Currant Cup Cakes
1 1/4 cps sugar
3/4 cp shortening
1/4 tsp nutmeg
2 1/2 cps cake flour
1/8 tsp salt
3 tsp baking powder
3/4 cp cleaned currants
1/4 cp milk
1 - Cream the shortening; and beat in the sugar and the eggs thoroughly.
2 - Mix together the nutmeg, salt, flour and baking powder; and add the currants
3 - Stir in 1/2 cp of the dry mixture; then add a little milk, continuing until all is in.
4 - Beat very thoroughly; and bake in fancy oiled individual cake pans in a moderately hot
oven, 350 to 375 degrees F. about 20 minutes.
5 - These cakes will keep fresh for a month.