SHORTCAKES AND PUDDINGS
CURRANT ROLL
Make a rich pie crust, using a small amount of baking powder; roll out about the same thickness as for pies, only much larger, then sprinkle with currants, then sugar, grate nutmeg over it, drop bits of butter here and there; roll up and put in a bread pan, sprinkle sugar, grated nutmeg and a pinch of salt over it; then cover with boiling water, and bake. A few raisins used with the currants improve it.
Sister Pearl Weimert, Larned, Kan.
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