3 c. flour
1 tbsp. baking powder
1 c. sugar
1/2 tsp. salt
1 tsp. nutmeg
4 oz. currants
1/2 c. shortening
1/4 c. milk
2 eggs
1/4 c. butter

Mix the dry ingredients and currants. Work in the shortening and butter as for pastry. Beat the eggs; add milk and stir well. Roll about 1/3 inch thick and cut with a round cookie cutter. Fry in an aluminum frying pan over a slow fire heat until brown. Turn and brown slowly on other side.