3 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp. salt
2 tsp. nutmeg
1 c. shortening
1 c. currants
2 eggs, beat with 6 tbsp. milk until blended

Sift all dry ingredients together, cut in shortening until crumbly. Add currants. Add eggs, blended with milk, mix well (dough will be stiff). Chill 1 to 2 hours. Divide into thirds. Roll each portion to 1/4 inch thickness on floured board, cut with round cookie cutter. Heat griddle. Grease lightly. Bake until puffy and shiny. Turn and bake until golden. 4 dozen.