WENDY’S LITTLE COOKS.
CURRANT BISCUITS. Tut one teacupful of white granulated sugar and one of butter into a basin; cream the two together with a wooden spoon, then add one beaten egg. Mix well, and add two teacupsful of flour into which you have stirred half a cupful of currants. Beat to a fairly stiff paste, using more flour or a very little milk, as required. The currants must be washed, and dried in a cloth or on. a tin before the fire, before being mixed with the flour. Roll the paste on a board, cut it into rounds with the top of a wine glass, place the biscuits on a greased tin and ■bake for about ten minutes in a hot oven.
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Taranaki Daily News, 31 January 1931, Page 6 (Supplement)
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123WENDY’S LITTLE COOKS. Taranaki Daily News, 31 January 1931, Page 6 (Supplement)
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