-~ 220

SWIFT CURRANT CAKES

% cup sugar k tsp. salt

+ cup water % cup butter or
1 tbsp. grated orange rind margarine

1 cup dried currants 2 cup sugar

1 tbsp. rum extract 2 unbeaten eggs
2 cups all purpose flour 1 tbsp. vanilla
3 tsp. double acting baking powder 2? cups milk

Combine sugar, water and rind, bring to boil and remove
from heat. Add currants and rum extract. Let stand 15 to
30 minutes. Drain thoroughly, reserving syrup. Sift
together dry ingredients. Cream butter or margarine, add
sugar, creaming well. Blend in eggs and vanilla. Add dry
ingredients, alternately with milk, blend thoroughly.
Blend in drained currants. Fill 20 to 24 muffin pans,
lined with paper baking cups, half full. Bake in 350 oven
20 to 25 minutes, Prick tops. Heat the reserved syrup.
Spoon $ tsp. over each cupcake immediately after baking.
When cool sprinkle with confectioners sugar and frost with
Orange Glaze.

FILBERT CAKE
4 eggs 4 lb. filberts
1 cup white sugar 1 tsp. baking powder

Put filberts through food chopper. Beat eggs stiff and add
sugar, baking powder and nuts. Bake in medium oven as for
an omelet. When cool put on thin coat of icing,