1/4 a teaspoonful of extract cinnamon,
1/2 a cup of Baker's Breakfast Cocoa,
3-1/2 to 4 cups of flour.

Mix in order given, having dough as soft as can be handled, turn onto
moulding board, roll into a square about an inch in thickness, sprinkle
on one-half cup of currants, fold the sides to meet the centre, then
each end to centre, and fold again. Roll as at first, using another
one-half cup currants, fold, roll and fold again. Place in a bowl which
is set in pan of warm water, let raise forty minutes. Shape, place in
pan, let raise until doubled in size. Bake fifteen to twenty minutes. As
you take from oven, brush the top with white of one egg beaten with
one-half cup confectioners' sugar. Let stand five minutes. Then they are
ready to serve.


MRS. RORER'S CHOCOLATE CAKE

2 ounces of chocolate,
4 eggs,
1/2 a cup of milk,
1 teaspoonful of vanilla,
1/2 a cup of butter,
1-1/2 cups of sugar,
1 heaping teaspoonful of baking powder,
1-3/4 cups of flour.

Dissolve the chocolate in five tablespoonfuls of boiling water. Beat the
butter to a cream, add the yolks, beat again, then the milk, then the
melted chocolate and flour. Give the whole a vigorous beating. Now beat