1/2 lb. Pastry--5d.
1 oz. Currants
1 oz. Raisins
Half a Lemon
Half an Orange--2d.
1 oz. Cake or Bread Crumbs--1/2d.
1 oz. Sugar--1/2d.
Stone the raisins and chop them lightly, put them into a basin with the
currants cleaned, the sugar, and the cake or bread crumbs. Mix
together, grate over the rind of half a lemon, and half an orange.
Strain in the juice, and let it stand for an hour. Roll out the pastry
and cut into rounds about three inches long. Lay a little of the
mixture in the centre, close over the pastry, turn the cake
over, flatten it out in the middle. Brush over with sugar, and bake in
rather a quick oven. Serve warm.