Canteen Cookies Recipe:
½ c. butter
1½ c. brown sugar
2 tbsp. sour milk
3 c. pastry flour
1 tsp. soda
1 c. seedless raisins
1 c. currants
½ c. walnuts
½ tsp. cinnamon
½ tsp. nutmeg
1 tsp. grated orange peel
Cream shortening with an electric mixer, add sugar, which has been put through a sieve. Add milk and eggs. Sift soda with ½ of the flour & add to above mixture. Then add the fruit & nuts which have been chopped & floured with ½ c. of the remaining flour. sift the spices with the remaining flour & add to the mixture. Drop by teaspoonfuls on greased tins, 1" apart & bake in the electric range oven at 375º for about 15 min.
A word about 'currants' - Currants in the context of baking recipes: there are two completely unrelated things called Currants in English. Whenever a 'British' or Commonwealth baking recipe calls for Currants (and most American recipes for that matter); they are asking for the dried raisin of the Corinthian Grape. These are sometimes called Zante Currants, Zante Raisins or Corinthian Raisins: https://en.wikipedia.org/wiki/Zante_currant Go to the grocery store and pick up a bag of dry currants in the baking aisle and read the ingredients / info on the package... They are most likely raisins.
Most people are confusing them with Red or Black currants which are part of the Gooseberry family and almost always eaten or cooked from fresh. Growing Red and Black Currants from the Gooseberry family were banned from the United States in the early 1900s, and since that time they are hard to find.
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