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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

CURRANT ROLL
 

 Make a rich pie crust, using a small amount of baking powder; roll out about the same thickness as for pies, only much larger, then sprinkle with currants, then sugar, grate nutmeg over it, drop bits of butter here and there; roll up and put in a bread pan, sprinkle sugar, grated nutmeg and a pinch of salt over it; then cover with boiling water, and bake. A few raisins used with the currants improve it.

Sister Pearl Weimert, Larned, Kan.