Lemon Drop Cakes ~ 1912

Cream a cupful of sugar and four tablespoonfuls of butter, add three well-beaten eggs, three cupfuls of sifted flour, a pound of currants, half a teaspoonful of salt, two teaspoonfuls of baking powder and a cupful of milk. Flavor with lemon extract. Stir slowly until thoroughly mixed. Drop a teaspoonful at a time on a well-greased dripping pan, and bake five to ten minutes in a quick oven until brown.