1/2 c. butter
1/2 c. lard
1 c. sugar
2 eggs, beaten
2 Tbs. milk
3 1/4 c. sifted flour
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 c. currants
Cream butter & lard. Add sugar, eggs, & milk. Add dry ingredients & currants & mix thoroughly. Chill dough about 30 minutes if too soft to roll. Roll out on a floured board about 1/8″ thick & cut with a 2″ cookie cutter. Bake on ungreased griddle slowly & turn when golden brown.