Sift two cupfuls of flour, a half teaspoonful of salt and two rounding teaspoonfuls of baking powder together; add one cupful of chopped peanuts, or English walnuts, or pecans, and one cupful of currants or raisins. Beat one egg until well mixed, without separating, add one table-spoonful of molasses and a half pint of milk. Add these to the dry ingredients, stir until well mixed, turn into a greased square bread pan and stand aside ten minutes. Bake in a moderate oven forty minutes.

Cut into thin slices and buttered, this makes exceedingly nice sandwiches for school luncheons.