|Lemon juice||2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Currants||3⁄4 Cup (12 tbs)|
|Raisins||3⁄4 Cup (12 tbs)|
|Lemon rind||1 Tablespoon|
|Old fashioned molasses||1 Tablespoon|
Preheat oven to 350°.
Stir lemon juice into milk and set aside to clabber.
Stir dry ingredients together thoroughly.
Cut in shortening with a pastry blender until mixture resembles crumbs.
Mix in brown sugar, currants, raisins, and lemon peel thoroughly.
Make a well in the center of the flour mixture and pour in the milk and molasses.
Mix batter until all ingredients are well moistened and blended.
Pour batter into a well-greased 9 x 6 x 3-inch loaf pan.
Bake 1 hour or until pick inserted in center comes out clean.
Cool in pan on wire rack for 10 minutes; before removing from pan.
Serve thinly sliced and buttered.
Usually better the second day.