Raisin Fingers

4 oz. flour, 2 oz. maize flour

4 oz. flour, 2 oz. maize flour, 3 oz. dripping, a pinch of salt, half teaspoonful baking powder, 4 oz. stoned raisins. Mix the flours and salt together, then rub in the dripping with the finger tips; make into a stiff paste with a little cold water. Turn out on a board and roll the pastry out fairly thinly; line a greased baking sheet with some of the pastry, sprinkle on it the stoned raisins, then put a thin cover on top; pinch the edges of the pastry, and bake in the oven a golden brown. Cool on a wire tray, and cut into finger shapes.