For very delicate cakes, powdered sugar is best.

For gingerbreads and small cakes or cookies, light brown answers.
Where fruit cake is to be made, raisins should be stoned and chopped, and currants washed and dried, the day beforehand.

A cup of currants being a nice and inexpensive addition to buns or any plain cake, it is well to prepare several pounds at once, drying thoroughly, and keeping in glass jars.

Being the very dirtiest article known to the storeroom, currants require at least three washings in warm water, rubbing them well in the hands.

Then spread them out on a towel, and proceed to pick out all the sticks, grit, small stones, and legs and wings to be found; then put the fruit into a slow oven, and dry it carefully, that none may scorch.
In baking, a moderate oven is one in which a teaspoonful of flour will brown while you count thirty; a quick one, where but twelve can be counted.
The "cup" used in all these receipts is the ordinary kitchen cup, holding half a pint.