In making ordinary cakes, when currants are used, they should be first washed and then dried; if you use damp currants the cake will probably be heavy.
With regard to the flour, it is cheapest in the end to use the best quality, and the flour should be dried and sifted.

If you weigh the flour remember to dry and sift it before you weigh it, and not after.

In using sugar get the best loaf; this should also be pounded and sifted.
In using eggs, of course each egg should be broken separately.

Very often it is necessary to separate the yolks from the whites.

This requires some little skill; you are less likely to break the yolk when you crack the egg boldly.