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Old-Fashioned Loaf Cake

Three pounds (three quarts sifted and well heaped) flour, one and a fourth pounds (a rounded pint of soft) butter, one and threefourths pounds (one quart) sugar, five gills new milk, half pint yeast, three eggs, two pounds raisins, tea-spoon soda, gill of brandy or wine, or a fourth pint of molasses, two tea-spoons cinnamon and two of nutmeg. Scald the milk, cool to blood warm, add the yeast, then the flour, to which all the butter and half the sugar have been added; then mix together, and let rise until light. It is better to set this sponge over night, and in the morning add the other ingredients (flouring raisins), and let rise again. When light, fill bakingpans and let rise again. Bake in a moderate oven. This recipe makes three large loaves, and is a standard, economical loaf-cake.- Mrs. Ex-Gov. John J. Bagley, Mich.