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CHRISTMAS CAKE (another way)

Take five pounds of flour, mix with it a dessert-spoonful of salt, rub in three-quarters of a pound of butter, and one pound of lard. Put in an ounce and a half of German yeast or half a pint of good fresh brewers' yeast, and knead as for common bread. If there is any difficulty about the yeast, baking-powder may be used, allowing a heaped tea-spoonful of ordinary baking-powder for every pound of material. If yeast is used, let the dough rise before adding the other ingredients. Mix in three pounds of currants, one pound and a half of moist sugar, a whole nutmeg grated, a quarter of a pound of candied lemon-peel finely minced, a table-spoonful of brandy, and four eggs well beaten. Butter the tins, and line them well with buttered paper. Bake in a moderate oven. Time to bake, about two hours. Probable cost, 1s. 4d. per cake. Sufficient for four cakes.