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Luncheon Cake

Any good plain cake may be used as a luncheon cake, nevertheless recipes are here given for two or three. Rub half a pound of fresh butter into three-quarters of a pound of fine flour; add a quarter of a pound of ground rice, a pinch of salt, half a pound of moist sugar, four ounces of currants, picked and washed, half an ounce of caraway-seeds, if liked, half a nutmeg, grated, and an ounce of candied lemon cut into thin slices. Mix the dry ingredients thoroughly. Dissolve a tea-spoonful of carbonate of soda in half a pint of boiling milk. Let it cool, then stir into it three eggs well beaten. Moisten the cake with the liquid, and be careful to mix all very thoroughly. Butter a tin, and line the sides with buttered paper. Put in the cake, and bake in a moderate oven. In order to ascertain when the cake is done, push a skewer to the bottom of it, and when it comes out clear and dry the cake is done enough. Let it stand entire for two days before cutting. Time to bake, an hour and a quarter. Probable cost, 1s. 6d.