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Madeira Cake

Take a quarter of a pound each of butter and lard, and cream it with half a pound of sugar; add four eggs, and three or four table-spoonfuls of milk beaten a little together, and mix well. Sift one pound of flour and a tea-spoonful of baking-powder, and stir in. Add a table-spoonful of sherry or Madeira. Bake in a papered cake-tin, leaving room for rising, for about an hour and a half, and lay a couple of strips of peel on top. Probable cost, 3s.