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Plum Cake, Plain, for Family Use

Take three pounds of best flour, and mix with it a dessert-spoonful of salt. Make a hole in the centre, and pour in an ounce of German yeast, which has been gradually and perfectly moistened and blended with half a pint of lukewarm water. Stir to this as much of the surrounding flour as will make a batter, then throw a cloth over the bowl, and put it near the fire for about an hour. When the yeast has risen to the top of the flour, cut up half a pound of butter, lard, or good beef dripping. Dissolve this in half a pint of hot milk, and add as much cold milk as will make it new-milk-warm. A beaten egg or two may be added or not, and a grated nutmeg, or half an ounce of powdered allspice. Put in half a pound of brown sugar, and knead all well together, adding a little more milk if necessary. Cover it again, and set it to rise for about an hour, until it is very light, then add half a pound of stoned and chopped raisins, and three-quarters of a pound of washed and dried currants. Put the dough into half a dozen well-greased tins, and bake in a moderate oven. In order to ascertain whether or not a cake is sufficiently baked, plunge the blade of a knife into the middle of it; if it comes out clean the cake is done enough. Time to bake, one hour or more, according to the size of the tins. Probable cost, 2s. 4d. Sufficient for six small or three moderate-sized cakes.