DUTCH LOAF.
401. A quarter of a pound of butter,
Half a pound of sugar,
One pound of dried currants,
Two table spoonsful of cinnamon,
A pint of sponge,
As much flour as will form a dough.
Make a sponge the evening before you wish to bake the cake, of a tea cupful and a half of milk, and as much flour stirred into it as will form a thick batter, with a little salt, and one gill of good yeast. In the morning this sponge should be light. Then beat the butter and sugar together, add the cinnamon, currants and sponge, with flour enough to form a dough. Butter a pan, and when it is light, bake it in an oven about as hot as for bread.