SCOTCH LOAF.
410. One pound of flour,
Three-quarters of a pound of butter,
Three-quarters of a pound of sugar,
Ten eggs,
Half a gill of rose-water,
One table spoonful of dissolved salæratus,
One pound of dried currants,
Two tea spoonsful of ground cinnamon.
Pick, wash and dry the currants, and dredge as much flour over as will adhere to them. Beat the butter and sugar till it is smooth and light; whisk the eggs to a froth, stir them into the butter and sugar alternately with the flour; add the spice and liquor, beat the whole very hard for ten minutes; lastly stir in the fruit and salæratus. Butter an earthen cake mould or iron pan, pour in the mixture, and bake for about two hours in a moderate oven.