YEAST-CAKE.
Ingredients.—1½ lb. of flour, ½ lb. of butter, ½ pint of milk, 1½ tablespoonful of good yeast, 3 eggs, ¾ lb. of currants, ½ lb. of white moist sugar, 2 oz. of candied peel. Mode.—Put the milk and butter into a saucepan, and shake it round over a fire until the butter is melted, but do not allow the milk to get very hot. Put the flour into a basin, stir to it the milk and butter, the yeast and eggs, which should be well beaten, and form the whole into a smooth dough. Let it stand in a warm place, covered with a cloth, to rise, and, when sufficiently risen, add the currants, sugar, and candied peel cut into thin slices. When all the ingredients are thoroughly mixed, line 2 moderate-sized cake-tins with buttered paper, which should be about six inches higher than the tin; pour in the mixture, let it stand to rise again for another ½ hour, and then bake the cakes in a brisk oven for about 1½ hour. If the tops of them become too brown, cover them with paper until they are done through. A few drops of essence of lemon, or a little grated nutmeg, may be added when the flavour is liked. Time.—From 1¼ to 1½ hour. Average cost, 2s. Sufficient to make 2 moderate-sized cakes. Seasonable at any time.