Plum Cake.
Ingredients.—One pound of flour, six ounces of dripping, six ounces of brown sugar, six ounces of sultanas (floured and picked), four ounces of currants (washed and dried), one teaspoonful of baking powder, two eggs, one gill and a half of milk.
Method.—Put the dripping in a basin and work it to a cream with a wooden spoon; mix the flour with the baking powder and stir it into the dripping; stir in the currants, sultanas and sugar, and last of all the eggs beaten up with the milk. Put in a well-greased cake tin, and stand the tin on a thickly-sanded baking sheet. Bake in a hot oven for an hour and then in a cooler oven for another half an hour.
