One and one-half pounds flour; one pound white sugar; ten ounces of butter; one-half teacup sweet milk; one-half teacup good yeast; four eggs; one cup of currants and seed-less raisins, chopped and mixed together; one teaspoonful each mace and cinnamon and a little allspice; work butter and sugar together; sift flour into a bowl; stir in milk and yeast with one-half the creamed butter and sugar; beat hard and long until very light; set to rise in a moderately warm place over night. In the morning, if it be well risen, work in the remainder of the butter and sugar and the eggs; dredge the fruit with flour and beat in a little at a time with the spice; beat for fully five minutes; divide and put into two pans to rise. The second rising generally requires about three hours. When the dough is very light bake in a moderate oven. When carefully made this cake is very fine.
BREAD CAKE.
From MRS. CLARA L. MCADOW. of Montana, Lady Manager.
Three cups of very light dough, three cups sugar, one cup butter, three eggs, one nutmeg, one teaspoonful cinnamon, raisins, a teaspoon of salaratus dissolved in a little hot water.
CORN STARCH CAKE.
One cup butter, two cups sugar, one teaspoon cream tartar, one-half teaspoon soda, two cups flour, one cup corn starch, four eggs, one cup milk.
EXPOSITION ORANGE CAKE.
From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large.
Two cups sugar, two cups of sifted flour, one-half cup of water, two teaspoonfuls yeast powder mixed with the flour, the yolks of five eggs and the whites of three beaten separately, the grating and juice of one orange; bake in layers like jelly cake.
Filling—One cup sugar, grating and juice one orange, whites of two eggs beaten into a froth.