"FARMERS' POUND CAKE" (AS AUNT SARAH CALLED THIS)

Place in a bowl 2 cups of light, well-raised bread sponge (when all flour necessary had been added and loaves were shaped ready to be placed in bread pan for final rising). Cream together ¾ cup of a mixture of lard and butter, add 2 eggs, first yolks then stiffly beaten whites, also add 1½ cups soft A sugar. Add to the 2 cups of bread sponge in bowl and beat well until fully incorporated with the dough, then add ½ cup of lukewarm milk, in which had been dissolved ½ teaspoonful of salaratus.

Beat all together until mixture is smooth and creamy, then add 2 cups of bread flour and ½ teaspoon of lemon flavoring. Beat well and add 1½ cups of either currants or raisins, dusted with flour. Pour mixture into an agate pudding dish (one holding 3 quarts, about 2½ inches in depth and 30 inches in circumference). Stand in a warm place 3 to 4 hours to raise; when raised to top of pan place in a moderately hot oven and bake about 40 minutes, when, taken from oven, dust with pulverized sugar thickly over top of cake.

This cake should be large as an old-fashioned fruit cake, will keep moist some time in a tin cake box, but is best when freshly baked.

GERMAN "COFFEE BREAD"