_Ingredients._—¼ lb. of butter, 1 lb. of flour, ½ lb. of currants, ½
lb. of moist sugar, 1 teacupful of milk, 3 eggs, 1 teaspoonful of
carbonate of soda. _Mode._—Rub the butter into the flour, add the
currants and sugar, and mix these ingredients well together. Whisk the
eggs well, stir them to the flour, &c., with the milk, in which the
soda should be previously dissolved, and beat the whole up together
with a wooden spoon or beater. Divide the dough into two pieces, put
them into buttered moulds or cake-tins, and bake in a moderate oven
for nearly an hour. The mixture must be extremely well beaten up, and
not allowed to stand after the soda is added to it, but must be placed
in the oven immediately. Great care must also be taken that the cakes
are quite done through, which may be ascertained by thrusting a knife
into the middle of them: if the blade looks bright when withdrawn, they
are done. If the tops acquire too much colour before the inside is
sufficiently baked, cover them over with a piece of clean white paper,
to prevent them from burning. _Time._—1 hour. _Average cost_, 1_s._
6_d._ _Sufficient_ to make 2 small cakes. _Seasonable_ at any time.