_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_, 2_s._ _Sufficient_ to make 2 moderate-sized
cakes. _Seasonable_ at any time.