A NICE PLAIN CAKE.

1766. INGREDIENTS.--1 lb. of flour, 1 teaspoonful of Borwick's
baking-powder, 1/4 lb. of good dripping, 1 teacupful of moist sugar, 3
eggs, 1 breakfast-cupful of milk, 1 oz. of caraway seeds, 1/2 lb. of
currants.

_Mode_.--Put the flour and baking-powder into a basin; stir those
together; then rub in the dripping, add the sugar, caraway seeds, and
currants; whisk the eggs with the milk, and beat all together very
thoroughly until the ingredients are well mixed. Butter a tin, put in
the cake, and bake it from 11/2 to 2 hours. Let the dripping be quite
clean before using: to insure this, it is a good plan to clarify it.
Beef dripping is better than any other for cakes, &c., as mutton
dripping frequently has a very unpleasant flavour, which would be
imparted to the preparation.

_Time_.--1-1/2 to 2 hours. _Average cost_, 1s.

_Seasonable_ at any time.

A NICE PLAIN CAKE FOR CHILDREN.

1767. INGREDIENTS.--1 quartern of dough, 1/4 lb. of moist sugar, 1/4 lb.
of butter or good beef dripping, 1/4 pint of warm milk, 1/2 grated
nutmeg or 1/2 oz. of caraway seeds.

_Mode_.--If you are not in the habit of making bread at home, procure
the dough from the baker's, and, as soon as it comes in, put it into a
basin near the fire; cover the basin with a thick cloth, and let the
dough remain a little while to rise. In the mean time, beat the butter
to a cream, and make the milk warm; and when the dough has risen, mix
with it thoroughly all the above ingredients, and knead the cake well
for a few minutes. Butter some cake-tins, half fill them, and stand them
in a warm place, to allow the dough to rise again. When the tins are
three parts full, put the cakes into a good oven, and bake them from
13/4 to 2 hours. A few currants might be substituted for the caraway
seeds when the flavour of the latter is disliked.

_Time_.--1-3/4 to 2 hours. _Average cost_, _1s. 2d._

_Seasonable_ at any time.

COMMON PLUM CAKE.

1768. INGREDIENTS.--3 lbs. of flour, 6 oz. of butter or good dripping, 6
oz. of moist sugar, 6 oz. of currants, 4 oz. of pounded allspice, 2
tablespoonfuls of fresh yeast, 1 pint of new milk.

_Mode_.--Rub the butter into the flour; add the sugar, currants, and
allspice; warm the milk, stir to it the yeast, and mix the whole into a
dough; knead it well, and put it into 6 buttered tins; place them near
the fire for nearly an hour for the dough to rise, then bake the cakes
in a good oven from 1