sugar, the
candied peel cut into thin slices, the butter beaten to a cream, and the
eggs well whisked. Beat the mixture for 10 minutes, put it into a
buttered cake-tin or mould, or, if this is not obtainable, a soup-plate
answers the purpose, lined with a piece of buttered paper. Bake the cake
in a moderate oven from 1 to 1-1/4 hour, and when cold, put it away in a
covered canister. It will remain good some weeks, even if it be cut into
slices.

_Time_.--1 to 1-1/4 hour.

_Average cost_, 1s.

_Seasonable_ at any time.

COMMON SEED-CAKE.

1775. INGREDIENTS.--1/2 quartern of dough, 1/4 lb. of good dripping, 6
oz. of moist sugar, 1/2 oz. of caraway seeds, 1 egg.

_Mode_.--If the dough is sent in from the baker's, put it in a basin
covered with a cloth, and set it in a warm place to rise. Then with a
wooden spoon beat the dripping to a liquid; add it, with the other
ingredients, to the dough, and beat it until everything is very
thoroughly mixed. Put it into a buttered tin, and bake the cake for
rather more than 2 hours.

_Time_.--Rather more than 2 hours.

_Average cost_, 8d.

_Seasonable_ at any time.

A VERY GOOD SEED-CAKE.

1776. INGREDIENTS.--1 lb. of butter, 6 eggs, 3/4 lb. of sifted sugar,
pounded mace and grated nutmeg to taste, 1 lb. of flour, 3/4 oz. of
caraway seeds, 1 wineglassful of brandy.

_Mode_.--Beat the butter to a cream; dredge in the flour; add the sugar,
mace, nutmeg, and caraway seeds, and mix these ingredients well
together. Whisk the eggs, stir to them the brandy, and beat the cake
again for 10 minutes. Put it into a tin lined with buttered paper, and
bake it from 1-1/2 to 2 hours. This cake would be equally nice made with
currants, and omitting the caraway seeds.

_Time_.--1-1/2 to 2 hours. _Average cost_, 2s. 6d.

_Seasonable_ at any time.

BREAD-MAKING IN SPAIN.--The bread in the south of Spain is
delicious: it is white as snow, close as cake, and yet very
light; the flavour is most admirable, for the wheat is good and
pure, and the bread well kneaded. The way they make this bread
is as follows:--From large round panniers filled with wheat they
take out a handful at a time, sorting it most carefully and
expeditiously, and throwing every defective grain into another
basket. This done, the wheat is ground between two circular
stones, as it was ground in Egypt 2,000 years ago (see No. 117),
the requisite rotary motion being given by a