Rub half a pound of good butter into a pound of fine dry flour, and work it very small; mix well with these half a pound of sifted sugar, and pour to them first a quarter of a pint of boiling milk, and next three well-whisked eggs; add some grated nutmeg, or fresh lemon-rind, and eight ounces of currants; beat the whole well and lightly together, and the instant before the cake is moulded and set into the oven, stir to it a teaspoonful of carbonate of soda in the finest powder. Bake it from an hour to an hour and a quarter, or divide it in two, and allow from half to three quarters of an hour for each cake.

Flour, 1 lb.; butter, 3 ozs.; sugar, 8 ozs.; milk, full quarter-pint; eggs, 3; currants, 1/2 lb.; carbonate of soda, 1 teaspoonful; 1 to 1 1/2 hour. Or, divided, 1/2 to 3/4 hour, moderate oven.


This, if well made, resembles a pound-cake, but is much more wholesome. It is very good with ,two ounces less of butter, and with caraway-seeds or candied orange or citron substituted for the currants.