Mix together 2 cakes of yeast dissolved in lukewarm water, 1 tablespoon of sugar, let foam till it comes to top. A package of each of raisins and currants. 1/2 lb. of sugar, 2 eggs. 1 qt. of water, stir in sifted flour to make stiff. Let rise, knead into loaves, let rise and bake. Put butter over top when removed from the oven. - Mrs. Frank R. Webber, 1001 S. 7th Ave.. May-wood, 111.

Variation I

When bread sponge is ready to mix into dough, take 4 cups of light sponge, 1 cup of lukewarm water or milk. 3 tablespoons of lard or butter. 2 cups of brown sugar, a little salt, 1 cup of currants, 1 cup of seeded raisins, 1 teaspoon each of essence of lemon and cinnamon. 1/2 of nutmeg, grated. Then cover and leave in a warm place to rise, after which proceed as for other bread. - Mrs. Andrew Anderson, Kenilworth, 111.

Variation II

Scald 1 cup new milk, let it cool and add 2 cups potato yeast and flour enough to make soft batter, set in warm place to rise until light, then add 1 cup brown sugar, 1/2 cup butter, 1 cup currants, 2 well-beaten eggs, a little nutmeg, flour enough to knead soft; let rise again. When light tuck into tins, set in a warm place, and let rise about 2 hrs. Bake in a moderate oven. - Mrs. John Barber, Mayfair, 11I.

Variation III

3 cups flour, 2/3 cup butter, 1/2 cup sugar, 1/2 teaspoon salt, 1 cup cleaned currants, grated rind of 1 lemon, 2 teaspoons baking powder; mix dry ingredients, rub in butter, add currants and lemon rind, mix to a thick batter with cold milk; turn into a well-greased pan. Bake 1 hr. in moderate oven. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.