3/4 lb. flour, 1/2 lb. sugar, 3 lbs. blue raisins, 2 lbs. currants, 1/4 lb. orange peel, 1/4 lb. almonds, 1/2 oz. ground ginger, 1/2 oz. cinnamon, 1/2 oz. Jamaica ginger, 1/2 teaspoon black pepper, 1 small teaspoon soda, 1 teaspoon cream tartar, 1 small cup sweet milk; prepare the fruit carefully, and moisten with the rnilk, only sufficient milk should be used to bind ingredients together; then prepare this paste to line the cake tins, 1 1/2 cups flour, 1/4 lb. butter, 1/2 teaspoon baking powder, mix butter into flour, add baking powder and enough cold water to make a firm paste; roll out rather thin and cut out a piece for bottom of tin, also one for top; roll out the scraps into a long-shaped piece, have a cake-tin well greased, put the paste in the bottom, then line sides and pack in mixture of fruit tightly as possible; press into corners firmly, turn in an edge of paste, wet it and put on top of paste, put on loosely to avoid cracks; when the mixture begins to cook, brush top with whites of eggs, prick over this with fork, and bake in a moderate oven 4 hrs. This will keep a year and improves with age. - Mrs. Edith Fairchild, Glen View, 111.