11/2 cups water or milk. 1/2 cup yeast.

1 teaspoon salt

4 tablespoons sugar. 1/2 cup butter.

2 eggs.

1 nutmeg. 1 cup raisins

1 cup currants.

Flour to make soft dough - 3 pounds.

Set sponge same as for bread with part of the flour, yeast and water at 8 in the morning. At twelve make it up into dough and work in all the other ingre-dients. Let rise until 4. Work it on the table, cut in 6 pieces, mould them up into round loaves, make a depression like a trough with the wrists along the middle, brush one side with butter and fold the two sides together like a large split roll of elongated shape. Rise an hour. Bake in a slack oven. Brush over with syrup when done. The same may be made by taking 4 or 5 cups of dough from the bread, already light and mixing the other ingredients in as for rusks and coffee cakes.

Cost of material - dough 5, flour to work in 3, sugar 3, butter or lard 6, eggs 4, fruit and nutmeg 20; 41 cents, or 8c per pound. May be made in all sorts of shapes and baked in pans or molds to serve as a cheap sort of fruit cake.