The slowest to rise. Use the liveliest dough, and in winter it had better be saved over night and mixed up with the mam part of the ingredients; add the fruit next morning, and bake after dinner.

2 pounds light bread dough.

1 pound black molasses and sugar, mixed.

1 pound butter.

6 eggs.

12 ounces flour.

1 ounce mixed ground spiced.

11/2 pounds seedless raisins.

1 pound currants.

8 ounces citron.

Brandy, and lemon extract.

Warm the dough and all the ingredients slightly. Mix well, except the fruit and brandy. Beat the batter, and set to rise in the mixing pan about 3 hours. Beat again and add the fruit, previously floured. Line the moulds with buttered paper, half fill and set to rise again about '2 hours. Bake from one hour to two, according to size. Large cakes should have a coating of paper tied outside the moulds to protect the crust during the two hours baking.

These cakes should not be turned out of the moulds till at least one day old.

Cost of material - dough 5, molasses and sugar 11, butter 30, eggs 12, flour and spices 8, raisins 30, currants 10, citron 20, brandy and extract 12; $1, 38 for about 8 pounds or two 2-quart moulds, or about 18c per pound.

Note - All of the foregoing articles are made light with yeast and all are made by taking a piece of dough that is already light either from the family bread pan or bakers trough. A very good sort of apple dumpling is cheaply made in the same way of the same dough as for doughnuts, the dumplings allowed to remain in the pans long enough for the dough to become light before baking. The dumplings like the doughnuts and all other varieties must have a slight brushing over of melted lard to prevent a crust forming on them and cracking open while set away to rise.