No. 1. Rub six ounces of sweet dripping into a pound of flour, add a pinch of salt, a teaspoonful of mixed spice, a tablespoonful of caraway seeds, and six ounces of sugar. Mix the dry ingredients thoroughly. Dissolve a teaspoonful of carbonate of soda into half a pint of milk, add a teaspoonful of vinegar, and stir it into the cake. Beat the cake well, put it into a buttered hoop, and bake in a moderately-heated oven. Time to bake, one hour. Probable cost, 4d. per pound. Sufficient for a moderate-sized cake. No. 2. Rub a quarter of a pound of butter into three pounds of flour; add half a teaspoonful of salt, three heaped teaspoonfuls of baking powder, two teaspoonfuls of mixed spice, two ounces of caraway seeds, a pinch of powdered mace or grated nutmeg, eight ounces of sugar, and two ounces of candied peel chopped small. Mix the dry ingredients thoroughly. Beat them to a paste with a pint of milk, and bake in a well-heated oven. Time to bake, three quarters of an hour to one hour. Probable cost, 5d. per pound. Sufficient for two moderate-sized cakes. No. 3. Rub six ounces of butter into a pound of flour, add a pinch of salt, six ounces of moist sugar, and two table-spoonfuls of caraway seeds. Mix the dry ingredients thoroughly. Dissolve a small dessertspoonful of carbonate of soda in a tablespoonful of milk. Add this to as much milk as will make up half a pint altogether, stir the milk to two well-beaten eggs, and afterwards beat the whole into the cake. Put the mixture into a buttered tin, and bake in a moderately-heated oven. A little spice and candied peel can be added, if approved. Time to bake, one hour. Probable cost, 8d. per pound. Sufficient for a moderate-sized cake. No. 4. Pub six ounces of butter into three quarters of a pound of flour, add a pinch of salt, five ounces of the best moist sugar, and a dessertspoonful of caraway seed. Dissolve half a small teaspoonful of soda in a teaspoonful of hot milk. Beat this up with two eggs already well whisked, and stir the whole into the cake. Put the mixture into a buttered tin, and bake in a moderately-heated oven. Time to bake, from thirty to forty minutes. Cost, 9d. per pound. .

Seed Cake Made From Dough

No. 1. Take a quartern of dough left from making bread. If procured from the baker's, set it in a basin, covered with a cloth, before the fire to rise. Beat half a pound of butter or dripping to cream (see No. 27); work this into the dough, and add three quarters of a pound of moist sugar, an ounce of caraway seeds, and a well-beaten egg. Knead the dough well; put it into one large or two moderate-sized buttered baking-tins, let it stand before the fire to rise, and bake in a well-heated oven. Time, about two hours for one cake. Probable cost, if made with dripping, about 4d. a pound. No. 2. Take a quartern of dough, spread it out on a pastry-board, and slice half a pound of lard, butter, or dripping over it. Sprinkle on it a heaped tea-spoonful of baking powder, add eight ounces of moist sugar, two ounces of caraway seeds, and two ounces of finely-shred candied peel. Knead the dough till the ingredients are thoroughly blended. Set it before the fire to rise for a short time, put it into greased tins, and bake in a well-heated oven. Time to bake, one to two hours, according to the size of the cakes. No. 3. Take a quartern of dough, spread it on a floured pastry-board, slice half a pound of fresh butter upon- it, and work this in, together with a teaspoonful of salt, half an ounce of caraway seeds, half a pound of good moist sugar, and six eggs put in singly. When the ingredients are thoroughly blended, put the dough into two or more well-buttered tins, and place them before the fire for a short time. When the dough is light, put the cakes in a well-heated oven, and bake until they are done enough. Spices, such as powdered cinnamon, coriander seeds, mace, nutmeg, etc., may be added to these cakes, if liked.