Ingredients. - One pound of flour. Half a pound of fruit (plums or currants). Quarter of a pound of dripping. Quarter of a pound of sugar. One egg. Half a gill of milk. A teaspoonful of baking-powder. Salt. Two ounces of candied peel.

Time required, about one hour and a quarter.

To make a Plum Cake:

1. Put one pound of flour into a basin, with a tea-spoonful of baking-powder and half a salt-spoonful of salt.

2. Take a quarter of a pound of clarified dripping and rub it well into the flour with your hands until there are no lumps remaining.

3. Take half a pound of plums or currants, or a quarter of a pound of each, and add them to the flour.

N. B. - If currants are used, they should be well washed and dried in a cloth, and picked over, to see that there are no stones in them. Large plums should be stoned before they are used.

4. Take two ounces of candied peel, cut it in small pieces, and put it in the basin. Also add a quarter of a pound of sugar.

N. B. - If peel is disliked, it may be omitted.

5. Break one egg into a basin, and add to it half a gill of milk, and beat them up.

6. Stir this into the ingredients in the basin, mixing them all well together.

7. Take a tin and grease it inside with dripping.

8. Pour the mixture into the tin and put it into the oven (the heat should rise to 240°) to bake for about an hour.

9. After that time, turn the cake out of the tin and stand it on its side, slanting against a plate, till it is cold.