Ingredients. - Ten ounces of flour. Eight ounces of fresh butter. Eight ounces of powdered sugar. Two ounces of candied peel. One lemon.

Quarter of a pound of sultana raisins. Four eggs.

Time required, about two hours and a quarter.

To make a German Pound-Cake:

1. Stand a wire sieve over a plate, and rub through it ten ounces of flour.

2. Put eight ounces of fresh butter into a basin, and work it to a cream with your hand.

3. Add a tablespoonful of the sifted flour, a tablespoon-ful of powdered sugar, and one egg, and mix them well into the butter.

4. Continue to mix in, by degrees, the flour, sugar, and eggs, until they are all used up.

5. Take a lemon, wipe it clean in a cloth, and grate the rind of it into the basin;

6. Add a quarter of a pound of sultana raisins and two ounces of candied peel (cut up in small pieces).

7. Stir all the ingredients together with a spoon.

8. Line a cake-tin with buttered foolscap paper, and put three rounds of buttered paper at the bottom of the tin.

9. Pour the mixture into the tin, and put it into the oven (the heat should rise to 240°) to bake for two hours.

10. After that time, turn the cake out of the tin and stand it on its side, or on a sieve, to cool.