1 pound of butter beaten to a cream.

2 pounds of sugar rolled fine.

3 pounds of sifted wheat flour.

3 well-beaten eggs.

3 teaspoonfuls of soda, dissolved in a little water.

1 tablespoonful of ground cinnamon.

½ nutmeg, grated.

1 pound of currants, washed and dried.

1 pound of raisins, stoned and out in two. Work the whole well together, divide in 8 loaves, put in but- tered basins, and bake one hour in a moderate oven. One-half this rule makes one large loaf.

Raised Loaf Cake

1 pint of lukewarm milk.

2 quarts of sifted flour.

½ cupful of yeast.

Set this batter where it will rise quickly. When perfectly light work in with the hand.

4 beaten eggs. 1 teaspoonful of salt.

2 teaspoonfuls of ground cinnamon. 1 pound of white sugar.

½ pound of butter (1 cup, packed). Rub butter and sugar to a cream and work into the cake and add 1 quart of sifted flour. Mix together with the hand and set where it will rise again., When of a spongy lightness put into buttered cake-pans and let them stand fifteen or twenty minutes before baking. 1½ pounds of raisins added just before putting the cake in tins is an addition. Flavor with a wineglassful of rose-water.

Quick-Raised Loaf Cake

3 cupfuls of thick, light bread sponge. 1 cupful of butter, worked in by hand. Melt the butter if necessary. Part lard may be used.

4 eggs, beaten with:

1 teaspoonful cinnamon.

2 cupfuls of white sugar. 1 nutmeg, grated.

1 teaspoonful of soda, dissolved in 1 small cupful of milk. Work the whole well for ten minutes and work in 1 pound of seeded raisins. Put in buttered cake-pans and let rise twenty minutes before baking.

Date Loaf Cake

1 pound of dates, seeded and cut rather small; make a batter as for Snowflake Cake and put batter and dates in the pan in alternate layers, beginning and ending with batter.

Fig Loaf Cake

Make as above, substituting figs out fine for dates.

Chocolate Loaf Cake

2 cupfuls powdered sugar. 2/3 cupful sweet milk.

½ cupful butter, scant. 3 cupfuls flour.

2 eggs, whites (1 whole egg may be used instead). 2 teaspoonfuls baking powder. 1 teaspoonful vanilla. 2 ounces of chocolate, shaved fine and melted over steam. Add this last.

If preferred dissolve the chocolate for the cake in a very little sweet milk as for Chocolate Marbled Cake. Frost with the dark chocolate frosting or white frosting. Bake in a square tin. It is very pretty mixed with white cake when served.

Cocoannt Loaf Cake

1 pound of sugar, ½ pound butter.

1 pound of flour. 5 eggs.

1 good-sized cocoanut grated.

1 teaspoonful cream tartar. ½ teaspoonful soda. Beat the yolks with the sugar; the whites to a froth; add the milk of the cocoanut last.

Cocoanut Loaf Cake

2 eggs.

1 cupful sugar.

2 cupfuls flour.

2 tablespoonfuls butter.

½ cupful milk.

2 teaspoonfuls baking powder.

2 cupfuls cocoanut soaked in milk (desiccated).