raisins, one
fourth cup of citron chopped fine, one half cup of Zante currants, two
well-beaten eggs, and about one and one third cups of flour. Turn into a
brick loaf bread pan, let it rise until very light, and bake. When done,
remove from the pan and set away until at least twenty-four hours old
before using.

LOAF CAKE.--Scald a cup of rather thin cream, and cool to blood
heat. Add one and one half cups of warm flour, one half a cup of sugar,
and one fourth cake of compressed yeast dissolved in two tablespoonfuls
of thin cream or as much of liquid yeast. Beat well, and let rise until
perfectly light; then add one half cup more of sugar mixed with one half
cup of warm flour. Beat well, and set away to rise a second time. When
again well risen, add the whites of three eggs beaten to a stiff froth,
one half cup of warm flour, and a little grated lemon rind, or two
teaspoonfuls of rose water to flavor. Turn into a brick loaf bread pan
lined with oiled paper, allow it to become perfectly light again, and
bake. This cake, like other articles made with yeast, should not be
eaten within at least twenty-four hours after baking.

PINEAPPLE CAKE.--Prepare as for orange cake, using grated pineapple
in place of oranges.

PLAIN BUNS.--These are the simplest of all cakes. Dissolve half a
small cake of compressed yeast in a cup of thin cream which has been
previously warmed to blood heat, add two cups of warm flour, and beat
thoroughly together. Put in a warm place, and let it rise till very
light. Add three tablespoonfuls of sugar mixed well with a half cup of
warm flour, one half cup of Zante currants, and sufficient flour to make
of the consistency of dough. Buns should be kneaded just as soft as
possible, and from fifteen to twenty minutes. Shape into biscuits a
little larger than an English walnut, place them on tins far enough
apart so they will not touch each other when risen. Put in a warm place
till they have risen to twice their first size, then bake in a
moderately quick oven. If desired, the currants may be omitted and a
little grated lemon rind for flavoring added with the sugar, or a bit of
citron may be placed in the top of each bun when shaping. When taken
from the oven, sprinkle the top of each with moist sugar if desired, or
glace by brushing with milk while baking.

SPONGE CAKE.--For this will be required four eggs, one cup of
sugar, one tablespoonful of lemon juice with a little of the grated
rind, and one