Cakes, Plain

Prep. 1. From flour, 4 lbs.; currants, 2 lbs.; butter, 1 ⁄ 2 lb.; caraway seeds, 1 ⁄ 4 oz.; candied lemon peel (grated), 1 oz.; yeast, 1 ⁄ 4 pint; milk, q. s. Let it rise well before baking. 2. Baker’s dough, 2 lbs.; currants, 1 lb.; butter, 1 ⁄ 4 lb.; 3 eggs; milk (hot), 1 ⁄ 4 pint. 3. (Rundell.) Baker’s dough, 4 lbs.; butter and moist sugar, of each 1 ⁄ 4 lb.; caraway seeds, a small handful. Well work it together, pull it into pieces the size of a golden pippin, and work it together again. This must be done three times, or it will be in lumps, and heavy when baked. 4. (Rich) Equal weights of flour, butter, sultana raisins, eggs, currants, and brown sugar, mixed up with milk, and seasoned with candied peel, nutmeg, ., and baked in a quick oven. This resembles “pound cake.”