CAKES RAISED BY YEAST Old-Eashioned Raised Cake.
/ pound currants, 6 cupfuls flour, 9 cupfuls warm milk, / yeast cake, teaspoonful salt, / cupful butter, 2 cupfuls sifted brown sugar, 4 eggs, 1 tablespoonful mixed spice, 1 cupful raisins.
Mix salt with half the flour; add yeast, then gradually warm milk, beating to a batter, and set to rise over night. In the morning cream the butter and sugar, add also spice and beaten eggs to the risen batter, put in the remainder of the flour, gradually mixing thoroughly with the hand. Add fruit last. Let it rise until perfectly light. Scrape down and stir; fill pans two thirds full; let stand in a warm place. It will not rise perceptibly in the pans, but the process will have begun afresh in them and will complete in the baking. Bake an hour or more.
Loaf Cake without Eggs.
2 cupfuls warm milk, 3 cupfuls sugar, 1 cake yeast, 1 cupful bufter, 1 cupful lard, Raisins, Spices, 1 teaspoonful Calumet baking powder, Flour.
Dissolve the yeast in a cupful wa ter, add to the milk and 1 cupful sug ar; make a stiff batter and let it rise over night; then add the rest of the sugar, butter, and lard; also raisins and spices and the baking powder.
Let it rise again before baking.
Long Meadow Loaf Cake.
5 cupfuls sugar, cupfuls butter, 1 cupful lard, 4 cupfuls warm milk, 1 yeast cake, Whites 4 eggs, Flour, 1 teaspoonful nutmeg, 1 teaspoonful soda, pounds raisins, pound citron.
Cream the sugar, butter, and lard. Mix thoroughly, divide, and to the smaller part of this mixture add the warm milk, yeast dissolved in the milk, and flour enough to make a batter which will be hard to stir with a spoon. Let it rise over night in a warm place. In the morning add the rest of the sugar and shortening, the whites of eggs, nutmeg, and soda.
Let it rise again till light—it may take four hours--then add the rai sins and citron. When risen the last time, bake slowly an hour.—Mas. E.