8 lbs. of flour, 2 lbs. of butter, 3 lbs. of sugar, 4 lbs. of currants, ½ lb. of peel, 15 eggs, 2 ozs. of carbonate of soda, 3 ozs. of cream of tartar, essence of lemon, and fresh churned milk, to make into a nice dough. Have some square one-pound tins nicely papered, and weigh in 1 lb. of the mixture. This is an excellent mixture if well got up. 161. _Another Way._--1 lb. of lard, 1¼ lb. of sugar, 8 ozs. of peel, 5 lbs. of currants, 6 lbs. of flour, a grated nutmeg, 1 oz. carbonate of soda, 2 ozs. cream of tartar, 8 eggs, the rest milk. 162. _Another Way._--½ lb. of butter, ¾ lb. of sugar, 4 eggs, 3 lbs. of currants, 4 lbs. of flour, ¾ oz. of carbonate of soda, ½ oz. of tartaric acid. Dough with milk. 163.--Mystery, or Cheap Plum Cake at 3d. per lb. 8 lbs. of common flour, 3 lbs. of brown sugar, 1 lb. of lard, 2 ozs. of peel, 3 lbs. of currants, 1½ oz. of spice, 2 ozs. of carbonate of soda, 1 oz. of tartaric acid. Dough with milk. Bake in a slow oven, wash with egg on top. 164.--Plum Cake at 4d. per lb. 4 lbs. of flour, 3 lbs. of currants, 12 ozs. of lard, 14 ozs. of sugar, 1½ oz. of cream of tartar, 1 oz. of carbonate of soda, ¼ oz. of spice. Dough with good churned milk. 165.--Lafayette Cakes. ½ lb. of butter, ½ lb. of sugar, ½ lb. of flour, 6 eggs, ¼ oz. of volatile salts in powder. Mix same as pound cake. Bake in round flat tins about ¼ of an inch deep, or drop some of the paste on whity-brown paper and spread it out into a round thin cake about 6 inches in diameter. This will make 12 cakes. Bake them in a moderate oven in tins. Take them off the paper when baked, spread some raspberry or other jam on two of them and put three together. Trim them round the edges with a knife, and divide or cut them into 4, 6, or 8 parts according to the price at which they are to be sold. 166.--American Genoa Cake. Take 7 lbs. of common butter or butterine, 7 lbs. of castor sugar, 60 eggs, 12 lbs. of flour, 10 lbs. of currants, 3 lbs. of chopped peel, 1½ oz. of cream of tartar, ¾ oz. of soda, about 2 pints of churned milk. Cream the butter and sugar together, add the eggs, then mix all the other ingredients together. Paper a square-edged pan, lay on your batter about three inches thick, and bake in a sound oven. After the cake is baked, put it aside in a cool room till next morning, when you may turn it out of the tin, and then, after taking the paper nicely off, cut it into suitable sizes. NOTE.--The sides of the tin before being papered must be lined with wood upsets. This cake is sold at 6d. per pound. 167.--Lemon Cake. ¾ lb. of butter, ¾ lb. of sugar, 1 lb. of eggs, ½ gill of brandy, ½ lb. of flour, the grated rind of two lemons. Cream the butter, sugar, and eggs, in the usual way, stir in the lemon rind, brandy, and flour; put in small moulds and bake in a moderate oven. 168.--Bristol Cake.