If sour cream is not used, take instead one cup of milk, and one-half
cup of butter.



LOAF CAKE. MRS. R. H. JOHNSON.

One pint bread dough; one cup sugar, one-half cup butter, one egg,
one-half teaspoonful baking powder. Spice, raisins, and citron to
taste.



LOAF CAKE. MRS. ELIZA BOWEN.

Mix one pint of milk with two quarts of flour and one cup of yeast,
let stand in a warm place all night. In morning, beat until very
light four eggs, one pound of sugar, three-eighths pound of butter,
one teaspoon of salt, one teaspoon cinnamon, half a nutmeg; mix with
the dough thoroughly, and beat for a long time. When raised again,
dredge with flour, a cup of seeded raisins, half a pound of currants,
one-fourth pound of citron; add to dough; put into the pan, and let
stand to rise again for half an hour. Bake in an oven suitable for
bread. This cake will keep a long time.



RAISIN CAKE. MRS. FRANK ARROWSMITH.

Two cups of brown sugar, one scant cup of butter, one cup of sweet