pour it into the mixture. Then sprinkle in the remainder of the
flour.

Have ready the fruit, which must be well floured, stir it
gradually into the mixture. Butter a large tin pan, and put the
cake into it. Cover it, and set in a warm place for five or six
hours to rise. When quite light, bake it in a moderate oven.


SUGAR BISCUITS.

Three pounds of flour, sifted.
One pound of butter.
A pound and a half of powdered sugar.
Half a pint of milk.
Two table-spoonfuls of brandy.
A small tea-spoonful of pearl-ash dissolved in water.
Four table-spoonfuls of carraway seeds.

Cut the butter into the flour. Add the sugar and carraway seeds.
Pour in the brandy, and then the milk. Lastly, put in the
pearl-ash. Stir all well with a knife, and mix it thoroughly, till
it becomes a lump of dough.

Flour your paste-board, and lay the dough on it. Knead it very
well. Divide it into eight or ten pieces, and knead each piece
separately. Then put them all together, and knead them very well
in one lump.

Cut the dough in half, and roll it out into sheets, about half an