Household cookery and laundry work

| teaspoonful Carbonate of Soda. I lb. Currants. \ lb. Sugar. Butter-milk. £ oz. Ground Ginger. 1 teaspoonful Sweet Spice. i oz. Caraway Seeds. Put the flour in a basin and mix with it the carbonate of soda, carefully rubbing out the lumps ; rub then the butter into the flour very carefully, until it is like bread crumbs. Wash the currants well in cold water, and after drying them in a coarse cloth, pick and add them to the ingredients in the basin, with all the dry things, and mix them. Stir in the treacle and as much butter-milk as will make it into a stiff batter ; grease a cake-tin and pour the mixture in, and bake very slowly till ready. Put a skewer into the cake, and if it comes out quite bright it is baked enough. Turn out on a sieve or basket to get cool. Put the sugar and butter into a basin, and with a wooden spoon beat them till they are the thickness of cream ; then add the eggs well beaten, and mix in very thoroughly ; after which add the milk. Mix the baking powder with the flour and add it next, then the essence of lemon, and beat the whole thoroughly. Line a caketin with buttered paper, into which pour the cake, and bake for an hour or till ready. WHITE CAKE, 1 teacupful of Butter. 2 tea-cupfuls of Sugar, 3 teacupfuls of Flour. 1 tea-cupful of Milk. 3 Eggs. 1 teaspoonful of Baking Powder. 1 teaspoonful of Essence of Lemon. SULTj s lb Flour | lb. Sultana Raisins. £ lb. Butter. 1 teaspoonful Essence of Lemon. 6 oz. Sugar. NA CAKE. 2 oz. Orange Peel. 2 Eggs. 1 tea spoonful of Baking Powder. Milk. Put the flour in a basin, and rub the butter carefully into it. Wash and dry the raisins and add them, then the sugar, the orange peel cut in thin slips, the baking powder, and the essence of lemon, mixing all well. Separate the yolks and whites of the eggs, putting the yolks in a small basin, the whites on a plate; beat the yolks and mix with them a teacupful of milk, and pour this among the ingredients in the basin, which should be just wet like a stiff paste. With a clean knife beat the whites of the eggs up very stiffly, and add them last of all, mixing them gently in, then pour all into a well-greased cake-tin, and bake for an hour and a half ; but this time depends on the heat of the oven. SODA CAKE. | lb. Flour. ^ lb. Valencia Raisins (stoned). £ lb. Currants. \ lb. Brown Sugar. 2 Eggs. | lb. Orange Peel. 1 teacupful of Milk. 2 oz. Butter. 1 teaspoonful Carbonate of Soda. 1 teaspoonful Ground Ginger. 1 teaspoonful Ground Cinnamon. £ a Nutmeg grated. Put into a basin the flour, sugar, currants, raisins, orange peel, carbonate of soda, the spices, and mix well. Warm the butter sufficiently to melt it a little, then beat up the eggs and mix them with the butter, afterwards add the milk. Now stir the milk, butter, and eggs among the mixture in the basin, and mix well. Have a cake-tin greased and covered with paper, into which pour the cake, and bake till ready, which will be at least an hour. N.B. — The raisins should be stoned, the currants washed and dried, and the orange peel cut up in small pieces. This makes a nice dark cake like a Christmas cake. CHEAP SPONGE CAKE. 1 teacupful Sugar. 1 teacupful Flour. 3 Eggs. | teaspoonful Carbonate of Soda. £ teaspoonful Cream of Tartar. 1 table-spoonful Water. J teaspoonful Essence of Lemon.