This is similar to rusks and bunns, only richer; and as it improves by keeping, it is well to make a large quantity.

At night mix one pint of milk, scalded and cooled, one teaspoonful of salt, half a cup of yeast, Jive or six cups of flour, enough to make a soft dough. In the morning prepare one cup of butter, creamed; add two cups of brown sugar, one tablespoonful of mixed spices, - cinnamon, nutmeg, and allspice, - and four eggs, yolks and whites beaten separately. Add this mixture to the beaten dough, and beat well. Add two cups of stoned and chopped raisins, or one cup of raisins, one cup of currants and half a cup of sliced citron. Flour the fruit. Let it rise in the bowl till light. Stir it down, and pour into two deep cake tins, making them two thirds full. Let it stand in a warm place fifteen or twenty minutes, then bake one hour or longer in a moderate oven.