When putting raised bread in pans to bake, leave out a piece about half the size of a loaf. Keep it in raiser and cover warm, while you get the following ready: 1 cup lard (melted, warm, not hot), 1 lb currants, 1/2 lb raisins, 1 1/2 cups sugar, 1 small cup molasses, 2 eggs, 1 teasp each ground cloves, ginger, allspice, cinnamon and soda. Mix the warm lard, beaten eggs and molasses and put in with dough. Then beat, and beat until it is light and like batter, after which add sugar and beat all again well. Lastly put in the floured fruit, but don't beat- just fold over and over until well mixed, and put in a roaster in a hot oven, and cover and bake for 1 1/2 hours. Do not open oven door until cake is cooked. If your bread is ready to bake first, it does not hurt cake to leave it standing in warm place until oven is ready. This cake is very good and substantial.- [Mrs. E. W., O.