Two or three pounds of white bread dough taken when ready for the oven, will make a good light biscuit if well managed, with the addition of from half to three-quarters of a pound of sugar, a very small quantity of butter, and a few currants, or carraway-seeds, or a teaspoonful of mixed spices. The dough should be rather firm; the butter should first be well kneaded into it in small portions, then the sugar added in the same way, and next the currants or spice. The whole should be perfectly and equally mingled, flour being slightly dredged upon it as it is worked, if needful. It must then be allowed to rise until it is very light, when it should again be kneaded down, but not heavily; and when it has once more risen, it should be sent without delay to the oven. An ounce of butter to the pound of dough will be sufficient for it. Much richer cakes can be made thus, and they will be extremely good if care be taken to let them rise sufficiently before they are baked. We regret that we cannot multiply our receipts for them. Sultana raisins are an excellent substitute for currants in these and other common cakes.