SPONGE:

1 tbsp. sugar
1 yeast cake
1 1/2 c. flour
1 1/2 c. water
1 pkg. saffron (about 1 tbsp.)

2 c. flour
3/4 c. sugar
1 tsp. nutmeg
1/2 lb. currants
1/2 c. raisins
1/2 lb. butter
1 tbsp. lard or Crisco
2 1/2 halves lemon peel or mixed peel

Sponge: Mix and let rise.

Dissolve or set saffron in 1/4 cup boiling water. When cool add to sponge. Cut shortening into dry ingredients. Add peels, raisins, and currants. When well mixed, add to sponge mixture and stir until all flour is taken up. Knead until smooth. Form into buns, loaves, or cakes and let rise until double in bulk. Bake in moderate oven (350 degrees) depending on whether it is cake or bread, 15-20 minutes for buns and 30-35 minutes for medium loaf cake.