Fruit Cake

3/4 lb. butter 1 lb. light brown sugar 12 eggs beaten separately 1 tumbler New Orleans molasses 1 pint sherry wine and brandy mixed 1 lb. flour, not browned

2 tablespoons cinnamon

2 tablespoons allspice 1 tablespoon cloves

3 lbs. seeded raisins 3 lbs. currants

1 1/2 citron cut thin in strips

This makes a cake of 10 lbs, and requires 5 hours to bake in a moderate oven.

Directions For Mixing

Cream the butter and sugar very light, add yolks beaten light, then the molasses, next the wine and brandy, next flour (leaving out a little to flour the fruit), next spices, then the whites of the eggs beaten stiff. Then the fruit gradually until it is all stirred in. Grease the pan well with butter and put 4 thicknesses of light brown paper in the bottom of pan. When it is baked leave in pan until it gets nearly cold. In winter this may be made 6 or 8 weeks before using; in summer 2 or 3 weeks.

- Mrs. E. P. Baird

Real Lady Baltimore Cake

1 cup butter

2 cups sugar 3 1/2 flour 1 cup milk

Whites 6 eggs

2 level teaspoons baking powder 1 teaspoon rose water

Cream the butter, add the sugar gradually, beating continually, then the milk and the flavoring, next the flour and baking powder, and lastly the stiffly beaten whites of the eggs, which should be folded lightly into the dough. Bake in 3 layer cake tins, in an oven that is hotter than necessary for loaf cake. To make the filling dissolve 3 cups sugar in 1 cup boiling water, cook until it threads, then pour over the stiffly beaten whites of 3 eggs, stirring constantly. To this icing add 1 cup chopped rasins, 1 cup nutmeats. pecans preferred, and 5 figs cut into very thin strips. With this ice both the top and sides of the cake.

Angel Food Cake

Whites 8 eggs

1 teaspoon cream of tartar

1 cup sugar

3/4 cup flour

1/4 teaspoon salt

3/4 teaspoon vanilla

Beat whites of eggs until frothy; add cream of tartar and continue beating until eggs are stiff; then add sugar gradually. Fold in flour mixed with salt and sift 4 times and add vanilla. Bake 45 to 50 minutes in an unbuffered angel cake pan. After cake has risen and begins to brown, cover with a buttered paper. - Francis Sweet

Fruit Cake

3/4 lb. butter

1 lb. flour

2 lbs. sugar 1 cup milk

1 dozen eggs

1 pint New Orleans molasses

1 heaping teaspoon soda

6 lbs. currants 6 lbs. raisins 2 lbs. citron 1 lb. figs 1 lb. dates 1 lb. prunes

Beat whites and yolks of eggs separately, cream butter and sugar, add yolks, milk, flour and last add whites. Have soda mixed in molasses a few moments before using, then add it to cake mixture; flour all fruit with extra flour and mix well, then add gradually to the cake. Stir in good brandy or fruit juice until cake seems right thickness. Bake in small bread pan lined with greased paper. Have slow fire and cover pan with brown paper when first put in oven. In small pans it takes about 3 hours to bake.

- Mrs. T. N. Johnson

Loaf Spice Cake

1 cup sugar 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon cloves 1 egg beaten with other ingredients

1 tablespoon lard or butter

1 cup sour milk

1 cup unsifted flour

1 cup raisins

1 teaspoon soda

20 walnuts chopped

- Mrs. Anderson

Hermit Cookies

1 1/2 cups brown sugar

1 cup butter

3 eggs

1 teaspoon soda in little hot water 1 cup raisins

Bake slowly.

1 cup chopped nuts, a little citron

1 teaspoon cinnamon, a little nutmeg

Flour enough to drop from the spoon

- Mrs. Moody

Sunshine Cake

Whites 8 eggs

Yolks 4 eggs

1 1/4 cups granulated sugar

1 cup cake flour

1/3 teaspoon cream of tartar Pinch of salt, added to whites of eggs before whipping Flavor to taste

Sift, measure and set aside flour and sugar, separate eggs, putting the whites in mixing bowl and the yolks in small bowl; beat yolks to very stiff froth; whip whites to foam; add cream of tartar and whip until very stiff; add sugar to whites and fold in; then yolks and fold in; flavor and fold in; then add flour and fold lightly through. Put in moderate oven at once. Will bake in about 25 minutes. (Use angel food cake tin.) - Mrs. H. C. Colby

Cup Cakes

1/2 cup butter 1 cup sugar 1/2 cup milk 1 1/2 cups flour

3 eggs

Teaspoon baking powder

Vanilla

Cream sugar and butter, then add milk, pouring a little at a time and beating well. Add 1/2 the flour, then the yolks of eggs well beaten, then the rest of the flour with baking powder sifted in it. Last, flavor and add well beaten whites of eggs. Are nice with chopped nuts stirred in at last moment. Bake in small tins in hot oven.