Fruit Cake

(G. C. D.)

1 pound flour, 1 pound brown sugar, 3/4 pound butter, 3 pounds seeded raisins, 1 pound currants, 1 pound citron, 1/2 pound almonds blanched and chopped fine, 1 nutmeg, 1 wine glass brandy, 10 eggs, separated. Butter and sugar mixed, then put in whites of 10 eggs and yolks of 8 eggs, beaten separately and very light. Then add flour and fruit well mixed; then at the end, add a large glass of jelly. Bake slowly 2 hours.

White Fruit Cake

(Mrs. Thorn.)

Ingredients - -1 pound of sugar, 1 pound of butter, 1 pound of flour, 2 pounds of almonds blanched and chopped, 2 pounds of citron, 1 pound of seedless raisins, 1 teacupful of good brandy, 2 teaspoons baking powder, 2 teaspoons vanilla, 1 of cinnamon, 3 fresh cocoanuts grated, 14 whites of eggs, the yolks of 6 eggs. Mode. - Cream butter and sugar, add yolks of eggs, the fruit and spice, sift baking powder with 1/2 the flour, mix the other half with fruit, next add brandy. Line pans with three thicknesses of manila paper, bake 2 hours in slow oven, as the cocoanut burns easily. Half this recipe makes two medium sized loaves.

Fruit Ginger Bread

(Mrs. Hussey.)

1 cup brown sugar, 1 cup molasses, 3/4 cup butter and lard, 1 cup sour milk, 1 teaspoon ginger, 1 teaspoon cinnamon, 1/4 teaspoon salt. 1 heaping teaspoon soda dissolved in hot water, 3 cups sifted flour, 2 eggs, 1 cup raisins, 1 cup currants, 1 cup nuts. Bake in slow oven.

Soft Ginger Cake

(Mrs. T. R. Wyles.)

1/2 cup each of sugar, molasses and butter, 1 cup sour milk, 2 cups flour, 1 egg, 1 teaspoon each ginger and soda. Dissolve soda in tablespoon hot water and stir into molasses, slightly melt butter, add sugar, egg and milk, and lastly flour and ginger. Stir well. Bake in moderate oven.

Soft Ginger Cake

(Mrs. Howard Wrenn.)

1/2 cup sugar, 1/2 cup molasses, 1/2 cup lard, 1/2 cup boiling water, 1 teaspoon soda, 1 teaspoon ginger, 1 teaspoon cinnamon, 1 egg, 1 cup chopped raisins. Salt, flour. Eat while warm.

Sour Milk Gingerbread

1 egg, 1/2 cup molasses, 1/2 cup sour milk, butter size of an egg, 1 teaspoon cinnamon, 1 teaspoon ginger, 1 cup flour, 1/2 teaspoon soda, \ cup sugar.

Ginger Bread

(Mrs. W. J. Strong.)

1 cup dark New Orleans molasses, 1/2 cup brown sugar, 2 tablespoons butter, 1 cup boiling water, 1 teaspoon each of ginger, cinnamon and cloves, 2 1/2 cups flour, 1 heaping, or 2 level, teaspoons soda, 2 eggs, well beaten, added last. Bake in slow oven 40 to 45 minutes.

Ginger Bread

1 1/2 cups molasses, 2 cups brown sugar, 1/2 cup butter, 2 eggs, 2 1/2 teaspoons soda, 1 teaspoon salt, 2 tablespoons ginger, 1 cup boiling water, 2 1/2 cups flour. Pour boiling water in cup with soda to dissolve.

Ginger Bread

(Mrs. Henry Thayer.)

1 cup molasses, 1 cup sugar, 1 cup sour milk, 2 eggs, 2 even teaspoons soda, 2 even teaspoons ginger, 1 tablespoon lard, little salt. Mix as carefully as a cake, lastly adding sifted flour, until the consistency of cake. Cook in moderate oven about 40 minutes. None better.