Fruit Cake

4 Cups sifted flour, 1 teaspoon soda, 3 cups sugar, 2 pounds chopped seedless raisins, 2 cups butter, 2 pounds currants, 1/2 pound citron, 1 nutmeg grated, 1 teaspoon cinnamon, 1 teaspoon cloves, 8 eggs beaten separately.

N. B. Prepare cake for oven then put in refrigerator for 24 hours. The fruit will swell and cake be lighter.

Mrs. L. P.. Bauman, Crivitz, Wis.

Black Fruit Cake

1 Pound sugar, 1 pound butter, 1 pound flour and 10 eggs, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon cloves, 2 pounds raisins, 2 pounds currants, 1 pound figs, 1 pound citron, 1 pound. English walnuts, 1 pound pecans. Cream the butter and sugar, add the eggs and a part of the flour, reserving a part of the flour for the fruit. Add the spices, then the fruit and nuts, well mixed and floured.Mix well and last of all add 1 cup cold water in which 1 teaspoon of soda has been dissolved. Very fine.

Mrs. Sam Whoolery.

Fruit Cake

2 Cups dark brown sugar, 1 1/2 cups butter, 1 cup molasses, 6 eggs beaten separately, 1 pound raisins, 1/2 pound candied pineapple, 1/2 pound candied cherries, 1/4 pound candied orange peel or citron, or half and half, 1/2 cup figs, 1/2 cup grape juice, 3/4 teaspoon cloves, 1/2 grated nutmeg, 1 teaspoon allspice teaspoons cinnamon, 2 teaspoons soda dissolved in 1 cup buttermilk, 1 teaspoon baking powder and 1 cup nuts. Add 8 cups flour reserving l 1/2 cups to flour, fruit and nuts. Chop fruit fine and flour well. Add grape juice and fruit last. Steam 3 hours and bake 1 hour in a slow oven.

Mrs. Fannie Gaskins.

Fruit Cake

Cream 1 pound of sugar and 1 pound of butter until light, add 10 eggs beaten separately, 1 pound flour, reserving part for fruit, then add 1 teaspoon each of cinnamon, cloves and allspice, 2 pounds raisins, 1 pound currants, 1 pound citron, orange peel and lemon mixed, 1 pound nut kernels, 1 pound dried figs, 1 pound canned cherries, pineapple and watermelon preserves. Makes 2 large cakes. Jallen

Bess S. Parish.

Gingerbread

1/2 Cup lard or butter, 2 cups sugar, 1 egg, 1/2 cup molasses, 1 teaspoon soda, 1/2 cup sweet or sour milk, 2 cups flour, 1 teaspoon each ginger and cinnamon, a pinch of salt. First sift flour, then measure 2. cups. Add soda, spices and salt to flour and sift twice. Cream fat and sugar and add well-beaten egg. Beat thoroughly. Mix molasses and milk and add alternately with the flour. Bake in moderate oven. Ruby Rice.

Feather Gingerbread

Sift together the following ingredients: I Cup flour, I teaspoon each soda, ginger and cinnamon. Blend 1/4 cup each sugar, molasses, melted lard, sweet milk and sour milk. Beat 1 egg and combine all the ingredients, stirring well. Add J teaspoon of salt. Bake 20 minutes in slow oven.

Mrs. C. D. Stilwell.

Soft Gingerbread

1 Cup molasses, 3/4 cup lard, 1/2 cup sugar, place all in a pan, let barely boil and cool. Add 2 beaten eggs, 1 teaspoon cinnamon, 1 teaspoon ginger and 1 level teaspoon soda in 3/4 cup water, 3 cups flour. Bake in moderate oven 1 hour.

Mrs. D. A. Lehman.

Muffins Or Small Cakes

3/4 Cup sugar, 2 tablespoons butter, 1/2 cup sweet milk, 1 1/2 cups flour, 1 egg beaten and 1 teaspoon baking powder. Cream butter and sugar, add egg, milk and flour with baking powder. Mrs. W. V. Rath bone.

Pains De Almonds

1 Cup white sugar, 1 cup brown sugar, 1 pound melted butter, 3 eggs well beaten, 1 tablespoon cinnamon, 1 tea-spoon soda, 1 cup blanched almonds chopped, and 4 cups flour. Roll in 2 balls, let stand over night, cut in slices and bake in a moderate oven. Mrs. G. T. Gaskins.

Tea Cakes

1 Small cup sugar, 1 large tablespoon butter, 1 cup sweet milk, 1 egg and flour enough to make batter, about 1 cup, 1 teaspoon baking powder. Flavor with lemon or vanilla. Bake in muffin pans. Will make 1 dozen.

Mrs. D. B. Harvey.

Nut Cakes

1 Gup sugar, 1 cup butter, mix well, 2 eggs, 1 at a time and beat. 1 Teaspoon soda dissolved in water, 1 teaspoon each cinnamon, vanilla and lemon extract, 1 cup chopped nuts, 1 cup cooked raisins with J cup water in which they were cooked, 1 cup buttermilk. Stir in 2 cups flour and bake in muffin tins. Mrs. O. M. Karraker.

Tea Cakes

1/2 Cup sweet milk, 1 1/2 cups sifted flour, 1 cup sugar, 1/2 cup butter, 1 teaspoon baking powder, 4 eggs, whites beaten stiff. Cream sugar and butter, add other ingredients and lastly the whites of eggs. Flavor with vanilla. Bake in gem pans 25 minutes in moderate oven.

Mrs. W. V. Rath bone.

Date Bars

1 Cup dates, 1 cup nuts, 1 cup sugar and 2 eggs well beaten. Add 1 cup flour and spread thinly in a square pan. Bake, cut in bars while warm, roll in powdered sugar.

Mrs. Frank Riegel.

Muffins

1 1/2 Cups sugar, 1 cup sour milk, 2 eggs, 1/2 cup butter and 2 cups flour, 1 teaspoon each soda, cinnamon and cloves, 2 teaspoons vanilla, 1 cup raisins, 1 cup nuts. Bake in muffin pans. Mrs. Ural Tuttle.