Fruit Chocolate Layer Cake

One cupful brown sugar, 1/2 cupful butter, 1/2 cupful milk (scant), 2 cupfuls flour, 2 teaspoon-fuls baking powder, 3 tablespoonfuls ground chocolate, and 3 tablespoonfuls milk heated over kettle and added hot, 2 eggs (whites beaten and added last), 1/2 cupful raisins and 1/2 cupful walnuts put through food chopper together and added just before the whites of eggs. Bake in two thick layers and put together with white frosting. - Mrs. Jos. L.

Delicious Fruit Cake

Three cups sugar, 1 cup butter, 5 eggs, 1 large cup syrup, 4 cups flour, 1 teaspoon soda, 2 pounds raisins, 2 pounds currants, 1/2 pound citron, 2 tablespoons each of cinnamon and nutmeg, 1 teaspoon cloves. Boil the raisins until swelled. Drain juice into currants and swell them. Calculate to have 1 cup of juice after they are done and use it in the cake.

Cut the raisins in half with a sharp knife and the seeds will drop out. It is best to prepare them the day before using. Dredge with flour and put in at the last. Bake in large or small loaves in moderate oven. It will keep indefinitely. - Mrs. G. H. F.

Delicious Fruit Cake (One Egg)

One cup brown sugar, 1/2 cup butter, yolk of 1 egg, saving white for frosting, 1/2 cup sour milk with 1/2 teaspoon soda, 1 1/2 cups flour, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/4 of a grated nutmeg, 1 cup seeded raisins. For frosting: White of 1 egg (stiffly beaten), 1 cup granulated sugar, 4 tablespoons cold water. Boil sugar and water slowly until it threads; pour slowly on the egg and beat till cool enough to put on cake. - Mrs. W. M.

Dried Apple Fruit Cake

Soak 3 cups dried apples in as little water as possible over night. Then pass through meat grinder or chop fine and boil in 2 cups of syrup 1/2 hour. When cold add 1 cup butter, 1 cup sugar, 1 cup sour milk, 4 eggs; dissolve 1 small teaspoon of soda in a little boiling water and put into the sour milk; 4 cups flour, 2 1/2 teaspoons baking powder,

1 teaspoon cloves, 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 cup raisins, 1 cup currants, citron to taste. Bake in moderate oven as for any fruit cake. - Mrs. G. H. F.

English Currant Cake

One and one-half pounds flour, 3/4 pound butter, 3/4 pound sugar, 2 eggs, 1/2 pint milk, 1/2 pound currants, dessert spoon of baking powder, vanilla extract for flavor. Beat butter and sugar to a cream; then add the dry ingredients gradually; add milk as required; eggs last, well beaten. Bake in

2 cakes in round, deep tins. Oven hot at first, then more even. - M. G. F.

Gold Cake

One and one-half cups granulated sugar, butter size of an egg, 5 yolks and 1 whole egg. Cream the butter and sugar; then add eggs; beat smooth; add 1 cup sifted flour; stir well; then 1/2 cup water (almost boiling); add a little at a time and beat rapidly; add 1 1/2 cups more of flour and 2 teaspoons baking powder; when well mixed add another 1/2 cup of hot water; beat thoroughly; add flavor and color to suit taste. Bake in layers in rather hot oven. Filling: 1 cup milk put to boil; moisten 1 teaspoon of cornstarch; beat into it 3 yolks or 1 whole egg and 2 tablespoons of sugar; pour into boiling milk; stir rapidly all the time. Cook until thick and smooth. Cool and flavor. - Mrs. W. M.