"It is written" - in the Scriptures-

"That man liveth not by bread alone."

Now it is ordained that cake is a fair coadjutor, but-

Give not the child too much cake,

As it may give it the stomach ache.

Cake Making

General Rules

Sift flour, measure, sift again with baking powder.

Have your butter soft, cream alone.

Use fine granulated sugar and sift.

Too much butter makes the cake coarse and heavy.

Loaf cake must be a little stiffer than layer.

Use Royal Baking Powder.

Pork Cake

One pound fresh ground pork (fat), one pint boiling coffee, three and one-half cups brown sugar, one tablespoonful allspice, one table-spoonful cinnamon, one tablespoonful cloves, one tablespoonful soda, six cups flour, with tablespoon of Royal Baking Powder, one pound seedless raisins, one pound currants, ten cents worth of citron, one cup nut kernels. Roll fruit in one cup of flour. Pour the boiling coffee on the pork, then add the sugar, and spices, next the soda, dissolved in a tablespoon of hot water, then flour into which the baking powder has been sifted. Lastly add the fruit. Bake slowly. - Mrs. J. G. Harmon.

Fruit Cake

One pound butter, one and one-half pounds brown sugar, one and one-half pounds flour, two pounds raisins, two pounds currants, one-half pound citron, one cup molasses, nine whole eggs, whites and yolks, beaten separately, one cup sour milk, one heaping teaspoonful of soda, dissolved in a little warm water, then add to the milk, one tablespoon lemon extract, one teacup strong cold coffee, one tablespoon cinnamon, two teaspoons nutmeg, two teaspoons allspice, two teaspoons cloves, two teaspoons ginger, soda and milk added lastly. Bake four hours.-Mrs. Chester Melrose.

Fruit Cake

Three pounds dry flour, one pound butter, one pound sugar, three pounds seeded raisins, two pounds currants, three-fourths pound blanched almonds, one pound citron, one dozen eggs, one tablespoon of allspice, one teaspoon of cloves, two tablespoons cinnamon, two nut-megs, one wineglass of lemon juice, one wineglass of grape juice, one coffee-cup of molasses, with the spices in it; steep gently twenty or thirty minutes, not boiling hot; beat the eggs very light, put the fruit in last, stirring it gradually, also a teaspoon of soda dissolved in a table-spoon of water. The fruit should be well floured; if necessary add flour after the fruit is in; butter a sheet of paper and lay it in the pan. Lay in some slices of citron, then a layer of the mixture, then layer of the citron until the pan is nearly full. Bake three or four hours, according to the thickness of the loaves, in a tolerably hot oven and with steady heat. Let it cool in the oven gradually. Ice when cold. It improves this cake very much to add three teaspoons of Royal Baking Powder.-Mrs. Sam Blair.

Eggless Fruit Cake

One pound chopped salt pork, one pound Sultana raisins, one pound currants, one pound English walnuts, one pint hot water, two cups sugar, one cup molasses, one teaspoon cinnamon, one teaspoon allspice, one teaspoon soda, one-half teaspoon baking powder.

Pour hot water over pork and let stand till nearly cold, add soda, molasses, sugar, fruit, nuts, spices, Royal Baking Powder, and enough flour to make it very stiff. Bake for one and one-half hours in moderate oven.