Nevada Fruit Cake

Mix one pound of sugar with one pound of butter and add the yolks of ten eggs, half a pint of molasses, into which a teaspoon of soda has been stirred, one glass of currant jelly, a cup of chopped prunes, a cup of walnut meats, and a teaspoon of mixed spices. Dredge the fruit with flour and add a pound of currants which you have well washed and dried, three pounds of raisins which you have seeded, threequarters of a pound of citron which you have shredded, and a quarter of a pound of candied orange peel. Fold in the beaten whites of the ten eggs, stir in a pound of flour, divide into two or three loaves, and bake in a slow oven two and a half or three hours.

How To Make Gingerbread

Soft Gingerbread. With Or Without Fruit

Take one teacup of dark brown sugar, one large iron spoon heaping of butter, and one large iron spoon heaping of lard. Cream these smoothly together. Then add one scant teacup of hot water, three beaten eggs, one heaping teaspoon of soda, one large iron spoon of vinegar, two even tablespoons of ground ginger, two teaspoons of cinnamon, half a teaspoon of cloves, one teaspoon of salt, and threequarters of a teaspoon of pure ammonia (from a druggist). Last, add three cups and a half of flour. Beat thoroughly for five minutes. Bake threequarters of an hour in a moderate, steady oven. Set a pan of warm water in the upper oven. Do not turn the cake round until partly baked, and move it slowly. Be careful to close the oven door gently, or the cake will fall. Never leave the door open to cool an oven.

If fruit is wished, use one teacup of raisins chopped and one teacup of currants, floured well. If you use fruit, bake one hour.

This gingerbread with fruit makes a nice dessert steamed and eaten with liquid sauce.

Soft Ginger Cake

Mix a cup of sour cream, a cup of molasses, and half a cup of sugar. Add salt and ginger to your taste, and also cinnamon and cloves if you wish them. Stir in a teaspoon of soda dissolved in a little warm water and flour enough to make a dough like ordinary cake. Bake in a moderate oven.

Cider Gingerbread

Mix one cup of sugar and one cup of molasses with two wellbeaten eggs. Add half a nutmeg, two teaspoons of ginger, half a teaspoon of salt, and a large spoon of lard or butter. Take a cup of cider and pour threefourths of it into the above mixture and stir well. Then add gradually, beating thoroughly, three cups of flour. After you have put in the last of your flour add the remaining onefourth cup of the cider into which you have stirred and dissolved one teaspoon of soda. Beat all together and pour into a wellbuttered, shallow pan, and bake about a half an hour in a moderately hot oven.

Gold Cake Yule Cake

Do not have the oven too hot. Anything with molasses in it burns easily, and a quick or hot oven is not the best for baking molasses cakes.

Gold Cake

Cream together a cup of sugar and a scant half of a cup of butter. Add to this the yolks of eight eggs which you have beaten stiff, stirring all together thoroughly. Next put in half a cup of sweet milk, and next a cup and a half of flour into which you have sifted two teaspoons of baking powder. Lastly stir thoroughly all ingredients together, and bake in a moderate oven.

HickoryNut Cake

Stir together two cups of sugar and one cup of butter, and add four eggs, the whites and yolks of which have been beaten stiff separately. Put in a grated nutmeg and one large cup each of seeded raisins and chopped hickorynut meats. The raisins and nuts should have been dredged in the pound of flour which you stir in last and add little by little. Bake in a moderate oven.

Jam Cake

Mix one cup of sugar with threefourths of a cup of butter. Add the yolks and whites of three eggs beaten separately; then a cup of jam and two cups of flour. If you like spice put in spice to taste, and lastly add a teaspoon of soda dissolved in three teaspoons of sour milk. Bake in small layer tins and put the layers together with icing.

JellyCream Cocoanut Cake

One and a quarter cups of granulated sugar boiled with a quarter of a cup of water until it spins a thread. Beat seven eggyolks until lemon color, then pour on to them gradually the hot syrup, beating constantly the eggs, until cold. Then add one cup of pastry flour, a pinch of salt, one teaspoon of lemon extract, and then the whites beaten very stiff. Bake in layers.

Laycr Tin.

JellyCream

Place one pint of milk in a basin and set in hot water. When hot, add a pinch of salt, two tablespoons of sugar and the yolks of three eggs. Cook a few moments; then stir in one tablespoon of gelatine dissolved in a little cold water. Remove from hot water; set on ice and stir until it begins to thicken.. Then add the stiffly beaten whites of two eggs, one teaspoon of vanilla and one cup of grated cocoanut. Spread between layers and cover top and sides with a boiled icing; then coat thoroughly with the cocoanut.

White Layer Cake

Mix two cups of sugar with half a cup of butter. Add a cup of milk, the whites of four eggs beaten to a froth, and three cups of flour, blended with three teaspoons of baking powder. Bake in layer tins.