Fruit Cake

Mrs. 0. M. Shuman

12 eggs, 4 pounds raisins (whole), 4 pounds currants, 1 pound citron, 1 pound sugar, 1 pound butter, 1 pint molasses, 1 pint brandy.

1 pint sherry, 1 bottle vanilla, 1 tablespoon mace, 1 tablespoon cinnamon, 1 tablespoon cloves, 3 nutmegs, 1 pound flour.

Cream butter and sugar, add spices and yolks of eggs, well beaten, and, molasses. Stir in flour and whites of eggs, well beaten, alternately.

Just before adding fruit and brandy, take out enough batter to cover top of cakes. Use extra flour to flour fruit thoroly, before adding to batter.

Add brandy and sherry and bake in two pans for three hours, in moderate oven.

Fruit And Nut Cake

1/2 cup butter, 1 cup sugar, 1 cup nuts.

1/2 cup citron, 3 eggs.

1 cup milk.

1 cup raisins (seeded).

1 cup currants.

2 teaspoons baking powder flour.

Cream butter and sugar. Add well beaten eggs and milk. Chop nuts and citron; flour fruit before adding to mixture. Flour enough to make thick batter. Bake in slow oven.

Aunt Lizzie's Spice Cake

Mrs. C. V. Powers.

1 cup sugar (half brown), 1/2 cup butter, 1/2 cup molasses (black, full cup).

1 teaspoon cinnamon.

1 teaspoon cloves.

1 cup raisins.

1 teaspoon allspice, 1/2 teaspoon nutmeg, 1/4 cup strong coffee (if wished).

3 eggs (leave out 1 white), 3/4 cup sweet milk.

3 rounding teaspoons baking powder, 1/4 teaspoon soda, 2 1/2 cups flour.

Old Fashioned Potato Doughnuts

Mrs. P. P. Herrick.

1 tablespoon butter.

2 cups sugar, 1/2 cup milk.

4 eggs.

5 cups flour.

5 teaspoons baking powder.

Cook potatoes, mash dry and add other ingredients. Sift baking powder with the flour. Use cinnamon or nutmeg to flavor. Roll, fry in lard, and sprinkle with sugar.

"EAT PLENTY".

Doughnuts

1 cup sugar, 3 eggs.

1 cup milk, 1 1/2 teaspoon salt.

2 tablespoons shortening.

3 1/3 cups flour.

3 teaspoons baking powder, 1/4 teaspoon cinnamon, 1/2 teaspoon nutmeg.

Beat the eggs until light. Add sugar and shortening (creamed) and milk. Sift the flour, add baking powder, spices and salt, and sift again. Add this gradually to mixture, stirring constantly. If necessary add more flour, enough to roll, but remember too much flour makes doughnuts tough. Knead one half mixture, and pat to one fourth inch thickness; cut out doughnuts with floured cutter.

Test fat, when hot enough, put in two or three gently. When brown turn with a fork, once only. When done, pick one up with a fork (without piercing doughnut) and immerse quickly in pan of hot water, and drain. Reheat fat and test before using again. If fat is too hot, the doughnuts will sear over and not rise. Just before serving, roll in powdered sugar.

If desired, add teaspoon grated ginger to dough and small piece of ginger root to hot fat. The doughnuts will be less greasy, less fat will be needed and the taste of ginger be scarcely perceptible.

English Drop Cakes

Mrs. C. A. Gunn.

1 cup sugar, 1/2 cup butter.

2 eggs.

2 cups flour (before sifting), 2 teaspoons baking powder flavoring.

Drop from teaspoon into pans. A walnut on top of each drop cake is a pleasing addition.

Egg Kisses

Mrs. W. A. R. Tenny.

Beat egg whites very light, add sugar; mix quickly, and bake from thirty to forty minutes in very moderate oven. Before mixing the kisses, place paper (not buttered) on a pan turned upside down. Drop the mixture in spoonfuls, placed well apart. When baked, slip paper off pan on to table, slip knife under kisses and take at once off paper. These are fine filled with whipped cream, prepared as for Charlotte Russe.

Tea Cakes

Mrs. C. H. Smith.

1 cup sugar, 1 cup flour.

1 teaspoon baking powder vanilla.

1/2 cup milk.

4 tablespoons melted butter, 3 eggs.