Wedding Fruit Cake

3 pounds of batter, beaten to a cream.

3 pounds of sugar, added to this and beaten with the hand until light. •

½ pint of rose-water. 24 eggs, well-beaten, and:

4 pounds of flour sifted with ½ teaspoonful of soda and 1 teaspoonful of cream-tartar, i pound of blanched chopped almonds.

2 nutmegs, grated. ¼ ounce of cloves. ½ ounce of mace. ½ ounce of cinnamon.

3 pounds of raisins. .

1 pound of figs, chopped.

2 pounds of currants.

1 pound of citron, sliced.

Dredge the fruit with flour and add last or all. This recipe will make 3 large or 4 medium sized loaves of cake. Bake slowly four hours. This cake will serve fifty or more persons.

Fruit Cake

1 pound of sugar. 1 pound of flour. ½ pound of butter. 7 eggs.

½ pound of currants, well-washed and dried. 1 pound of raisins.

1 pound of figs, sliced, or 1 pound of dates, seeded. ¼ pound of citron, sliced. 1 teaspoonful ground nutmeg. 1 teaspoonful of cinnamon. Juice and grated yellow rind of 1 lemon.

Dredge the fruit, cream the butter and and sugar, add the beaten yolks, then the spices and whipped whites alternately with the flour. The fruit and lemon juice last. Yellow frosting is very suitable.

Washington Fruit Cake

2 cupfuls of butter.

3 cupfuls of very brown sugar.

4 cupfuls of browned flour.

5 eggs well-beaten. 1 cupful of sweet milk.

1 teaspoonful of soda.

2 teaspoonfuls cream-tartar.

Mix as usual, and stir in at the last:

½ pound of currants, washed and dried.

½ pound of raisins, seeded.

1 pound of dates, seeded and chopped.

1 teaspoonful of ground cinnamon, 1 of nutmeg. Bake slowly and steadily until done. If any of the fruit is omitted add a little more flour.

Black Cake

1 pound of butter.

1 pound of brown sugar.

3 pounds of raisins. ½ pound of citron.

1 pound of flour, browned. 3 pounds of currants, washed and dried.

1 level teaspoonful of ground cloves. 2/3 cupful of molasses.

12 eggs.

If more flour is liked, add afterward. Put the fruit, well dredged with flour, in last, and add 1 large wine-glassful of rose-water. This cake cuts best when three or four weeks old.

White Fruit Cake

1 cupful of butter.

2 cupfuls of sugar, white. 2½ cupfuls of flour.

2 teaspoonfuls of baking powder. Whites of 8 eggs.

½ pound of chopped almonds, blanched.

½ pound of citron, sliced thin.

1 cupful of dessicated cocoa-nut.

1 wine-glassful of rose-water.

Beat the butter to a cream and gradually beat in the sugar and then the rose-water. Whip the eggs to a froth and stir in next. Sift the flour with the baking-powder, and lastly the fruit. Bake in a moderate oven and try with a broom splint. Make gold cake, salad dressing, or custard to pour over dry Sponge Cake with the extra yolks. Three or more yolks add very much to a gingerbread. Use white frosting.

Royal Fruit Cake

2 cupfuls of brown sugar.

1 cupful of molasses.

1 cupful of butter.

1/2 cupful of milk.

8 cupfuls of currants, washed and dried.

1 teaspoonful of ground cinnamon.

4 cupfuls of flour.

4 eggs.

3 cupfuls of stoned raisins.

1 cupful of chopped citron.

1 teaspoonful of nutmeg. 1/2 teaspoonful of cloves.

1 teaspoonful of soda and 2 teaspoonfuls of cream-tartar:

Or 8 teaspoonfuls of baking-powder. The currants and citron may be left out and double the amount of raisins used. Will keep moist six weeks or more if properly covered. This will be found more wholesome than the more expensive rules.

Cream Fruit Cake (Flam)

2 cupfuls brown sugar. . 1 cupful sour cream (thick). ¾ cupful currants. 1 teaspoonful soda dissolved in the cream.

3 cupfuls flour. ¾ cupful raisins.

Raised Fruit Cake

2 cups bread sponge. ¾ cupful butter. 1 cupful molasses. 1 teaspoonful each of cinnamon and allspice.

2 eggs.

½ cupful sugar. ½ teaspoonful soda. ½ teaspoonful cloves.

One cupful of chopped fruit, raisins, or raisins and currants, stewed in the molasses. Add flour to make stiff.

Apple Fruit Cake

2 cupfuls brown sugar. 1½ cupfuls molasses.

1½ pounds dried apples, chopped fine, and soaked over night. Stew two hours in the molasses. When cold mix, with the sugar and add:

1 cupful of chopped suet. 1 cupful of butter and lard mixed. 1 tablespoonful cinnamon. 1 cupful raisins. 1 cupful of nut-meats; a desirable addition.

1 cupful sour milk.

3 eggs.

1 teaspoonful soda.

¼ teaspoonful cloves.

1 cupful currants.

Allspice.

Flour to stiffen.

Flavor with lemon extract, or juice of 1 lemon. Extra nice. Will make two large loaves.

Pork Fruit Cake

1 pound fat, salt pork chopped fine. Pour over it 1 pint boiling water. Add:

2 cupfuls brown sugar. 2 pounds of raisins, seeded and chopped.

1 tablespoonful cinnamon.

2 teaspoonfuls cream-tartar.

1 cupful molasses.

2 pounds of currants.

1 pound citron, shredded. 1 teaspoonful cloves. 1 teaspoonful soda. 1 nutmeg grated.

6 heaping cupfuls of flour measured before sifting. The fruit can be reduced in quantity if liked, and more flour added to make the batter stiff enough. 1 wine glass of rose water or the juice of 1 lemon may be added at the last. Mix altogether, adding the fruit well dredged with flour, and the spices and rose water or lemon juice, last of all. Bake slowly. Try with a splint. This, if kept in a stone jar, will keep moist two months.