2 yeast cakes

1 pint scalded milk

2 quarts barley flour

3 cups white corn flour 1 1/2 cups shortening

2 cups corn syrup 1/2 teaspoon mace

3 cups mixed fruit 1 teaspoon salt

3 eggs, well beaten

Dissolve yeast in one-fourth cup cool water. Add shortening, salt, and syrup to hot milk; cool. Add eggs, and flour sifted with mace or cinnamon. Chop citron; wash and dry raisins; mix fruit with a little of the flour, then combine with first mixture. Beat well, let rise over night; pour into oiled shallow pans to depth of one inch. Brush with milk, and sprinkle generously with sugar mixed with mace or cinnamon. Let rise until about double in height. Bake in rather hot oven forty-five minutes, or until done.