Steamed Fruit Cake

Cream 1/2 cup butter with 1 1/2 cups sugar, add 2 eggs, 1 cup sour milk, in which dissolve 1 teasp soda, and 3 cups flour sifted with 1 teasp cinnamon and 1/2 teasp each cloves and nutmeg. Lastly add 1 cup each raisins and currants and steam the cake 1 1/2 hours, after which place in moderate oven for 15 minutes.- [L, P., III.

Layer Fruit and Nut Cake

Cream 1/2 cup butter with 1 cup sugar, add 1 egg, 1 cup sour milk, in which dissolve 1 teasp soda, scant 2 1/2 cups flour sifted with 1 teasp cinnamon, and 1/2 teasp each cloves and nutmeg. Next add 1 cup chopped raisins, 1/2 cup candied lemon or orange peel, cut fine, and lastly 1/2 cup nut meats and 1 teasp vanilla extract. Bake in layers and put together with caramel filling.- [L. P., 111.

White Fruit Cake

Cream 1 cup sugar and 1/2 cup butter, add 2 eggs, 1 cup buttermilk, and flour enough to make a stiff batter, sifted with 1 teasp each soda and baking powder. Flavor with lemon extract, and lastly mix in lightly 1 cup chopped and seeded raisins, dredged with flour.- [L. H., Minn.

Buttermilk Fruit Cake

To 1 cup sugar add 6 tablesp melted butter, 1 tablesp molasses, 1 egg, well beaten, 1 teasp soda dissolved in 1 cup buttermilk, and 2 cups flour sifted with 1 teasp cinnamon and 1/2 teasp each cloves and nutmeg. Lastly add 1 cup seeded raisins, chopped fine and dredged with flour. Bake in a moderate oven.-[Mrs. W. H. E., Vt.

Poor Man's Fruit Cake

To 1 cup brown sugar add 1/2 pt thick sour cream, 1/4 teasp soda dissolved in 2 tablesp warm water and then stirred into 1/2 cup N O molasses, 3/4 cup flour (measured after sifting), and 1 tablesp each cinnamon and allspice mixed with the flour. Beat all these ingredients together thoroughly and add at the last 1 lb raisins, seeded, chopped and rolled in flour. Bake about 1 1/2 hours in moderate oven.-[Mrs. D. H. F., Col.

Fresh Fruit Cake

This cake can be made with fresh berries of any kind, or with pitted cherries. Cream 1 cup butter with 2 cups sugar, add 3 beaten eggs, 1 pt milk and enough flour to make a stiff batter, sifted with 3 teasp baking powder. Then dredge the fruit with flour and stir in batter the last thing. Bake in dripping pan. This is nice eaten warm, with butter or cream. [ Mrs. O. T., Mich.