10 eggs 1 pound of sugar 1 pound of butter 1 1/2 pounds of currants 1 1/2 pounds of raisins 3/4 pound of citron 1 pound of flour

1 nutmeg

1 teaspoonful of allspice 1/2 teaspoonful of cloves

1 teaspoonful of cinnamon 1/2 teaspoonful of mace

Juice and rind of one orange

Juice and rind of one lemon

Beat the eggs all together until very light. Beat the butter to a cream, add the sugar, beat again; add the eggs, then the flour and spices, and give the whole a good, vigorous beating. Stem and seed the raisins; clean, wash, and dry the currants; cut the citron into shreds; mix the fruit, and flour it well, then add it to the cake; add the juice and rind of the orange and lemon; stir all well together. Line two round cake-pans with greased paper, pour in the mixture, and bake in a very moderate oven four hours.

This will make two four-pound cakes.

If you use liquor, add, before the fruit, one gill of brandy.

Fruit Cake No. 2

1/2 pound of butter

1/2 pound of pulverized sugar

8 eggs. . 1/2 pound of sifted flour 3/4 pound of raisins 3/4 pound of sultanas 1/4 pound of citron

1/4 pound of candied or preserved cherries 1/4 pound of candied or preserved gages 1/4 pound of candied or preserved apricots 1/4 pound of candied or preserved pineapple 1/2 pound of candied orange and lemon peel

1 nutmeg, grated 1/4 ounce of mace 1/4 ounce of cinnamon 1/8 ounce of cloves 1/2 gill of Jamaica rum 1/2, gill of brandy

Stem and seed the raisins. Pick over the sultanas. Shred the orange and lemon peel and citcon very fine. Cut all the remaining fruit into tiny dice. Beat the butter to a cream, add the sugar gradually, and give a thorough beating. Beat the eggs without separating until creamy; add them to the butter and sugar, then gradually add the flour; beat well. Mix all the fruit together, and flour it well. Add the spices to the batter; add the fruit; mix thoroughly; add the rum and brandy; mix again. Line a round, straight-sided cake-pan with buttered paper, turn in the mixture, and bake in a very slow oven four and a half hours. When done, take it from the pan and let it stand over night to cool. Next day, mix one pint of champagne, a half-pint of the best brandy, and one gill of strawberry syrup together. Stand the cake in a stone butter-pot, a little larger than the cake, pour over the brandy mixture, paste the top of the pot over with paper, put on the cover, and stand in a cool place one month. At the end of that time, remove the paper, turn the cake, paste the top over again with paper, put on" the lid, and let stand another month, and it is ready for use.

This cake is troublesome, but well repays one for the trouble.

This will make a seven-pound cake.

Coffee Fruit Cake

1 cup of butter

1 cup of brown sugar

2 pounds of raisins

1/4 pound of citron 1 large teaspoonful of cloves 1 large teaspoonful of allspice 1 egg

1/2 pint of warm black coffee

1 cup of molasses

3 cups of flour 3/4 pound of currants

3 large teaspoonfuls of cinnamon

1 large teaspoonful of grated nutmeg

1 teaspoonful of baking-soda

Prepare and make the same as Fruit Cake, No. 1.

Dried Fruit Cake

3 cups of dried apples or any other dried fruit 3/4 cup of butter 1 cup of sugar 1 teaspoonful of cinnamon

2 cups of molasses 2 eggs

1 cup of milk 1 teaspoonful of soda 1/2 teaspoonful of cloves

1/2 nutmeg, grated

Soak the fruit over night in cold water. Then chop it slightly, and simmer in the molasses for two hours. Beat the eggs and sugar together until light, then add the butter; beat again, add the fruit, milk, spices, soda dissolved in a tablespoonful of boiling water, and sufficient flour to make a stiff batter that will drop from the spoon. Bake in a very moderate oven for two hours.