Fruit Cake

One and three-fourths pounds flour, one and a half pounds sugar, three-fourths pound butter, six eggs, one and a half pounds raisins, one and a half pounds currants, a little citron, one pint sour cream, one teaspoonful soda, one tablespoon ground cinnamon, one tablespoon ground cloves. Bake slowly two hours. Mrs. E. B. Irvin.

Fruit Cake

Two scant cups butter, one cup brown sugar, two cups granulated sugar, six eggs, whites and yolks beaten separately, one pound each raisins and currants, half pound citron, half cup cooking molasses, half cup sour milk. Stir butter and sugar to a cream, then add one tablespoon cinnamon, one teaspoon cloves, add molasses and milk, then beaten yolks of eggs, four cups sifted flour, alternately, with beaten whites. Dissolve one teaspoonful soda in warm water and add. Mix fruit and two tablespoons flour and add to cake. Bake two hours.

Mrs. Chas. Finch.

Fruit Cake

One pound of butter, one pound of brown sugar, one pound of flour, two and one-half pounds of seeded raisins, one and one-half pounds of currants, one-fourth pound of grated citron, ten eggs, three teaspoonfuls of grated nutmeg, six teaspoonfuls of cinnamon, four teaspoonfuls of cloves. Beat butter to a cream, add the sugar and beat together. Beat whites and yolks separately. Rub one-half of the flour into the currants, the other one-half into the raisins. Mix all together and bake three hours. Mary R. Boyd.

Fruit Cake

Two cupfuls of sugar, half cupful of butter, one cupful of cold coffee (a little stronger than that used for drinking), three well beaten eggs, one cupful of seeded raisins, two teaspoonfuls of chopped citron, one nutmeg, two tablespoonfuls .of allspice, one teaspoonful of soda, flour enough to stiffen. This recipe has the advantage of many in being moist from the first. Mrs. Isabella Guthrie.

Yellow Fruit Cake

One cupful of butter, two cupfuls of sugar, four cupfuls of flour, three-fourths of a cupful of sour milk, one-half teaspoonful of soda, nine eggs, separated and beaten, one pound of raisins (seeded), one pound of currants, one-fourth pound of citron; flavor with lemon and vanilla.

Mrs. J. H. Abercrombie.

White Fruit Cake

One coffee cupful of butter, two cupfuls of granulated sugar, one cupful of sweet milk, three and one-half cupfuls of flour, three teaspoonfuls of baking powder, whites of five eggs. Stir into this batter one grated cocoanut, one pound Jordan almonds, blanched and chopped fine, one pound of citron sliced thin and well dredged with flour.

Mrs. J. H. Reynolds, Pittsburg, Pa.