An Old Virginia Recipe.

Six eggs; one cupful of butter; one cupful and a half of powdered sugar; two cupfuls of flour; half a pound of raisins; half a pound of currants; quarter of a pound of citron; one teaspoon-ful each of cinnamon and nutmeg ; half a teaspoonful of ground cloves; three tablespoonfuls of brandy.

Seed and chop the raisins, wash and dry the currants, and shred the citron; cream the butter and sugar and mix with the well-beaten yolks of the eggs; stir in half the flour, the spice, the whipped whites, the rest of the flour, the fruit well dredged with flour, and lastly, the brandy. This will make a large cake. It should be baked about two hours in a steady oven.