This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Half a cupful of butter ; half a cupful of sugar ; three eggs ; one and a half cupfuls, of Hour; quarter of a pound of raisins; four figs; two ounces of citron; grated peel of a lemon.
Cream the butter and sugar and stir it into the eggs, beaten very light. Mix in the flour and the grated lemon rind, and, last, put in the fruit. The raisins should be seeded and cut in half, the citron and figs mimed fine, and all well dredged with Hour. Steam it in a grease mould lor three hours.
 
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