Fruit Cake

Louisa Churchill.

One pound of sugar, one pound of butter, one pound flour, four pounds raisins, two pounds currants, one and one-half pounds citron, one gill brandy, one cup sour cream, one nutmeg, one teaspoon soda.

Fruit Cake

Mrs. Creote.

One pound of flour, one pound sugar, one pound butter, three pounds raisins, three pounds currants, one pound citron, two grated lemons, ten eggs, three nutmegs, three ounces cinnamon, one gill brandy, one gill wine. Bake two and one-half hours in a ten quart pan.

Farmer's Fruit Cake

Mrs. W. P. Cragin. Take three cups of dried apples, wash them and soak over night in water. In the morning drain off the water and chop them; add two cups of molasses and let them simmer two hours, or until the molasses is all absorbed. Let them cool before adding them to the other ingre-dients, then take one cup of brown sugar, three-fourths cup butter, two eggs, one cup milk, one small teaspoon soda, one and one-half teaspoons cream tartar, one large tablespoon cloves, one of allspice, two of cinnamon, one nutmeg, the grated rind of two lemons and the juice of one, one-fourth pound of citron, one cup of raisins, flour enough to make it the consistency of cup cake. Bake in a moderate oven.

Dried Apple Cake

Mrs. G. W. Gage. One cup dried apples soaked over night, then steamed till soft; put them into a cup of molasses and simmer slowly till well cooked ; when cool add one egg, one-half cup of sugar, one-half cup of butter, one-half cup of milk, two and a half cups of flour, one teaspoon soda, two of cream tartar and spice to taste.

Philadelphia Plunkets

Mrs. J. A. Ellis.

One pound of sugar, one half-pound of butter, six eggs beaten separately; one pound of corn starch. Bake in small tins.

New England Election Cake

Mrs. John King, Jr.

Take three pounds sifted flour, leaving out a pint to put i with fruit, and mix in warm milk till it is a stiff batter; weigh one and a half pounds of sugar, one pound butter; mix them to a cream, then mix one-half this with the batter of milk and flour, and one-half pint good home-made yeast; beat very thoroughly together; when light, which will take several hours in winter, better to mix at night and stand in a warm place till next morning, add the remainder of butter and sugar with six eggs and one pound raisins, one glass brandy, cinnamon, mace or nutmeg, as the taste, and a little soda; if in season of scarcity of eggs, it is very good without any; should rise the second time before pouring in pans for baking. The more such cake is beaten the finer and lighter it will be.

A Plain Fruit Cake

Mrs. Ada Sturtevant, Delavan, Wis. One cup of butter, three of brown sugar, three of sour milk, six of flour, two eggs, nutmeg, cinnamon and cloves, one and one-half teaspoons soda; two cups of raisins and currants improve it. Add the fruit the last thing. Bake in two tins.

Fruit Cake

Mrs. E. H. Dennison. One-half cup of butter, one-half cup of brown sugar, one-half cup of molasses, one-half cup of sour milk, the yolks of four eggs, one-half teaspoon of soda, one tea-spoon of cream tartar, one and one-half cups of flour, one cup of raisins chopped fine, one cup of currants, one teaspoon each of cloves, cinnamon and nutmeg; whites can be used for delicate cakes.

Dough Cake

Mrs. W. P. Nixon.

One pint bowl of dough as it is ready to mould into loaves, four eggs beaten separately, one cup of butter, two cups of white sugar, one tablespoon of cinnamon, one nutmeg, one-half teaspoon of soda, one pint bowl of stoned raisins; mix by hand; put the dough in a large bowl; first work in the butter well, then the sugar and spice, next the yolks, then the whites of the eggs, then the soda, first dissolved in a little warm water; lastly, the raisins. Bake about as long as you would bread. This quantity makes two loaves. Let it stand to rise after putting into the pans.

Bread Cake

Mrs. W. H. Ovington.

Three teacups of light dough, three-fourths cup butter, two cups sugar, three eggs, small teaspoon soda dissolved in a little warm water, nutmeg or cinnamon for spice, a coffeecup of raisins or currants : mix all well together and let it raise before setting it in the oven.