½ cup butter

¾ cup seeded raisins

1 cup crushed maple sugar ¼ cup molasses ¾ cup boiling water ½ teaspoon salt

1 teaspoon cinnamon Dash of nutmeg

2 cups barley flour

1 level teaspoon soda

Pour the boiling water on the raisins, sugar, butter, molasses, spices and salt, and boil slowly about three minutes after it begins boiling. Then add the flour sifted; then the soda dissolved in a tablespoonful of warm water.

Bake in two layers, about forty minutes in a moderate oven.

This cake should be baked the day before wanted, as it is much softer the day after baking, if put away in a tin cake box. Ice when it is to be used.

Liberty Cake.

Tutti-Frutti Filling

1/4 cup seeded raisins

1/4 cup chopped figs

1/4 cup chopped dates

1/4 cup Maraschino cherries

1/2 cup maple sugar 1/2 cup water or 1/2 cup maple syrup

1 tablespoon rum

Put the raisins and figs in a colander, to steam about one-half hour. Add the dates at the end of fifteen minutes.

Remove from fire, add the cherries, and chop all.

Spread thickly over top of each layer, and serve singly, not in layers.