eggs, and add the yolks after the butter and sugar are blended. Add the liquids — cider, jelly, sour cream, and molasses. Mix the salt, soda, and spices with one half the flour. Mix the other half of the flour with the fruit and nuts. Add the dry ingredients gradually to the liquid ingredients, then the floured fruit, and last the whites of the eggs. If the fruit is well covered with flour, it will be scattered through the cake, and will not settle to the bottom. Bake the cake in a tube pan in a slow oven (275° to 300°F.). A low fire allows the heat to penetrate the cake mixture slowly and does not dry it out or burn the crust. Do not forget to have a cup of water in the oven during the cooking process. There should be a well-greased paper around the sides of the pan because sometimes small particles of the fruit next to the sides of the pan stick and burn. Then the brown crust is broken and spoiled. If the recipe for, this fruit cake is doubled, it should be baked in two pans. It is better to bake fruit cakes in medium- sized loaves rather than in large loaves. FRUIT CAKE NO. II 1 pound butter. 1 pound flour. 1 pound sugar. 9 eggs 2 pounds seeded raisins. 1 pound currants. 1 pound citron. 1 pound almonds. 1 cup grape juice or cider. 4 teaspoons baking powder. 6 teaspoons cinnamon. 4 teaspoons cloves. 43^ teaspoons mace. teaspoons nutmeg. 83^ teaspoons allspice. 1 teaspoon salt. Prepare the fruit first. Chop the citron. Cut up the raisins and the nuts. Pick over the currants. Add enough of the flour to separate and coat the fruit. This will prevent it from sinking to the bottom of the pan in baking. Sift to- gether the remainder of the flour and other dry ingredients. Cream the butter. Add the sugar, then the egg yolks, and the dry ingredients, and grape juice or cider, alternately. Pour into greased tube pans lined with greased paper. Bake carefully in a very slow oven, since such fruit mixtures burn easily; or steam the fruit cake for 4 or 5 hours until it is cooked through, and then put it in a very slow oven to dry off. This will make about 8 pounds of fruit cake and should be baked in two or more loaves. 37 MINCEMEAT 2 pounds lean beef. 1 pound chopped suet. 4 pounds tart apples. 3 pounds sugar. 3 pounds currants. 2 pounds raisins. 1 nutmeg. 3^ teaspoon ground mace. 2 oranges. 2 lemons. Y2 pound citron. 1 tablespoon salt. Stew the beef in a very little water until tender. Cool the meat and chop. Add the beef suet, chopped fine, and the pared, cored, and chopped apples. Carefully pick over, wash, and dry the currants and raisins. To them add the sugar, spices, orange and lemon juice, the grated rind of the oranges and of one lemon, the chopped citron, and salt. Mix thoroughly. Pack in a stone jar and keep in a very cold place, just above freezing if possible. The mincemeat should be thoroughly stirred each time any is taken out and occasionally moistened with a little grape juice, orange juice, or left-over canned fruit juice. COFFEE CAKE 2 cups flour. }/2 cup cut citron or other candied 4 tablespoons butter. fruit. }/2 teaspoon salt.✪ Fruit Cake No. I 3^ cup raisins, chopped. 2 tablespoons sugar. }4. cup milk. 3 teaspoons baking powder.

AI-modernized reading of the original text

eggs, and add the yolks after the butter and sugar are blended. Add the liquids — cider, jelly, sour cream, and molasses. Mix the salt, soda, and spices with one half the flour. Mix the other half of the flour with the fruit and nuts. Add the dry ingredients gradually to the liquid ingredients, then the floured fruit, and last the whites of the eggs. If the fruit is well covered with flour, it will be scattered through the cake, and will not settle to the bottom. Bake the cake in a tube pan in a slow oven (275° to 300°F.). A low fire allows the heat to penetrate the cake mixture slowly and does not dry it out or burn the crust. Do not forget to have a cup of water in the oven during the cooking process. There should be a well-greased paper around the sides of the pan because sometimes small particles of the fruit next to the sides of the pan stick and burn. Then the brown crust is broken and spoiled. If the recipe for, this fruit cake is doubled, it should be baked in two pans. It is better to bake fruit cakes in mediumsized loaves rather than in large loaves. FRUIT CAKE NO. II 1 pound butter. 1 pound flour. 1 pound sugar. 9 eggs 2 pounds seeded raisins. 1 pound currants. 1 pound citron. 1 pound almonds. 1 cup grape juice or cider. 4 teaspoons baking powder. 6 teaspoons cinnamon. 4 teaspoons cloves. 4 teaspoons mace. teaspoons nutmeg. 83^ teaspoons allspice. 1 teaspoon salt. Prepare the fruit first. Chop the citron. Cut up the raisins and the nuts. Pick over the currants. Add enough of the flour to separate and coat the fruit. This will prevent it from sinking to the bottom of the pan in baking. Sift together the remainder of the flour and other dry ingredients. Cream the butter. Add the sugar, then the egg yolks, and the dry ingredients, and grape juice or cider, alternately. Pour into greased tube pans lined with greased paper. Bake carefully in a very slow oven, since such fruit mixtures burn easily; or steam the fruit cake for 4 or 5 hours until it is cooked through, and then put it in a very slow oven to dry off. This will make about 8 pounds of fruit cake and should be baked in two or more loaves. MINCEMEAT 2 pounds lean beef. 1 pound chopped suet. 4 pounds tart apples. 3 pounds sugar. 3 pounds currants. 2 pounds raisins. 1 nutmeg. 3^ teaspoon ground mace. 2 oranges. 2 lemons. Y2 pound citron. 1 tablespoon salt. Stew the beef in a very little water until tender. Cool the meat and chop. Add the beef suet, chopped fine, and the pared, cored, and chopped apples. Carefully pick over, wash, and dry the currants and raisins. To them add the sugar, spices, orange and lemon juice, the grated rind of the oranges and of one lemon, the chopped citron, and salt. Mix thoroughly. Pack in a stone jar and keep in a very cold place, just above freezing if possible. The mincemeat should be thoroughly stirred each time any is taken out and occasionally moistened with a little grape juice, orange juice, or left-over canned fruit juice. COFFEE CAKE 2 cups flour. }/2 cup cut citron or other candied 4 tablespoons butter. fruit. }/2 teaspoon salt. 3^ cup raisins, chopped. 2 tablespoons sugar. }4. cup milk. 3 teaspoons baking powder.

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