Capital city recipes

| Bake in layers; make an icing of 4 cupfuls of sugar and 2 upfuls of boiling water; boil until very ropy and almost candy; eat the 4 whites of eggs and pour the boiling candy over it, eating all thetime. Flavor with lemon, and when cool enough pread. Mrs. T. K. BRUNER. 36 MOLASSES POUND CAKE. Flour, Eggs, Molasses, Brown Sugar, Butter, > Milk, Soda, ; Ginger, : Grated Rind of 1 Lemon. Beat the eggs separately ; CAKES. 4 cupfuls. I cupful. I cupful. 2 cupfuls. 1 cupful. 1 teaspoonful. 1 tablespoonful. | put the butter, molasses and sugai in a bowl and warm slightly. Dissolve the soda in milk. Mrs. W. H. Crow. | PERFECTION CAKE. Eggs (whites), Butter, é Sugar, Flour, ‘ Corn Starch, Sweet Milk, Baking Powder, . Dissolve the corn starch in one-half of the milk. Flavor wit lemon or pine-apple. Mrs. JAMES WILLIAMSON (Graham). NEW ORLEANS FRUIT CAKE. Flour, Sugar, Butters Eggs, Raisins, Currants, : Almonds, } ‘ Chocolate (grated) Molasses, : : Cinnamon, Mace, Brandy, Wine, Cream, . ; Soda (dissolved in Cream), ; 12 1 cupful. 3 cupfuls. 3% cupfuls. 1 small cupful. I cupful. 2 heaping teaspoonfuls, I pound. I pound. I pound. 12 4 pounds. 3 pounds, 1% pounds. I cupful. 24 cupful. I tablespoonful. - 1 tablespoonful. | I wine-glassful. | I wine-glassful. | I cupful. | I teaspoonful. | Put the chocolate in the molasses and stir in after adding th eggs to the creamed butter and sugar; add the cream and soda last. Bake in a loaf. Mrs. STRUDWICK (Hillsboro). — A. CAKES. 37 WHITE FRUIT CAKE. Butter, . : : : : : I pound. Flour, . ; . i é ; I pound. Sugar, . ; t : : I pound. Eggs, . : 5 ” : anh; Citron, . A ‘ : , : I pound. Cocoanut, ; P ‘ : . i Almonds (in the shells), ! ; I pound. Brandy, : : , 1 wine-glassful. Sherry, ‘ . , : I wine-glassful. Mace and Cinnamon (mixed), . 1 teaspoonful. ‘Cut citron fine, grate cocoanut, blanch almonds and pound -chop. Mix and bake as a pound cake. MpRs. R. T. GRAY. ee FRUIT CAKE, Sugar, : : ‘ : , I pound. Butter, : ; : : : I pound. Flour, . : ; : ; 1% pounds. Eggs, - : 10 Nutmeg, . : : : : 2 Cloves, : : : : 1 tablespoonful. Cinnamon, . ; : : , 1 tablespoonful. Allspice,. 5 : : 1 tablespoonful. Soda, 1 teaspoonful. Brandy, 1 cupful. Molasses, t cupful. Citron, I pound. Rasins, 3 pounds. Currants, 3, pounds. The most important thing is the baking. Bake with a very ‘ow fire and do not remove from the stove until the cake leaves e sides of the pan. Mix as for a plain cake, and add fruit t, well floured. Mrs. B. R. LACyY. CITRON CAKE. Sugar, : : : : : I pound. Butter, ; : ; : I pound. Flour, : : - : I pound. Eggs, : ‘ : ; : 15 Grated Cocoanut, : } ; 2 pounds, Citron, : ; : : 2 pounds. Almonds, : : : é ; 2 pounds. Pounded Mace, . ; : : 1 teaspoonful. Brandy, : ’ d ; 1 gill. 38 CAKES. Sift and dry the flour, pound and sift the sugar, wash the but- ter and cream it well, add the sugar gradually and beat the mixture until very light. Beat the eggs separately, the yolks very light, and the whites to a stiff froth. Have ready two. pounds of freshly grated cocoanut, two pounds of almonds blanched and pounded to a paste with rose water, two pounds of citron—one pound cut up fine, one pound sliced thin.