The Carbon County cook book

.| Fudge Cake. 1 cup sugar, 14 cup butter, 2 eggs, 14 cup milk, 2 Squares melted chocolate, 114 cups flour into which is sifted 216 teaspoons baking powder. Cream butter and sugar, add the beaten yolks, then milk and flour and baking powder. Beat well and add chocolate and stiff beaten whites. Bake in two layers or in shallow cake pan in moderate oven. When cool ice with the following: Fudge Frosting—2 cups sugar, 14 cup milk, 1 tablespoon butter, 1 teaspoon vanilla, 1 cup chopped nuts, 1 square chocolate. Put sugar, milk, butter and chocolate in a sauce pan and stir until it begins to boil. Boil 8 minutes without stirring. Remove from fire and beat to a creamy consistency. Add nuts and vanilla. Apply to cake. MRS. G. E. JORGENSEN. Wedding Fruit Cake. 1 cup butter, 1 cup sugar, 7 eggs, 1% cup molasses, 1 heaping teaspoon soda, 1/4 teaspoon cloves, 14 teaspoon allspice, 1 teaspoon cinamon, 1 package currants, 1 package raisins, 5c worth of lemon peel, Be worth of citron, 1 cup milk, ~ quart flour, 15c worth almonds. Cream yolks of eggs, sugar a butter ,add molasses and soda, milk, flour, fruit and spices. Beat all together, then lastly add beaten whites. Bake 114 hours. MRS. GLEN SIMMERMACHER. Fruit Cake. 9 eggs, 614 cups flour, 214 cups sugar, 1 pound butter, 2 pounds raisins, 2 pounds currants, 14 pound citron, 1 pound whole figs, 2 cups nuts, 1 cup whisky, 1 cup cherries, 1 cup dates, 1 candied lemon peel, 1 candied orange peel, 1 teaspoon soda (dissolved in hot water), 1 cup molasses, 2 tablespoons cinnamon spice, cloves and nutmeg. Mix butter and sugar, add 1 egg until all 9 are added, then molasses, soda, pound fruit, cup whisky and flour. Alternate fruit, flour, whiskey. When well mixed, bake in well greased milk pans for two hours. This amount will bake two large cakes or four small ones. Small cakes are baked one hour. MRS. R. W. CROCKETT. Taft Fruit Cake (White Fruit Cake). 114 cups sugar, 14 cup butter, 214 cups flour, whites of 7 eggs, 1 cup sour milk, 2 teaspoons baking powder, 2 teaspoons vanilla, 1 cup candied cherries (quartered), 1 cup candied pineapple (diced), 14 cup ground citron, 1 cup blanched almonds, 14 cup white raisins. Bake in moderate oven 114 hours. Decorate icing with cherries and nuts. MRS. R. W. CROCKETT. Fruit Cake. 3 cups sugar, 114 cups butter, 14 cup sour cream, 6 eggs, 2 teaspoons soda, 1 pound currants, 114 pounds raisins, 1/4, pound citron, 1 nutmeg, teaspoon each of cloves, allspice and cinnamon. Use flour enough to make a rather stiff batter and add a little wine. Bake two hours in slow oven. ge MRS. JOSEPH BARACKLO, Helper. Finlay Fruit Cake. 3 eggs, 14 cup butter, Vy cup sour milk, Fe, cup brown sugar, 2 cups sifted flour, 1 pound raisins, 1 pound currants, citron, 2 small teaspoons soda, 1 teaspoon cinnamon, 14 teaspoon allspice, 14, teaspoon cloves, VA teaspoon nutmeg. Bake one hour. Make two small loaves. MRS. DICKINSON. Raisin Filled Cookies. 1 cup shortening, 2 eggs, 14, teaspoon soda, 14 teaspoon salt, 2 cups sugar, 2 level teaspoons baking powder, 1 cup milk, 1 teaspoon vanilla, flour enough to make stiff enough to roll. Cream shortening, add sugar and beaten eggs, milk, flour, baking powder and soda (dissolved in a little warm water). Roll thin, cut and bake. Filling—1 package raisins, 114 cups sugar, two-thirds cup water. Put sugar on raisins, add water and cook for 5 minutes, stirring constantly. Figs may be used instead or with the raisins, put hetween cookies. ANNA S. MATHIS. + oa eed se Ce ae