My mother's cook book

Seed and pick the stems from the raisins, after which chop them roughly. Wash and dry the currants and put them together with the chopped raisins in a mixing bowl. Rub together the butter and flour, and stir this in with the fruit, after which cut the citron into thin slices, and mix these in also, adding at the same time the sugar. Break the eggs into a separate bowl, and beat them until very light, add to them the milk and pour this liquid over the fruit mixture, stirring all well together. Put the cake mixture into a greased bread pan, and bake in a slow oven for two hours. Note. — Spices may be used in fruit cake if desired, also a wine- , glassful of brandy, and it will always be profitable if convenient, to double or even treble the quantities here given for this cake, as the larger the bulk of fruit.'the more delicious the cake, and also the longer fruit cake is kept the better it becomes. Sheep's Trotters.— Six sheep feet, two tablespoonfuls of cream, one tablespoonful of chopped parsley, yolks of two eggs, one-half teaspoonful of pepper, one teaspoonful of salt, one saltspoonful of grated nutmeg, one dessert spoonful of sherry. When the feet have been scalded and scraped, put them into a saucepan, cover them with cold water and place the saucepan over the fire. When this water boils, drain it off, and cover them again with water that is boiling, allow them to simmer very slowly in this until the meat will separate from the bone. Take the feet from the saucepan, remove the bones, and cut the meat into small pieces. Put these pieces of meat into a fresh saucepan, and pour over them a pint and a. half of the liquor in which the feet were boiled. Place this saucepan over the fire and as the liquor boils up, skim it carefully. Add to the trotters the sherry, pepper SHEEP-HEAD PIE. 205 and salt, and let all simmer slowly together for twenty minutes. Beat in a bowl the yolks of eggs, add to them the chopped parsley and nutmeg, and taking the saucepan from the fire, let its contents cool a little, and add thereto the egg mixture from the bowl. Stir all well together, adding at the last moment the cream, and serve at once. Calf's Liver.— One and one-half pounds of calf's liver, one-quarter pound of bacon, one teaspoonful of mixed herbs, one teaspoonful of salt, one-half teaspoonful of pepper, yolks of two eggs, one teacupful of cream. Place the liver in a saucepan over the fire, and covering it with cold water, let it boil therein for three-quarters of an hour. * Take it from the water, allow it to become perfectly cool, and then grate it fine upon a carrot grater. Put the grated liver into a bowl, and chopping the bacon very fine, mix it therewith. Add to this mixture the herbs, pepper and salt, beat well together the yolks of eggs and the cream, and mix these in also. Put all into a saucepan, ajid placing this over a very slow fire, stir the preparation until very hot, not at any time allowing it to boil. Serve upon a hot dish. Sheep-head Pie. — One sheep's-head, one-half pound of bacon, one teaspoonful of pepper, one dessert spoonful of salt, two hard boiled eggs. When the sheep's head is cleaned, put it iiito a saucepan over the fire, and covering it with . cold water bring . it quickly to the boiling point, and when boiling, skim the surface very carefully. Draw the saucepan to one side of the fire and let its contents simmer, very slowly until the meat will separate from the bones of the head.