San Rafael cook book, 1906

1 lb. Zante currants washed and dried in oven and floured, 1 lb. seedless raisins chopped and floured, % cup of butter, 2 cups sugar, % teaspoon mace, 3 tablespoons cinnamon, 1 teaspoon grated nutmeg, 1 table spoon ground cloves, ¾ cup of ground chocolate, 3 eggs, 2 teaspoons Royal Baking Powder, 3 cups flour sifted. Cream the butter and sugar thoroughly. Add the spice and chocolate, then the eggs beaten separately and sifted flour with the baking powder. Lastly the floured and chopped raisins and currants. EGOLESS FRUIT CAKE— Mrs. Chas. Simes. 1 cup sour milk, 1 cup sugar, % cup butter, 1 teaspoon soda, 3 tablespoons mixed spices, cinnamon and nutmeg, 1 cup chopped raisins, 1 cup currants, 2 cups flour, % cup chopped walnuts and figs improves. It. BREAD CAKE — Mrs. Geo. Foster. i ^ » 3 cups light dough, 3 cups brown sugar, 1 cup butter, 3 eggs, 1 teaspoon cinnamon and 1 of cloves, 1 teaspoon soda dissolved in 2 tablespoons strong cold coffee, % cup currants, % cup raisins and a little citron if liked. Add fruit last dredged with 2 tablespoons flour. Bake as soon as mixed In a slow oven. CHRISTMAS CAKE— Mrs. Fronmuller. 1 qt. well risen dough, 1 cup butter, 1½ cups brown sugar, 4 eggs, 2- cups seedless raisins, 1 cup currants, 1 cup candied peel, shredded, 2 teaspoons mixed spices, grated rind of 2 lemons, 1 cup flour. Worlt butter into dough, add eggs well beaten and other ingredients. Beart 15 minutes, pour into buttered pans, cover and let rise in warm place until light, about % hour. Bake in moderate oven. RAISIN CAKE (Simple but Good)— Mrs. Geo. Rodcfen. Cream 2 cups brown sugar with % cup of butter, yolks of 3 eggs beaten thoroughly, 1 cup luke warm milk, added gradually, 2½ cups flour, 1 teaspoon baking powder, 1 cup chopped walnuts, 1 small cup chopped raisins, % cup currants, pinch of salt, cinnamon, cloves and* nutmeg to taste, 1 tablespoon sherry. Stir well, add 3 well beaten whites and bake in moderate oven. MOUNT VERNON CAKE— Mrs. Fronmuller. A recipe in use In George Washington's family. 1½ lbs brown sugar. 1½ lbs. flour, 6 eggs, 1 pint sour cream, 1 teaspoon soda in the cream, grated rind of 2 lemons, juice of 1 lemon, 1 nutmeg, 1 lb of raisins, 1 lb of currants, % lb of citron. Bake in a moderate oven. Very good. CRACKER CAKE — Mrs. Thos. S. Bonneau. % cup butter, 6 eggs, 1 cup sugar, 1 cup rolled crackers, 1 cup grated chocolate, 1 cup chopped nuts-walnuts and almonds, 1 teaspoon baking powder, % teaspoon each lemon and vanilla, Yz teaspoon each cinnamon and nutmeg. Mix in the usual manner. Use large cup for measur-^ ing. CRACKER CAKE— Mrs. Grandjean. 1 cup chopped nuts, 1 cup raisins and citron (together), 1 cup chocolate, V2 cup butter, 1 cup rolled crackers, 2 eggs, 1% cups sugar; -fi tablespoons milk, 1 teaspoon baking powder, mix with a little flour: CIDER CAKE— Mrs. Daniel Bradford. 6 cups of flour, 4 cups of sugar, 2 cups of butter, 2 cups of cider, 5 eggs, 2 teaspoons of soda in the cider, 2 nutmegs, 2 large spoons of cinnamon, same of cloves; cider added last. MRS. RADER'S POTATO CAKE— Mrs. Anna McMahon, S. F. 1 cup butter, 2 cups sugar, 2 cups flour, % cup milk, % cup chocolate, good measure, 1 cup chopped walnuts, 4 eggs, 1 cup mashed potatoes, 2 teaspoons baking powder, 1 teaspoon each of cloves, cinnamon -and nutmeg. Bake slowly. Delicious. ANGEL CAKE— Mrs. W. G. Corbaley.