UNCOOKED FRUIT CAKE. One and one-half pounds seeded raisins^ one- half pound currants, three-fourths pound dates, one-half pound figs, one-half pound candied cherries, one-half pound crystallized pineapple, one-fourth pound citron, three-fourths pound shelled pecans, two cups oatmeal, one and one-half cups shredded Avheat biscuit, one cup grape juice, one cup blackberry juice, three- fourths cup strained honey, four teaspoonfuls olive oil, spices to llavor Avell. Combine the fruit juices and drop into them a few pieces of cinnanioii bark, a few whole cloves, allspice and about one-eighth teasj^oonful nutmeg. Place the mixture over a slow fire and allow it to simmer until it is well flavored with the spices. Do not let it boil rajDidly at all, and when well flavored, remove it from the fire and strain through cheesecloth. Run the oatmeal and the wheat biscuit through a meat chopper before measuring. Re-heat the fruit juice to the boiling point and pour it over the cereals ; then cover it closely and set away overnight. Prepare nuts and fruits as for usual fruit cake. Currants must be washed thor- oughly and dry overnight. The nuts are best broken in small pieces, the raisins, dates, figs, pineapple and citron cut into bits and the cherries left whole. When ready to mix, measure the honey and olive oil and stir them into the cereals and fruit juice. Combine the nuts and fruits and work them into this, using the hands. The mixing must be done in a large pan so as to blend everything thor- oughly. Line a pan with white paper brushed over with olive oil. Pack the mixture in this, a little at the time, pressing it doAvn until it is perfectly solid. Decorate the top with nuts and cherries and cover it with a paper brushed with oil. Put the cake in a covered bread tin and set it in a cool place for at least six weeks. Several days before cutting it, wrap it in a cloth wet with grape juice. If the recipe is carefully followed and the measuring and the mixing are exact, the housoAvife need never fear a failure in making this cake, and it Avill prove a delightful surprise to both family and guests. — Mrs. Arthur Cole. KENTUCKY BLUE-GRASS QAKE. Cream Avell two cups butter with three cups sugar, add one cup milk mixed smooth AA'ith tAvo cups corn starch. Sift one teaspoonful Royal Baking Powder✪ Pound Cake and two teaspoonfuls cream of tartar with six cups flour and add alternately Avith the beaten Avhites of fourteen eggs. Turn into a buttered and papered oval cake tin and bake. When done cool thoroughly, then split througli the middle lengthAvise Avith a sharp knife and spread like layer cake Avith boiled icing betAveen and on top and sides. Decorate Avith raisins, nuts and figs. — Mrs. Arthur Cole. BOILED ICING. Make a syrup of one and one-half cups sugar and one- half cup Avater. Beat the Avhites of tAvo small eggs until frothy, add one-fourth teaspoonful cream of tartar and beat until stiff. When syrup has reached the honey stage, dropping thick from the spoon, add five teaspoonfuls to the egg, beating it in Avell; then boil the rest of the syrup until it threads AAdien dropped from the spoon. Pour sloAvly onto the egg, beating AA^ell. Beat until cool enough to spread on cake. This process prevents the frosting hardening too rapidly. — Mrs. Arthur Cole.

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UNCOOKED FRUIT CAKE. One and one-half pounds seeded raisins^ one- half pound currants, three-fourths pound dates, one-half pound figs, one-half pound candied cherries, one-half pound crystallized pineapple, one-fourth pound citron, three-fourths pound shelled pecans, two cups oatmeal, one and one-half cups shredded Avheat biscuit, one cup grape juice, one cup blackberry juice, three- fourths cup strained honey, four teaspoonfuls olive oil, spices to llavor Avell. Combine the fruit juices and drop into them a few pieces of cinnanioii bark, a few whole cloves, allspice and about one-eighth teasj^oonful nutmeg. Place the mixture over a slow fire and allow it to simmer until it is well flavored with the spices. Do not let it boil rajDidly at all, and when well flavored, remove it from the fire and strain through cheesecloth. Run the oatmeal and the wheat biscuit through a meat chopper before measuring. Re-heat the fruit juice to the boiling point and pour it over the cereals ; then cover it closely and set away overnight. Prepare nuts and fruits as for usual fruit cake. Currants must be washed thor- oughly and dry overnight. The nuts are best broken in small pieces, the raisins, dates, figs, pineapple and citron cut into bits and the cherries left whole. When ready to mix, measure the honey and olive oil and stir them into the cereals and fruit juice. Combine the nuts and fruits and work them into this, using the hands. The mixing must be done in a large pan so as to blend everything thor- oughly. Line a pan with white paper brushed over with olive oil. Pack the mixture in this, a little at the time, pressing it doAvn until it is perfectly solid. Decorate the top with nuts and cherries and cover it with a paper brushed with oil. Put the cake in a covered bread tin and set it in a cool place for at least six weeks. Several days before cutting it, wrap it in a cloth wet with grape juice. If the recipe is carefully followed and the measuring and the mixing are exact, the housoAvife need never fear a failure in making this cake, and it Avill prove a delightful surprise to both family and guests. — Mrs. Arthur Cole. KENTUCKY BLUE-GRASS QAKE. Cream Avell two cups butter with three cups sugar, add one cup milk mixed smooth AA'ith tAvo cups corn starch. Sift one teaspoonful Royal Baking Powder and two teaspoonfuls cream of tartar with six cups flour and add alternately Avith the beaten Avhites of fourteen eggs. Turn into a buttered and papered oval cake tin and bake. When done cool thoroughly, then split througli the middle lengthAvise Avith a sharp knife and spread like layer cake Avith boiled icing betAveen and on top and sides. Decorate Avith raisins, nuts and figs. — Mrs. Arthur Cole. BOILED ICING. Make a syrup of one and one-half cups sugar and one- half cup Avater. Beat the Avhites of tAvo small eggs until frothy, add one-fourth teaspoonful cream of tartar and beat until stiff. When syrup has reached the honey stage, dropping thick from the spoon, add five teaspoonfuls to the egg, beating it in Avell; then boil the rest of the syrup until it threads AAdien dropped from the spoon. Pour sloAvly onto the egg, beating AA^ell. Beat until cool enough to spread on cake. This process prevents the frosting hardening too rapidly. — Mrs. Arthur Cole.

Durham cook book ...