The Gertrude Bobbitt Circle cook book

after each addition. Combine almonds, fruits and cocoanut with one-third of sifted dry ingredients. Add remaining sifted dry ingredients with the pineapple juice to egg mixture. Add floured fruits and nuts and blend thoroughly. Bake in oven 275 degrees 4 hours. Mrs. Lester Slate WHITE FRUIT CAKE NO. 3 y2 lb. butter 1 cup raisins 1 lb. sugar 3 cups cocoanut 1 lb. flour 1 cup almonds 7 eggs 1 small can white cherries cut 2 teaspoons baking powder in halves 1 cup sliced, citron Cook in tube pan at 350 degrees F. Mrs. Jim Davis (Deceased) Submitted by Mrs. W. M. Eagle 3 grat ed fresh cocoanuts y2 lb. candied pineapple Vo, lb. candied cherries V?, lb. candied citron V? lb. light figs WHITE FRUIT CAKE NO. 4 % cup butter 2 cups sugar 6 eggs 4 cups flour Vk lb. nuts 1 cup orange juice 1 teaspoon nutmeg Cream butter and sugar until light and fluffy. Add 1 egg at a time and beat after each addition. Add juice. Sift flour with 4 teaspoons baking powder, V2 teaspoon soda. (Use 1 cup of the flour to flour fruit and nuts with.) Add cocoanut a little at a time with the eggs, butter, sugar and juice. Then add your flour, and fruit that has been floured. Bake in loaf or round pan in oven 250 F. until well done. This cake will keep over a month, but not • indefinitely because of the cocoanut. Mrs. M. T. Owen JAPANESE FRUIT CAKE 1 cup butter 1 cup pecans and English wal- 2 cups sugar nuts 3 cups flour 4 teaspoons baking powder 1 cup milk 2 teaspoons cinnamon 6 eggs 1 teaspoon cloves 1 box raisins 1 teaspoon nutmeg 1 cup cocoanut FILLING FOR JAPANESE FRUIT CAKE 2 cups sugar 2 orange juice 1 cup boiling water 2 cups cocoanut 2 lemon juice 4 tablespoons flour Cook all together except cocoanut until thick as honey. Add cocoanut and cook two minutes and spread. Mrs. J. E. Yountz FRUIT CAKE 1 lb. butter 1 lb. citron 10 eggs Yz lb. candied cherries 1 lb. dates 1 tsp. cinnamon, 1 tsp. lemon ex- 1 apple chopped fine tract, 1 tsp. nutmeg, 1 tsp. ½ lb. brazil nuts (in shell) cloves. 1 quart of pecans (in shell) 1 lb. sugar, 1 lb. flour 10c worth of orange peel 2 lbs. seeded raisins (moist kind) 10c worth of lemon peel 1 can pineapple "(broken slices) 1 lb. of walnut meats drain off juice and use only 1 quart of fig preserves (pear chopped fruit) preserves may be used — drain off juice and cut up fruit in small pieces) — Method — Cream butter and sugar adding one egg at a time. In a large pan mix well all floured fruit and nuts. Be sure not to use more than the one pound of flour in flouring the fruits and nuts. When fruits and nuts are mixed add gradually to batter. Now add seasoning. Place in pan with buttered paper in the bottom and pack well. — Decoration — Take 10c worth of crystalized pineapple (two slices) and cut into two parts. These slices can be placed on top of your cake to suit any plan. Now place nuts and cherries in any design you may like. Miss Helen Mullis FRUIT CAKE 2 cups shortening Few grains salt 2 cups light brown sugar 2 tablespoons fruit juice 7 eggs 2 tablespoons milk 2 packages figs 2 lbs. currants 4 cups flour 1 lb. nut meats Cherries 2 lbs. raisins seeded and chopped 2 teaspoons cinnamon V2 lb. date meats chopped