FRUIT CAKE, No. 2. 2 cups sugar, i cup molasses, lyi, cup butter, yz cup sweet milk, 6 cups flour, 8 eggs, ij^ teaspoonfuls soda, 2 lbs. raisins, 1 lb. cur- rants, ^2 lb. citron, i teaspoonful each of cloves, nutmeg, cassia, }i lb. each of walnuts, dates and figs chopped fine, i cup straw- berry preserves. Bake 3 hours. Sadis S. Keene. FRUIT CAKE, No. 3. 4 eggs, I % cups sugar, % cup molasses, i cup butter, i cup sour milk, 4 cups flour, i teaspoonful of all kinds of spices, i tea- spoon soda, J^ lb. raisins, i lb. currants, ^ lb. citron. Mrs. W. H. McCabe. 12 MACHIAS COOK BOOK. WHITE FRUIT CAKE. ^ cup of butter, 2 cups of sugar, i cup of sweet milk ,-3 cups of flour, whites of seven eggs, 2 even teaspoons of cream tartar, i even teaspoon of soda, i lb. each of figs, raisins and dates, j^ lb. of citron. Beat well before adding fruit. Bake two hours. Mrs. S. H. Lincoln. CHEAP FRUIT CAKE. 2 ^ggs, ^ cup sugar, ^ cup butter, ^ cup moli^ses, J^ cup milk, }i teaspoonful soda in molasses to foam, 2 cups flour, i cup chopped raisins, cloves and cassia. Mrs. L. M. Bailey. VARIETY CAKE, No. i. i}i cups of sugar, creamed with yi cup of butter, ^ cup sweet milk, 3 eggs, i teaspoonful cream tartar, ^ teaspoonful soda, 2 cups flour. Bake ^3 of this in two tins ; spice the rest, using about a teaspoonful of mixed spice ; add ^ cup chopped raisins, and little more flour, and bake in one tin. Put the three together with jelly. Miss McCabe. VARIETY CAKE, No. 2. ij4 cups sugar, }i cup butter, ^3 cup milk, 2 cups flour, 3 eggs, I teaspoonful cream tartar, J^ teaspoonful soda. To J^ of this add, }i cup chopped raisins, y^ teaspoonful cloves, cassia and nut- meg. Bake in 3 layers, one of brown and two of light. Place the brown in the middle with frosting between. Mrs. G. W. Hathaway, East Machias. LUNCHEON CAKE, No. i. 4 cups flour, I cup butter, 2 cups brown sugar, i J^ cups sour milk, 3 eggs, i lb. chopped raisins, 2 teaspoonfuls soda ; spice to taste. CAKE. IS LUNCHEON CAKE, No. 2. 3 ^ggs, 2 cups sugar, i cup butter, i}4 cups sour railk, 2 tea- spoonfuls soda, 4 cups of flour^ i teaspoonful all kinds of spice, i cup chopped raisins. Mrs. E. J. Vose. LUNCHEON CAKE, No. 3. I cup butter, i cup sour milk, 2 cups sugar, 3 eggs, 2 teaspoons soda, 4 cups flour, fruit and spice. Mrs. T. W. McCabe. SPICE CAKE TO KEEP. 4 eggs, 2 cups sugar, i cup molasses, jj4 cups butter, 5 cups flour, I cup new milk, i teaspoonful soda, i pound raisins, citron, currants and spice to taste. Mrs. Sarah Albee, COFFEE CAKE No. i. I cup molasses, 1 cup sugar, i cup butter, i cup strong coffee, 4 cups flour, 2 eggs, 2 cups chopped raisins, i j4 teaspoons soda, I nutmeg, i teaspoonful cinnamon, clove, and allspice. Mrs. H. H. Smith. COFFEE CAKE, No. 2. I cup cold coffee, i cup molasses, i cup sugar, i cup butter (scant), 3 cups flour, i egg, ^ lb. citron, }4 lb. raisins, i table- spoonful soda, spice. Mrs. G. W. Cates. DATE CAKE. ij4 cups sugar, ^3 cup butter, ^3 cup milk, 3 eggs, i lb. dates, chopped a little, i teaspoonful cream of tartar, J^ teaspoonful soda, 3 cups flour ; flavor with lemon extract. SPONGE CAKE, No. i. 4 ^ggs» I cup sugar, i teaspoonful cream of tartar, i cup flour, full, J^ teaspoonful soda in }i cup of cold water, lemon and salt. Mrs. E. J. Vose, 14 MACHIAS COOK BOOK. SPONGE CAKE, No. 2. 3 cggs» I cup sugar, 3 tablespoonfnls cold water, i teaspoonful lemon, i cup flour, i teaspoonful cream tartar, ^ teaspoonful soda, salt. Mrs. W. H. McCabe. HOT WATER SPONGE CAKE, Nr, 3. Beat 4 eggs very light, yolks and whites together, then beat in 2 cups of sugar, i cup sifted flour, a little at a time, then another cup of flour, with which 2 teaspoonfuls of baking powder have been mixed, lastly a tea cup of hot water, almost boiling, a little at a time. SPONGE CAKE, No. 4.

AI-modernized reading of the original text

FRUIT CAKE, No. 2. 2 cups sugar, i cup molasses, lyi, cup butter, yz cup sweet milk, 6 cups flour, 8 eggs, ij^ teaspoonfuls soda, 2 lbs. raisins, 1 lb. currants, ^2 lb. citron, i teaspoonful each of cloves, nutmeg, cassia, }i lb. each of walnuts, dates and figs chopped fine, i cup strawberry preserves. Bake 3 hours. Sadis S. Keene. FRUIT CAKE, No. 3. 4 eggs, I % cups sugar, % cup molasses, i cup butter, i cup sour milk, 4 cups flour, i teaspoonful of all kinds of spices, i teaspoon soda, J^ lb. raisins, i lb. currants, ^ lb. citron. Mrs. W. H. McCabe. WHITE FRUIT CAKE. ^ cup of butter, 2 cups of sugar, i cup of sweet milk ,-3 cups of flour, whites of seven eggs, 2 even teaspoons of cream tartar, i even teaspoon of soda, i lb. each of figs, raisins and dates, j^ lb. of citron. Beat well before adding fruit. Bake two hours. Mrs. S. H. Lincoln. CHEAP FRUIT CAKE. 2 eggs, ^ cup sugar, ^ cup butter, ^ cup molasses, J^ cup milk, }i teaspoonful soda in molasses to foam, 2 cups flour, i cup chopped raisins, cloves and cassia. Mrs. L. M. Bailey. VARIETY CAKE, No. i. i}i cups of sugar, creamed with yi cup of butter, ^ cup sweet milk, 3 eggs, i teaspoonful cream tartar, ^ teaspoonful soda, 2 cups flour. Bake ^3 of this in two tins ; spice the rest, using about a teaspoonful of mixed spice ; add ^ cup chopped raisins, and little more flour, and bake in one tin. Put the three together with jelly. Miss McCabe. VARIETY CAKE, No. 2. ij4 cups sugar, }i cup butter, ^3 cup milk, 2 cups flour, 3 eggs, I teaspoonful cream tartar, J^ teaspoonful soda. To J^ of this add, }i cup chopped raisins, y^ teaspoonful cloves, cassia and nutmeg. Bake in 3 layers, one of brown and two of light. Place the brown in the middle with frosting between. Mrs. G. W. Hathaway, East Machias. LUNCHEON CAKE, No. i. 4 cups flour, I cup butter, 2 cups brown sugar, i J^ cups sour milk, 3 eggs, i lb. chopped raisins, 2 teaspoonfuls soda ; spice to taste. CAKE. IS LUNCHEON CAKE, No. 2. 3 eggs, 2 cups sugar, i cup butter, i}4 cups sour milk, 2 teaspoonfuls soda, 4 cups of flour, i teaspoonful all kinds of spice, i cup chopped raisins. Mrs. E. J. Vose. LUNCHEON CAKE, No. 3. I cup butter, i cup sour milk, 2 cups sugar, 3 eggs, 2 teaspoons soda, 4 cups flour, fruit and spice. Mrs. T. W. McCabe. SPICE CAKE TO KEEP. 4 eggs, 2 cups sugar, i cup molasses, jj4 cups butter, 5 cups flour, I cup new milk, i teaspoonful soda, i pound raisins, citron, currants and spice to taste. Mrs. Sarah Albee, COFFEE CAKE No. i. I cup molasses, 1 cup sugar, i cup butter, i cup strong coffee, 4 cups flour, 2 eggs, 2 cups chopped raisins, i j4 teaspoons soda, I nutmeg, i teaspoonful cinnamon, clove, and allspice. Mrs. H. H. Smith. COFFEE CAKE, No. 2. I cup cold coffee, i cup molasses, i cup sugar, i cup butter (scant), 3 cups flour, i egg, ^ lb. citron, }4 lb. raisins, i tablespoonful soda, spice. Mrs. G. W. Cates. DATE CAKE. ij4 cups sugar, ^3 cup butter, ^3 cup milk, 3 eggs, i lb. dates, chopped a little, i teaspoonful cream of tartar, J^ teaspoonful soda, 3 cups flour ; flavor with lemon extract. 4 eggs, I cup sugar, i teaspoonful cream of tartar, i cup flour, full, J^ teaspoonful soda in }i cup of cold water, lemon and salt. Mrs. E. J. Vose, 3 eggs, I cup sugar, 3 tablespoonfuls cold water, i teaspoonful lemon, i cup flour, i teaspoonful cream tartar, ^ teaspoonful soda, salt. Mrs. W. H. McCabe. HOT WATER SPONGE CAKE, No. 3. Beat 4 eggs very light, yolks and whites together, then beat in 2 cups of sugar, i cup sifted flour, a little at a time, then another cup of flour, with which 2 teaspoonfuls of baking powder have been mixed, lastly a tea cup of hot water, almost boiling, a little at a time.

Machias Cook Book