The Monmouth Baptist ladies' cook book

Four pounds seeded raisins chopped, two pounds currants, one pound each of citron and figs cut fine, one pound brown sugar, one pound flour, one pound butter, one dozen eggs, one tablespoon allspice, two tablespoons cloves, two tablespoons cinnamon, one nutmeg, one cup molasses, one teaspoon of soda dissolved in a gill of hot water. Cream butter and sugar. Mix flour and spices, then beat all together, adding fruit last well floured. This will make two loaves. Bake in moderate oven three hours, frosting when cold. Miss Emma Ivey. Recipe used in my mothers family over one hundred years. One dozen eggs, one pound butter, one pound sugar, two pounds flour, one pint sorghum, onehalf cup sweet milk, one wine-glass fruit juice, two heaping teaspoons soda, one pint stewed dried peaches, one teacup hickory nut meats, one pound each of raisins and currants, one-half pound of citron, one tablespoon each of cinnamon and cloves. This makes two large loaves. Bake two hours in slow oven. Mrs. Russell Graham. One cup butter, one cup brown sugar, one cup molasses, three cups flour, four eggs, one and one-half teaspoons cream tartar, one teaspoon soda dissolved in hot water, two and one-half pounds raisins, one-half pound citron, one nutmeg and other spices as suits the taste. EASILY MADE FRUIT CAKE. Mrs. J. E. Alexander. Two cups sugar, three-fourths cup butter, three cups flour, one cup sour milk, one teaspoon soda, five eggs, yolks beaten with butter and sugar, whites added last with flour, one pint seeded raisins, one pint cleaned currants, one-fourth pound citron, roll fruit in a little flour, small tablespoon cinnamon, allspice, cloves and nutmeg. Bake two hours in slow oven, cover top with paper while baking. WHITE FRUIT CAKE. Mrs. E. A. Rankin. Two cups white sugar, one and one -half cups butter, three cups flour and one cup with fruit, one cup sweet milk, whites of seven eggs beaten to a stiff froth, three teaspoons of baking powder, sifted with flour, two teaspoons each of cinnamon and cloves, two pounds each of raisins, currants and dates, one pound each of citron, figs and sliced almonds. Bake from three to four hours in a moderate oven. SCRIPTURE CAKE. One cup of (Judges 5:25) butter, three and onehalf cups (Kings 4:22) flour, two cup's of (Jer. 6: 20) sugar, two cups (I Sam. 30:12) raisins, two cups (I Sam. 30:12) figs, one cup (Gen. 24:17) water, one cup (Gen. 43:11) almonds, six of (Isa. 10:14) eggs, one tablespoon (Ex. 16:31) honey, pinch of (Lev. 2: 13) salt, to taste (I Kings 10:10) spices, two teaspoons (I Cor. 5:6)) leaven, or baking powder. Follow Solomon's advice for making good boys, (Prov. 23:14). GINGER CAKE. One cup molasses, one teaspoon ginger, one-half cup water, one teaspoon soda, one-half cup butter, one egg, two and one-half cups flour, one cup raisins, salt flavor. Beat soda in molasses, then butter, the beaten egg, one cup flour, water, then second cup flour. Miss Alta Claycomb. One cup molasses, one cup sugar, one-half cup butter, one cup milk, three eggs, two teaspoons soda, two teaspoons ginger, two teaspoons spices, four cups of flour. Miss Alice Duer, Chicago. One cup sugar, one cup New Orleans molasses, one cup sour cream, one cup butter, four cups flour.