The new Annie Dennis cook book

Flavor as liked. Bake in a quick oven. Delightful Sponge Cake 1 pint sugar 7 eggs 1 pint flour Vanilla or lemon flavoring V2 tumblerful warm water Pour the water on the sugar and set it on the stove to cook till it is clear ; then pour while very hot, in a small stream into the well beaten yolks; when well stirred and very light, add the whites, beaten to a stiff froth. Add flavoring, and last, the flour sifted in very lightly. Bake in a flat stovepan in a very quick oven. FRUIT CAKE Little White Fruit Cake Follow exactly the recipe for fig eclairs, substituting for the fig the following preparations: For twenty- four cakes: Chip fine enough citron to make two tablespoonfuls, grate half a small cocoanut, cut into small dice four slices of pineapple, peel and seed and slice a quarter of a pound of Tokay or Malaga grapes, blanch and chip fine one-quarter pound of Jordan almonds. Mix these together and fill closely the cavities in the cakes, smoothing the tops with a knife. Ice as directed for fig eclairs. A Cheap Fruit Cake 1 lb sugar Vz lb citron 1 lb flour 4 eggs % lb butter 1 level teaspoonful cloves l^/^ lb raisins 1 level teaspoonful allspice 1 teacupful buttermilk 1 small nutmeg 1 teaspoonful soda Dissolve the soda in a little milk and add last. THE NEW ANNIE DENNIS COOK BOOK 24? Fruit Cake lb sugar 1 teaspoonful mace lb flour 2 teaspoonfuls cinnamon lb butter 3 lb raisins (seeded and eggs chopped) cupful sweet milk 1 lb citron (chopped) teaspoonful baking 4V2 lb almonds, dates and powder dried figs, cut fine teaspoonfuls allspice 1 cupful brandy or whiskey teaspoonful < cloves 1 bottle champagne Beat the yolks of the eggs with a half cupful of sugar; cream the butter with the other half of the sugar, and then mix them; add flour and sweet milk with baking powder stirred into it; then the whites well beaten; one cup of syrup. Add the spices. Add the fruits and nuts. After these are put in the batter, add one cupful of good brandy or good whiskey. When done, pour over it a bottle of champagne. My Premium Fruit Cake eggs pound Brazil nuts iy2 pounds butter heaping teaspoonful 11/2 pounds flour cloves 11/2 pounds sugar heaping teaspoonful all- teacupful syrup spice teacupful wine heaping teaspoonful cinnamon level teaspoonful soda namon pounds raisins pound flour (to flour pounds currants fruit) 11/2 pounds citron nutmeg (grated) 1 pound [ English walnuts Break the eggs separately ; beat the yolks with half the sugar, cream the butter with the other half; then mix these; add half the flour, then the whites of the eggs, beaten to a stiff froth; then the other half of flour; then the syrup with the soda well beaten in it. Now add the ground spices. Chip fine half the citron, three pounds of raisins, and the nuts. Now mix with these the currants and the pound of whole raisins; place in a large tray, and sift over them the half pound of flour; be careful to rub this flour well on the fruit. Stir the fruit quickly into the batter; put into the