The new Kentucky home cook book

BLACK CAKE. Take two pounds of currants, two pounds of seeded raisins, one pound of citron, one pound of butter, one pound of flour after it is browned, one pound of white sugar, one nutmeg, twelve eggs beaten separately, one table-spoonful of cinnamon, one table-spoonful of allspice, one table-spoonful of cloves, one table-spoonful of mace, one cupful of brandy, one-third of a tea-spoonful of soda stirred into a pint of wTarm molasses. Add the juice of an orange and a little of the peel chopped fine. Cream the butter and sugar together, then add the yelks, molasses, and flour. Stir the whites lightly through, then the fruit, spices, and brandy. Bake in a slow oven for four hours. Leave in the cake-pan until cold. Mrs. Annie Lee. SLACK CAKE. Take one pound of browned flour, two pounds of seeded raisins, two pounds of currants, three-fourths pound of butter, one pound of rolled almonds, one-half pound of citron cut fine, one-half pound of figs cut into small pieces, onehalf pound of candied orange peel, one pound of white sugar, one cupful of molasses, one tea-spoonful of soda, stirred into a little buttermilk, nine eggs beaten separately, three table-spoonfuls of ginger, one nutmeg, one table-spoonful of cinnamon, one table-spoonful of mace, one table-spoonful of cloves, a wine-glassful of whisky. Mix, and bake the same as the above. Mrs. Mary Lane. FRUIT CAKE. Take four pounds of seeded raisins, two and one-half pounds of picked and washed currants, one-half pound of citron cut into thin, short strips, one and one-half pound of white sugar, one and one-half pound of washed butter, one and one-half pound of sifted browned flour, eighteen eggs, one nutmeg grated, one-half tea-spoonful of ground cinna- [illustration: page 266] inon, one-half tea-spoonful of allspice, one wine-glassful of "whisky, one wine-glassful of wine, one-half tea-spoonful of cloves, three table-spoonfuls of molasses. Directions for mixing: Cream the butter; beat the yelks in a large bowl, then add the sugar well beaten, whites, flour, butter, spices, molasses, and fruit. Have the fruit well floured — this flour not included in the quantity given. When adding fruit, put in one handful of raisins, then currants, citron, and other fruit, until all are used. Add wine and whisky last. Dimensions of pan for the cake: Five inches deep, thirty inches in circumference at the bottom, and thirty-seven inches in circumference at the top. This is a beautifully shaped and delicious cake. Mrs. Robertson. CONFECTIONER'S FRUIT CAKE. Take ten pounds of butter, ten pounds of white sugar creamed together, add eighty eggs, ten pounds of sifted flour, twenty pounds of currants, twenty pounds of raisins, two pounds of citron, one pound of candied orange peel, three ounces of allspice, two ounces of ginger, three ounces of ground cloves, one ounce of cinnamon, one nutmeg, one pint of molasses with one-half tea-spoonful of soda stirred in. Mix the same as the Black Cake. Always paper the molds on the side and bottom. F. H. Traxel. RAISIN CAKE. Take one pound of flour, one pound of powdered sugar, three-fourths pound of butter, whites of fifteen eggs, one teaspoonful of baking-powder sifted with the flour. Prepare one pound of seeded raisins, cut them fine, then sift with flour before mixing with the batter. Mrs. J. W. Power. FRUIT CAKE.