The new practical housekeeping

Hub Fruit Cake. — Cream a half pound each butter and sugar, add a half teaspoon each of cinnamon and nutmeg, next add one gill double cream, two ounces flour. Mix till smooth, add four eggs beaten together, four ounces of flour, half pound each currants and raisins (the latter seeded and choppea) a quarter pound sliced citron, and two ounced chopped candied orange peel. Pour into prepared pan or mold and bake in a moderate oven. Pepper Fruit Cake. — ^Yolks seven egge, two cups brown sugar, one cup each molasses, butter and sour cream, one teaspoon each soda and pepper, one teaspoon each cinnamon, allspice and cloves, one quart flour, one pound raisins, half pound currants, fourth pound citron, wine glass brandy. See directions for preparing fruit in cake preface. Pound Fruit Cake. — One pound each flour, brown sugar, citron, raisins,* currants, candied fruits (figs and dates) mixed nuts, (shelled), butter, twelve eggs, one teaspoon each ground cloves and cinnamon, one pint best brandy, one cup molasses. Brown the flour, chop nuts slightly and add whites of eggs, " beaten separately, last. Bake four to five hours in a slow oven. ' Hickory Nut Cake. — Cream one pint pulverized sugar and gill butter; add beaten yolks three eggs, half pint milk, pint flour, well beaten whites, two teaspoons baking powder sifted with half pint flour and then half pint finely cut kernels. Walnuts or any nuts may be used. Cream Loaf Cake — Cream a half pint of butter and a pint of sugar, stir into it the well-beaten whites of eight eggs, then tne well beaten yolks, one-half pint double cream, three pints of flour, onehalf a grated nutmeg, one-half a teaspoon each of powdered mace and cinnamon, and a tablespoon of rose-water, beat thoroughly, bringing dough up from bottom at every stroke, until light ana smooth. Dredge with flour, a half pound of seeded and halved raisins, a fourth pound each of picked, washed and dried sultanas and Zante currants. Mix the dredged fruit well with one-half a pint of double cream, stir it well and place at once in pans lined with buttered paper, and bake in a quick oven. New England Loaf Cake. — The materials for this famous cake may all be collected the day before. Stone two pounds raisins and pick, wash and dry two pounds currants and one-half pound of sliced citron, dredge with flour and stir until completely coated. In the morning cut into bits one pint of butter, and rub into it three quarts of flour and one and a third pints sugar. Wet mixture with a pint of milk, add three well beaten eggs and half a pint of fresh soft yeast. Stir and mix thoroughly and set to rise until evening. When risen add pint more of butter, one and one-third of sugar, three well-beaten eggs, mix well and set to rise again over night. In the morning add gradually the fruit with four grated nutmegs and one-fourth ounce powdered mace, stir and mix aU well and set for the third time to rise for two to three hours. When light, butter a large dripping pan, pour in batter and place in a very hot oven which must be allowed to gradually cool so as to bake three or four hours. This cake will keep three or four days if well covered. It is a very rich and delicious cake and repays well the care, labor and skill required in making it.