The Pattern cook-book

One cupful of molasses. TwTwo tea-spoonfuls of mace. One cupful of strong coffee. One nutmeg (grated). Four and a-half cupfuls of flour. Two pounds of raisins. Four eggs. Three-quarters of a pound of citron, o tea-spoonfuls of soda. Two pounds of currants. Rub the butter and sugar to a cream, and add the beaten yolks of the eggs. Heat the coffee, and then stir in the soda. As soon as the latter is dissolved, turn the coffee into the molasses, stir well, and add to the butter and sugar. Sift the spices and the flour together ; seed and chop the raisins coarsely ; clean the currants, as directed in the preceding recipe ; and cut the citron in small pieces. Sift a little of the flour over the fruit, stir the rest of it into the mixture, and when well beaten, add the fruit. Lastly, add the beaten whites of the eggs. Bake in one large or two medium-sized tins for an hour and a-half in a rather slow oven, first lining the tins with well-buttered paper. WHITE FRUIT CAKE, One cupful of butter. One pound of figs. Two cupfuls of sugar. One pound of dates. Two and a-half cupfuls of flour. One pound of almonds. Seven eggs (whites only). One pound of raisins. Two tea-spoonfuls of baking-powder. Three-quarters of a pound of citron.. ron. Rub the butter and sugar to a cream. Chop the fruit rather coarsely, keeping each variety separate from the others while chopping, and afterward mixing all lightly together with the fingers. Sift some of the flour over the fruit, place the powder in the rest of the flour, and sift the flour again to mix thoroughly. Then add the flour to the butter and sugar, stir in the fruit, and lastly add the beaten whites of the eggs. Bake slowly in two medium- ^ sized tins for an hour and a-half. Line the tins with buttered paper. POOR man's fruit cake. One pound of fat salt pork. One pound of raisins. Three cupfHls of coffee (hot). One table-spoonful of cinnamon. Four cupfuls of sugar. One tea-spoonful of cloves One cupful of currants. Seven and a-half cupfuls of f^our. One cupful of figs. Chop the fat pork very fine, and pour over it the boiling coffee ; let the coffee cool slightly, and add the sugar. Chop the figs coarsely, seed and chop the raisins, and wash and dry the currants ; then put the fruit all together, and sift over it a little of the flour. Add the spices to the rest of the flour, and stir the latter into the coffee and sugar. When the mixture is well beaten, add the fruit, and bake in one loaf on buttered paper for an hour. SPONGE CAKE, NO. I. Six eggs. The weight, of five eggs in sugar. The weight of three eggs in flour. One-half tea-spoonful of salt. One-half tea-spoonful of baking-powder. One table-spoonful of lemon extract. Measures instead of weights are used in nearly all the recipes given in this book, as they are more convenient for the average housekeeper; but in making sponge cake, where the whole wetting depends on eggs, which vary so much in bulk, it is wisest to decide the quantities of sugar and flour by weight. For those who do not possess