Make batters separately, then stir dark part into white part; bake in layers. Put white icing between layers. Frait Cake (No. 1)—12 eggs, leaving out whites of 3 eggs for icing; 1 pound butter; 24% cups sugar; % cup molasses; 3 good cups flour; 1 heaping teaspoon Royal baking powder; 2 pounds seeded raisins; 2 pounds currants; 1 pound citron; 1 teaspoon mace; 1 teaspoon cloves; 1 teaspoon allspice; 1 teaspoon cinnamon; 1 teaspoon ginger; 2 teaspoons vanilla. Sift flour into tray, then cut fruit fine in the flour; put baking powder in flour and mix well. Beat eggs, sugar and butter very light. Put in flour and fruit by handfuls, mixing thoroughly. Stir in molasses. Bake. This makes two nice-sized cakes. Cover with boiled icing. Fruit Cake (No. 2).—1% pounds sugar; 11% pounds flour; 1 pound butter; 12 eggs; 3 pounds raisins; 2 pounds currants; 1 pound almonds; 1 pound figs; % pound citron; 1 nutmeg; 1 teaspoon all- spice and cloves; 1 glass of wine; 1 glass of wine poured over after getting cold. Fruit Cake (No. 3).—1 pound sugar; 1 pound flour (brown or not as preferred); 12 eggs; % pound butter; 2 pounds raisins✪ Fruit part of Dolly Varden Cake (stoned and part of them chopped); 1% pounds currants; 4% pound citron (cut in small slices); % pound chopped figs; ™% pound almonds or walnuts; % glass grape jelly; 1 tablespoon molasses; 4 ounce each of cinnamon, cloves and nutmeg; add other flavoring if desired. Cream the butter and add the flour, leaving a small quantity of the flour with which to dredge the fruit. Beat the eggs without CAKES. 59 separating, and then beat in the sugar with them. Then pour in the eggs upon the butter and flour, which has been creamed very light. Beat until smooth, then add the jelly, spices and molasses and other flavoring if desired. Then stir in gently the fruit, which has previously been dredged with a small quantity of the flour. Place the batter in pan and bake slowly four or five hours. This batter without the fruit, jelly and spices makes a good pound cake. Lemon Fruit Cake.—6 eggs; 1 pound flour; 1 pound sugar; %4 pound butter; % pound citron, sliced thin; 1 pound currants or raisins, chopped fine; 1 lemon, juice; peel of 2 lemons grated✪ Lemon Fruit Cake. Beat eggs light. Cream butter and sugar together. Mix altern- ately with the flour, lemon juice and peel, and fruit well fioured. White Fruit Cake—1 cup butter; 2 cups sugar; 3 cups flour; 2 teaspoons baking powder; whites 6 eggs, beaten stiffly; 1 small cocoanut, grated; % pound citron; % pound almonds (blanched) ; 1% pound candied pineapple; flavor with almond extract✪ White Fruit Cake. Cream butter and sugar, beat in the eggs and add flour with bak- ing powder. Stir in fruit and bake carefully. Ginger Cake.—1 cup New Orleans molasses; 42 cup brown sugar; 4 cup butter; 2 eggs; 2% cups flour; 1 teaspoon cloves; 1 teaspoon ginger; 1 teaspoon cinnamon; 2% teaspoon soda✪ Ginger Cake. Sift together flour and spices. Beat together butter, sugar, aud molasses. Dissolve the soda in a cup of boiling water and add. Stir in the flour and spices and, lastly, add eggs well beaten. Bake in a moderate oven about 30 minutes. Lady Baltimore Cake.—Cake part: 1 cupful butter; 2 cups of sugar; 31% cups of flour; 1 cup of sweet milk; 8 eggs, whites only; 2 level teaspoons of baking powder; 1 teaspoon rose water. Fill- ing; 3 cups of sugar; 1 cut water (boiling); 3 eggs, whites only; 1 cup of chopped raisins; 1 cup of chopped nut meat; 5 figs, cut into very thin slips; juice of a lemon✪ Lady Baltimore Cake.

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Make batters separately, then stir dark part into white part; bake in layers. Put white icing between layers. Frait Cake (No. 1)—12 eggs, leaving out whites of 3 eggs for icing; 1 pound butter; 24% cups sugar; % cup molasses; 3 good cups flour; 1 heaping teaspoon Royal baking powder; 2 pounds seeded raisins; 2 pounds currants; 1 pound citron; 1 teaspoon mace; 1 teaspoon cloves; 1 teaspoon allspice; 1 teaspoon cinnamon; 1 teaspoon ginger; 2 teaspoons vanilla. Sift flour into tray, then cut fruit fine in the flour; put baking powder in flour and mix well. Beat eggs, sugar and butter very light. Put in flour and fruit by handfuls, mixing thoroughly. Stir in molasses. Bake. This makes two nice-sized cakes. Cover with boiled icing. Fruit Cake (No. 2).—1% pounds sugar; 11% pounds flour; 1 pound butter; 12 eggs; 3 pounds raisins; 2 pounds currants; 1 pound almonds; 1 pound figs; % pound citron; 1 nutmeg; 1 teaspoon all- spice and cloves; 1 glass of wine; 1 glass of wine poured over after getting cold. Fruit Cake (No. 3).—1 pound sugar; 1 pound flour (brown or not as preferred); 12 eggs; % pound butter; 2 pounds raisins (stoned and part of them chopped); 1% pounds currants; 4% pound citron (cut in small slices); % pound chopped figs; ™% pound almonds or walnuts; % glass grape jelly; 1 tablespoon molasses; 4 ounce each of cinnamon, cloves and nutmeg; add other flavoring if desired. Cream the butter and add the flour, leaving a small quantity of the flour with which to dredge the fruit. Beat the eggs without CAKES. 59 separating, and then beat in the sugar with them. Then pour in the eggs upon the butter and flour, which has been creamed very light. Beat until smooth, then add the jelly, spices and molasses and other flavoring if desired. Then stir in gently the fruit, which has previously been dredged with a small quantity of the flour. Place the batter in pan and bake slowly four or five hours. This batter without the fruit, jelly and spices makes a good pound cake. Lemon Fruit Cake.—6 eggs; 1 pound flour; 1 pound sugar; %4 pound butter; % pound citron, sliced thin; 1 pound currants or raisins, chopped fine; 1 lemon, juice; peel of 2 lemons grated. Beat eggs light. Cream butter and sugar together. Mix altern- ately with the flour, lemon juice and peel, and fruit well fioured. White Fruit Cake—1 cup butter; 2 cups sugar; 3 cups flour; 2 teaspoons baking powder; whites 6 eggs, beaten stiffly; 1 small cocoanut, grated; % pound citron; % pound almonds (blanched) ; 1% pound candied pineapple; flavor with almond extract. Cream butter and sugar, beat in the eggs and add flour with bak- ing powder. Stir in fruit and bake carefully. Ginger Cake.—1 cup New Orleans molasses; 42 cup brown sugar; 4 cup butter; 2 eggs; 2% cups flour; 1 teaspoon cloves; 1 teaspoon ginger; 1 teaspoon cinnamon; 2% teaspoon soda. Sift together flour and spices. Beat together butter, sugar, aud molasses. Dissolve the soda in a cup of boiling water and add. Stir in the flour and spices and, lastly, add eggs well beaten. Bake in a moderate oven about 30 minutes. Lady Baltimore Cake.—Cake part: 1 cupful butter; 2 cups of sugar; 31% cups of flour; 1 cup of sweet milk; 8 eggs, whites only; 2 level teaspoons of baking powder; 1 teaspoon rose water. Fill- ing; 3 cups of sugar; 1 cut water (boiling); 3 eggs, whites only; 1 cup of chopped raisins; 1 cup of chopped nut meat; 5 figs, cut into very thin slips; juice of a lemon.

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