Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

Add a little black molasses to make it more moist and black. Make in two cakes and bake slowly four or five hours. It is best to pour the brandy over the stoned raisins and let them stand over night covered tightly. FRUIT CAKE. One pound sugar One pound butter. Ten eggs. One pound flour. Four pounds raisins. Two pounds dried currants. One-half pound citron. One nutmeg. / One tablespoonful cinnamon. One gill brandy. Beat the sugar and butter to a cream, beat the whites and yolks separately, then mix in the flour and fruit. Bake four hours. FRUIT CAKE. MRS. BEAUCHAMP. To three cups of sugar add two cups of butter; stir to a cream, add the whites of eight eggs, five full cups of flour, two teaspoonfuls of cream of tartar, one of soda, one cup of milk, three-fourths pound chopped raisins, citron, one nutmeg, one wine: glass sherry or brandy. CREAM SPONGE*CAKE. One large coffee cup sugar. One and one-half large coffee cups flour. One half large coffee cup cream. Four eggs. One teaspoonful yeast powder. The grated rind of a lemon. A pinch of salt. Beat the whites and. yolks separately, then together; add the sugar, then the flour, lastly the cream. SPONGE CAKE. MRS. E. M. FERGUSON. One cup of sugar pulverized or fine granulated. One cup of flour. | Six eggs. One-fourth teaspoonful cream tartar. Sift, sugar and flour each three times before measuring. Beat yolks of eggs until thick; add sugar and beat until smooth. Stir in the flour, beat the whites. When half beaten add the cream of tartar and beat until very stiff. Fold carefully into cake mixture. Bake in a tube pan forty to fifty minutes in a moderate oven. SPONGE CAKE. MRS. WHITEHILL. Four eggs. Two cups sifted flour. _ Two cups white sugar—granulated preferred. Two teaspoonfuls baking powder. One tea cup hot water, almost boiling. Beat the eggs very light, yolks and whites together; add the sugar, then one cup of flour, a little at atime. Then the other cup of flour with the baking powder; lastly the hot water,.a little at a time. The dough is very thin. ANGEL'S FOOD: The whites of eleven eggs. One and one-half cups pulverized sugar. One cup of flour. One heaping teaspoonful cream tartar. Sift the sugar twice. Mix the cream tartar with the flour and sift four times. Beat the eggs light and stiff; add the sugar gradually, beating all the time with the egg beater. Remove the egg beater, and with a wooden spoon stir the flour quickly. Do not grease. the tin nor line it with paper. Bake slowly and steadily; when done, turn the tin upside down, over the plate on which you ice the cake. It will fall out from — the tin of itself as it cools. The tin and cup for this cake are for sale at Geo. M. Scott & Co.’s hardware store. : SUNSHINE CAKE, MRS. POTTER. The whites of eleven eggs. The yolks of six eggs. One tumbler flour. One and one-half tumblers sugar. One teaspoon cream tartar. Put these ingredients together the same as for Angel’s Food, beating the yolks of the eggs very light, as well as the whites, and add the yolks the last thing. Bake in the same tin and in the same way as Angel’s Food. CHOCOLATE CAKE. MRS."G.-D. (KBY SER: One-half cake chocolate, put into a pan, on the stove, until dissolved, then add the yolks of two eggs. When cold, add two cups of granulated sugar, one cup milk, two tablespoons of butter, three cups flour and one and a half teaspoons of soda. Flavor with vanilla. Frosting : One half cake chocolate, melt over water, then add one-half cup of warm water. Let cool. Add two cups powdered sugar. Make the cake in layers if desired. GINGERBREAD. MRS. HANAUER. Eight eggs. Three-fourths pound granulated sugar. One heaping teaspoon cinnamon. Half teaspoon cloves.