BIjACK PAirr — lV-> cups sui^ar, 1 cup hulter. ".' cups hrowned Dousman's Best Patent flour, yolks of (! eggs. H- Ihs. raisins, 1 Ih. cui'rants, y^ Ih. citron, 14 Ih- luits, % cup whiskev, 1. teaspoonful of soda✪ Fruit Cake dissoKcd in hot water. 14 teaspoonful each of cloves, cinnamon, nulmeg and allspice. Cream the sugar and hutter, add eggs and beat well, then add fiMiit and. lastly, soda. Bake a test cake and add more tlour if necessary, as one flour does not hold frint as well as another. WHITP]' PART— The whites of (i eggs. 1 Ih. almoiuls, clio])ped fine, 1 cup white sugar, y^ cu]) hutter, i,g cu|) swet't cream, 'l\-> cups Dousman's Best Patent flour, i/_. 11). citron cut' fine, i/> Ih. grated cocoanut, 1 teas|)oonful of rose water, 1 tea- spoonful of lemon extract, 2 heaping teaspoonfuls of haking powder, 1 small slice of suffared orange rieel. Cream the sugar and hutter. add ci'eam. sifted flour, nuts, etc.. and lastly the whites of the eggs heaten stifl'. Select a deep Itaking pan and line the hottom with huttered pa]ier. Put in a layer of hiack cake and then a layer of white cake, and so on until the ])an is -;.; full. I'ake for an hour or more in a moderate oven in a .Kwel I'ange. ]\l!;s. .1. S. Johnson. Fruit and White Cake. One cu]j Ijutter. 1 cu]) sugar, "2 cups molasses, 1 cuj) sweet milk. 2 cups raisins, chopped, 2 cujis currants. 1 teaspoon of all kinds of sp)ice, 1 teaspoon cream tartar, 1 teaspoon soda, yolks of 5 eggs, 4 cu])s Dousman's Best Patent flour. Bake this 3/^ of an hour, then put the white })art on top of this and hake iu a Jewel range until the white is done. White Part. Whites of o eggs, 2 cups of white granulated sugar. 1 cup of hutter. 1 cup of sweet milk, 1 teaspoon of cream tartar, i^ teaspoon soda. ;! cuj)s of flour. Will keep a long time if frosted. " M. M. K. White Fruitcake. One cup butter, beaten to a cream: add gradually 2 cups of sugar, i(. cup of railk, 3 cups of Dousman's Best I'atent flour, wineglass of hrandy, 14 l^'- citron, sliced very fine, Co lb. lilanched almonds, split, 1/4 !''• of shi't'dded cocoanut, 3 tea- spoons of baking powder mixed in 1 tablespoon of flour, whites of 8 eggs folded in. Bake in 1 loaf in a Jewel range. ^lus. William Sedowfck. Layer Fruit Cake. One-half cup butter, 1 cup sugar✪ Fruit and White Cake, 3 eggs, I/2 cup milk, 1 teaspoon cream tartar. 1/2 teaspoon soda, 2 cups Dousman's Best Patent flour. Filling: Co lb. dates, i/- lb. I'aisins. juice of 1 lemon, y^ cu[) water. Chop all together, then put y^ of batter in pan, spread filling on evenly, then the rest of the batter. Bake in a Jewel range. Mrs. H. L. Eamsdell. SUIMOKJOR COOK BOOK lU Bride's Cake. One II). sugar and \-2 11). I)utlci- eri'ami'il. Add 1 II). Hour sifted witli 1 tea- spoon of baking powder and beat well. Add Ibnoiiiig. then fold in wbites of 10 eggs. Put in cool oven with gradual inci-ease of heat. Bride-Elect Cake. Croani 'i cu])s of butter, 'iXU cups of sugar: tlien add S eggs, 1 at a time, beat- ing; 1 wineglass each of ereani, brandy and shei'ry, \[> teaspoon of nutmeg and lemon extracts, 1 cu]) each of candied fruit, cocoanut and almonds, i A cu]) of shred- ded citron, li/> pts. of Dousman's Best I'atent flour. 1 teaspoon of baking ])owder. Bake in a Jewel range. ^liis. I'ascok. Wedding Cake. ✪ Wedding Cake

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BIjACK PAirr — lV-> cups sui^ar, 1 cup hulter. ".' cups hrowned Dousman's Best Patent flour, yolks of (! eggs. H- Ihs. raisins, 1 Ih. cui'rants, y^ Ih. citron, 14 Ih- luits, % cup whiskev, 1. teaspoonful of soda dissoKcd in hot water. 14 teaspoonful each of cloves, cinnamon, nulmeg and allspice. Cream the sugar and hutter, add eggs and beat well, then add fiMiit and. lastly, soda. Bake a test cake and add more tlour if necessary, as one flour does not hold frint as well as another. WHITP]' PART— The whites of (i eggs. 1 Ih. almoiuls, clio])ped fine, 1 cup white sugar, y^ cu]) hutter, i,g cu|) swet't cream, 'l\-> cups Dousman's Best Patent flour, i/_. 11). citron cut' fine, i/> Ih. grated cocoanut, 1 teas|)oonful of rose water, 1 tea- spoonful of lemon extract, 2 heaping teaspoonfuls of haking powder, 1 small slice of suffared orange rieel. Cream the sugar and hutter. add ci'eam. sifted flour, nuts, etc.. and lastly the whites of the eggs heaten stifl'. Select a deep Itaking pan and line the hottom with huttered pa]ier. Put in a layer of hiack cake and then a layer of white cake, and so on until the ])an is -;.; full. I'ake for an hour or more in a moderate oven in a .Kwel I'ange. ]\l!;s. .1. S. Johnson. Fruit and White Cake. One cu]j Ijutter. 1 cu]) sugar, "2 cups molasses, 1 cuj) sweet milk. 2 cups raisins, chopped, 2 cujis currants. 1 teaspoon of all kinds of sp)ice, 1 teaspoon cream tartar, 1 teaspoon soda, yolks of 5 eggs, 4 cu])s Dousman's Best Patent flour. Bake this 3/^ of an hour, then put the white })art on top of this and hake iu a Jewel range until the white is done. White Part. Whites of o eggs, 2 cups of white granulated sugar. 1 cup of hutter. 1 cup of sweet milk, 1 teaspoon of cream tartar, i^ teaspoon soda. ;! cuj)s of flour. Will keep a long time if frosted. " M. M. K. White Fruitcake. One cup butter, beaten to a cream: add gradually 2 cups of sugar, i(. cup of railk, 3 cups of Dousman's Best I'atent flour, wineglass of hrandy, 14 l^'- citron, sliced very fine, Co lb. lilanched almonds, split, 1/4 !''• of shi't'dded cocoanut, 3 tea- spoons of baking powder mixed in 1 tablespoon of flour, whites of 8 eggs folded in. Bake in 1 loaf in a Jewel range. ^lus. William Sedowfck. Layer Fruit Cake. One-half cup butter, 1 cup sugar, 3 eggs, I/2 cup milk, 1 teaspoon cream tartar. 1/2 teaspoon soda, 2 cups Dousman's Best Patent flour. Filling: Co lb. dates, i/- lb. I'aisins. juice of 1 lemon, y^ cu[) water. Chop all together, then put y^ of batter in pan, spread filling on evenly, then the rest of the batter. Bake in a Jewel range. Mrs. H. L. Eamsdell. SUIMOKJOR COOK BOOK lU Bride's Cake. One II). sugar and \-2 11). I)utlci- eri'ami'il. Add 1 II). Hour sifted witli 1 tea- spoon of baking powder and beat well. Add Ibnoiiiig. then fold in wbites of 10 eggs. Put in cool oven with gradual inci-ease of heat. Bride-Elect Cake. Croani 'i cu])s of butter, 'iXU cups of sugar: tlien add S eggs, 1 at a time, beat- ing; 1 wineglass each of ereani, brandy and shei'ry, \[> teaspoon of nutmeg and lemon extracts, 1 cu]) each of candied fruit, cocoanut and almonds, i A cu]) of shred- ded citron, li/> pts. of Dousman's Best I'atent flour. 1 teaspoon of baking ])owder. Bake in a Jewel range. ^liis. I'ascok. Wedding Cake.

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