The Twin-city housewife

Twelve eggs, one pound each of flour, butter, brown sugar, citron, currants, figs and dates one-half pound candied pineapple three pounds of layer raisins two large nutmegs, one-half ounce whole cloves ground fine, one pint wine, one-half pint of brandy. Seed the raisins, cut the fruit as fine as possible, and dredge with part of the flour. Cream, butter and sugar together, add the well-beaten eggs, flour, spices, wine and brandy. Turn into a well-greased mould boil for three hours, then put into a moderate oven and bake two hours.—Mrs. R. C. Click. Fruit Cake Two pounds best raisins, stoned, two pounds currants, one pound citron, twelve eggs, one pound each of butter, sugar and flour. Make batter as for pound cake. Before adding the fruit stir into the batter four and a half teaspoons of cream tartar, one-half teaspoon soda, one tablespoon each of cinnamon and white ginger, four teaspoons grated nutmeg, one large spoon of best molasses. Dredge the fruit well in flour and add by degrees the fruit and half a teacup of brandy or whiskey. Bake slowly. This makes two nice cakes.—Mrs. W. L. Stagg. Fruit Cake One pound of flour, one pound sugar, three-fourths of a pound of butter, ten eggs, three pounds of raisins, one pound currants, one pound citron, one pound almonds blanched and powdered and one pound English walnuts. Dredge all the fruit and nuts thoroughly, but use extra flour, not disturbing the pound weighed out for the batter. Two large nutmegs grated, three tablespoons cinnamon, two of cloves and one teaspoon of spice, one small teacup of brandy, a teacup of sherry and two tablespoons of extract of lemon. Make a batter as for pound cake, add the dredged fruits and nuts, with seasoning mixed in, then the lemon and brandy, and lastly the wine, with a teaspoon of soda stirred in and allowed to foam. Grease the mould thoroughly and line bottom with four or five layers of paper, likewise tie several thicknesses of same around the sides of mould. Lay a paper over the top and bake about four hours.—Mrs. L. A. Vaughn. Boston Gingerbread Cream together one cup each butter and brown sugar, add the well beaten yolks of four eggs, one cup of black molasses into which has been beaten one and a half teaspoons soda (not too full) one cup sour or buttermilk, three cups flour with which sift one and a half tablespoons ginger, one-half teaspoon each cloves, allspice, and nutmeg, and last the well beaten whites of the eggs. Stand in warm place fifteen minutes and then bake slowly three- quarters of an hour. Do not cut this gingerbread as it will make it solid and heavy. Make a mark with a knife and break with the hands.—Mrs. G. W. Maslin. THE TWIN-CITY HOUSEWIFE eighty-seven Cream Gingerbread One cup molasses, one-half cup sugar, one egg, one tablespoon each of ginger, cinnamon and nutmeg, one cup sour cream, one teaspoon soda, a pinch of salt, two tablespoons melted lard, two and one-half cups of flour. Pour into biscuit pan and bake; then cut in squares. —Mrs. T. A. Wilson. } Muster Gingerbread One quart molasses, one-quarter pound butter or lard, one-half pint thick milk, one ounce saleratus dissolved in the milk, one tablespoon each of ginger and cinnamon, one teaspoon cloves, three and one-half pounds flour. Roll one-half inch thick; cut in squares; wash with milk and molasses. Bake in tins. This recipe is nearly one hundred years old.—Mrs. R. M. Payne. Cambridge Gingerbread Melt one-third cup of butter and to it add two-thirds cup boiling water, one cup of molasses, one egg well-beaten, two and three-fourths cups fiour (measured after one sifting) mixed and sifted with one and one-half teaspoon soda, one-half teaspoon salt, one-fourth teaspoon cloves and one teaspoon each of cinnamon and ginger. Beat vigorously, turn into buttered and floured shallow pans and bake in moderate oven.—Mrs. W. L. O’Brien.