The Landmarks club cook book

one pound of seeded raisins and one pound of Zante currants, alternately handful of raisins and handful of currants the currants to be previously washed and dried. Line a couple of three-pint tin pans with buttered white paper, put in the cake, and bake it directly. If it browns too fast, cover it with paper. It takes from an hour and a quarter to an hour and a half to bake it, according to the heat of the oven. Will keep for years if placed in tight tin. Dr. Harriet Welch, San Francisco. RAISED CAKE. At night, one cupful scalded milk, one cake compressed yeast, one-half cupful sugar. Make a stiff batter and cover closely. In the morning add one-half cupful warm milk, two and a half cupfuls sugar creamed with two cupfuls butter, four eggs and a half teaspoonful soda. Mix thoroughly; add another cupful flour, spices to taste. Pour into tins and let rise until bubbles are on the top. Bake in a moderately quick oven. k. c. w. RAISIN CAKE. One pound flour, one pound butter, one pound sugar, six eggs, one wineglassful brandy, one small nutmeg, one small teaspoonful soda, one pound raisins. Beat butter to a cream, add the flour, add the sugar powdered fine and stirred into the voiks of eggs; then beat in the whites whipped to a stiff froth; a glass of brandy, nutmeg grated, and the soda dissolved in one tablespoonful of hot water. Beat the whole together till it is light and creamy, then add the raisins, stoned and chopped. Strew a cupful of flour over them before putting them in the cake. Bake in tin lined with paper for one and a quarter hours. F. S. C., England. SALEM ELECTION CAKE, 1 776. • Four pounds flour, one and a half sugar, half pound butter, four eggs, spice to taste, one pint of yeast. (Two cups milk and a cake compressed yeast is the modern equivalent to this last item.) At night sift flour into bread pan; make in the center a batter of the yeast and milk, with one-half cupful of sugar. In the morning the batter should be very light. Mix the remainder of the flour and the other ingredients into the batter; put into pans and let rise half an hour, or until there are bubbles on the top. Bake in round loaves in a moderate oven. Mrs. George H. Wadleigh SAND CAKE. Mix half pound butter to a foam, then mix in one by one, four eggs, half pound powdered sugar, half pound potato flour, fine cut lemon peel to taste, half wineglass of rum. Stir up all well together for an hour and a quarter. Pour into a pan well greased with butter, place same in moderate oven and bake for an hour and a half. SCHWARTZ BROD TORTE. Eight eggs, one cup powdered sugar, one cup granulated, two cups rye bread crumbs, one cup mashed potato, one cup grated almonds, one-half teaspoonful baking powder put over them. Three-quarter cup citron cut very fine, with one-quarter teaspoonful baking powder put over that. One teaspoonful cinnamon, one teaspoon ful allspice. Nutmeg to taste. Bake one hour. Mrs. J G. Mossw. SORT GINGERBREAD. One coffeecup of New Orleans molasses, half cup butter, one egg, half a teaspoon salt, one cup sour milk, two teaspoons soda, tablespoon ginger and one of cinnamon, flour to make it like a soft cup cake. Rather a slow oven. Mrs. E. P. Kells. SORT GINGERBREAD.