The Blue grass cook book

Put the flour in a bread-pan and brown to a dark color. Do not bum it. Beat the eggs separately, then together. Cut the citron in very thin slices and dredge with flour. Dredge the fruits with flour and chop the figs and crush the nuts. Beat the butter and sugar to a cream, and add eggs alternately with the flour. Add molasses, jam, brandy, and spices, and then the nuts. Stir the fruits in lightly, and just before putting in the pan, add the vinegar, in which the teaspoon soda is stirred, and pour foaming into the mixture. Put in a layer of the mixture, then sprinkle the citron over it, then another layer, and so on, but do not put any on top. Bake slowly for 4 hours or longer. When cold, cover with icing flavored with a little citric acid. BLACK CAKE (No. 2) Mrs. Henry C. Buckner 1 pound of browned flour, 1 pound of sugar, 1^ pounds of butter, 13 eggs, 4 pounds of raisins, 2 pounds of currants, 1 pound of citron, ^ pint of whisky, 1 nutmeg, 1 teaspoon of cinnamon, ^ teaspoon of mace, ^ teaspoon of cloves, 1 pint of acid cherry preserves. Just before putting in the oven, stir in a small teacup of vinegar with 1 teaspoon of soda. Bake 4 or 5 hours in a moderate oven. BLACKBERRY CAKE Mrs. Mary E. Goddard 3 eggs, 1 cup of sugar, f cup of butter, 1^ cups of flour, 1 cup of blackberry jam or preserves, 8 tablespoons of sour cream, 1 teaspoon of cinnamon, 1 teaspoon of allspice, 1 teaspoon of soda, 1 nutmeg. Mix well and bake in layers, and spread white icing betweeen. BLUE GRASS PLUM CAKE 1 pound of butter, 1 pound of granulated sugar, 1 pound of flour, ' 1 dozen eggs (white and yellows well beaten separately), 3 pounds of raisins (after seeding), 1^ pounds of currants (after cleaning), 1^ pounds of citron (cut very thin), 1 nutmeg (grated), 2 tablespoons of powdered cinnamon, 1^ pounds of blanched almonds (sliced)) 1^ pounds of candied fruit (cut in small pieces), cherries, peaches, or apricots (do not cut cherries), 2 lemons (juice), 1 cup of golden syrup, 1 tumbler of mixed brandy, whisky, or rum. Flour all the fruit with part of 1 pound called for, and do not add extra flour. Bake slowly in moderate oven for 5 or 6 hours. BLUE GRASS WHITE CAKE Mrs. John C. Berryman Whites of 12 eggs, 1 tumbler of butter, 2^ tumblers of sugar, 3^ tumblers of flour, after sifting, ^ teaspoon of soda, sifted with flour, 1 teaspoon of cream of tartar. Bake in mould or bread-pan for 1 hour. CARAMEL LAYER CAKE Whites of 4« eggs, 1 cup of butter, 1 cup of sugar, ^ cup of milk, J pound of flour, 1 teaspoon of baking-powder sifted with the flour. Mix sugar and butter to a cream ; then add milk, eggs, and flour. Flavor with vanilla, and bake in layers. Filling: 2 cups good brown sugar, 1 cup of cream, 1 tablespoon butter. Put in granite kettle, and when it begins to boil add 1 tablespoonful of caramel (burnt brown sugar). Boil till thick. Take from stove and beat till it thickens. Flavor with vanilla; then spread between layers and on top. Cover the top with English walnuts. CHOCOLATE LAYER CAKE Whites of 3 eggs, 1 cup of cream or rich milk, S cups flour, sifted with 2 teaspoons bakingpowder, 2 large tablespoons butter.