The Blue grass cook book

1 pound of flour. ^ gill of brandy. i nutmeg, ^ teaspoon of cloves. 2 teaspoons of cinnamon, 1^ pounds of raisins, 1^ pounds of currants, 1 pound of citron. Seed the raisins; slice the citron in thin slices. Beat butter and sugar to a cream. Beat the eggs together till thick, then add them by degrees; also flour, brandy, spices, and the fruits last, and ^ teacup of golden syrup. Line the pan, rub with butter, and bake in a moderate oven about 4 hours. WHITE FRUIT CAKE Miss Elise White 1 pound sugar, 1 pound flour, f pound butter, Whites of 12 eggs, 2 pounds citron, 2 pounds almonds, 1 large cocoanut, grated. Add 1 tablespoon of soda and 2 of cream of tartar to flour and sift. Cream butter and sugar, and then add eggs, which have been beaten separately, and add flour alternately with whites. Beat well; then add lightly one-half of fruit, and put remainder in layers with the mixture in cake-mould. Bake slowly and carefully. Have almonds blanched and cut, and citron mixed with flour, cut in thin strips; cocoanut grated. FRUIT COOKIES Mrs. Henry C. Buckner Beat well together 3 cups of brown sugar, 1 cup of butter, 1 cup of sour milk, 1 teaspoon of soda, 4 eggs, well beaten, 1 teaspoon of cloves, 2 teaspoons of cinnamon, 1 teaspoon of nutmeg, 2 cups of seeded and chopped raisins. Flour enough to make a stiff batter that will drop off a spoon. Bake in a quick oven. 1 teacup of nuts would be an improvement. FRUIT AND DELICATE Mrs. Henry C. Buckner 2^ cups of sugar, 4^ cups of flour, sifted, 1 cup of butter, 1 cup of sour milk, 1 teaspoon of soda, not heaped, 4 eggs. Flavor with lemon; fill S jelly tins. Then add to the remainder 1 cup of chopped raisins, 1 cup of currants, ^ citron, 2 tablespoons of molasses, 1 tablespoon of brandy, 1 tablespoon of cinnamon, ^ tablespoon of mace or allspice. After it is baked, put alternate layers of light and dark with thick icing. SOFT GINGER BREAD (No. 1) 1 large coffeecup of sugar, 1 large coffeecup of molasses, 1 large coffeecup of butter, 4 large cofFeecups of flour, 1 large coffeecup of sour milk, 4 eggs, ^ teacup of ginger, ^ teaspoon of ground cloves, I teaspoon of cinnamon, 1 tablespoon of saleratus beaten into the sour milk, and poured in last. SOFT GINGER BREAD (No. 2) 1^ cups of brown sugar, 1 cup of butter, 2 eggs, 1 teaspoon of soda, dissolved in a cup of buttermilk, 2 cups of sifted flour, 1 cup of dark molasses, 2 more cups of flour, 4 tablespoons of ginger. Mix in the order written. JUMBLES Miss Elise White 6 eggs, 1 pound sugar, f pound butter. Cream butter and sugar, beat the eggs into it with just enough flour to roll out. Take small quantity of dough and lay on board, and with a knife roll in sugar and flour. DROP JUMBLES Mrs. Henry C. Buckner 1 pound of sugar, 1 pound of butter, 1^ pounds of flour. Juice of fresh lemon to taste, 8 eggs, beaten separately. Use 2 heaping teaspoons of baking-powder in the flour, and sift several times. Have your pans well greased, and dip a teaspoon of batter at a time a little distance apart. KENTUCKY CAKE Mrs. Joseph H. Holt 12 eggs (whites) 1 pound of flour, 1 pound of sugar,