Bo One cup butter, two of brown sugar, one of New Orleans molas- ses, one of sweet milk, three eggs, five cups sifted flour, two tea-— spoons cream tartar in the flour, tea-spoon soda in the milk, table- spoon cinnamon, one nutmeg, one pound raisins, one of currants, quarter pound citron✪ Fruit Loaf Cake tran may be omitted, and half the quantity — of raisins and currants will do). Put flour in a large crock, mix well with cream tartar, make a well in the center, put in other i ingre- i dients, having warmed the butter and molasses a little; mix well together with the hands, putting in the fruit last after it has been floured ; bake two hours in a moderate oven. This will make two common-sized loaves.—Mrs. N. S. Long. Frurr CAKE. y e ‘Three pounds butter, three of brown sugar, beaten to a cream, _ three of flour, six of currants, six of raisins, after seeds are removed, one of citron sliced thin, three glasses brandy, twenty-eight eggs, one ounce cinnamon, one of grated nutmeg, three-quarters ounce cloves, half ounce mace ; roll the raisins, currants and citron in part of the flour. —Miss H. D. MV ha an Frurr role) i One Peund brown sugar, one of butter, one of eggs, one a of fon two of raisins, two of currants, half pound citron, a nutmeg, table- spoon cloves, one of allspice, half pint brandy, and two tea-spoons } baking-powder. After baking, while yet warm, pour over cake a half pint wine. This makes the cake delicious.—Miss Angie Skinner, Somerset. EXCELLENT rede CAKE. One and a half pounds raisins, one and a fourth pounds currants, three-fourths pound citron, pound butter, pound sugar, one and a - fourth pounds flour, ten eggs, two table-spoons lemon, two tea-spoons — ne yeast powder; mix a fourth pound of the flour in the fruit.—Mrs. a W. Grubbs, Poor Man’s ane CAKE. [One and a half cups brown sugar, two of flour, one each of but- us and chopped raisins, three eggs, three table-spoons sour milk, half tea-spoon soda, half cup blackberry jam. ‘This is excellent as ue well as economical.—Mrs. J. 8. Robinson, ; Scorcn Frurr Caxe. A cup butter, two of white sugar, four of sifted flour, Hie Cibtis cup sour milk, half tea-spoon soda, nine eggs beaten separ- i ately, one pound raisins, half pound currants, a fourth pound citron; -eream the butter and sugar, add milk gradually, then beaten yolks a of eggs, and lastly, while stirring in flour, the whites well whipped. - Flavor with one teaspoon lemon, and one of vanilla extract, and : have raisins chopped a little, or, better still, seeded, and citron is sliced thin. Wash and dry currants before using, and flour all fruit. slightly. In putting cake in pan, place first a thin layer of cake, then sprinkle in some of the three kinds of fruit, then a layer of : cake, and so on, always finishing off with a thin layer of cake. Bake in a moderate oven for two hours. Tested by many and has never A failed. Mrs. J. H. Shearer. Re | -THankseGivine Frurr Cake. 3 Six pounds flour, three of butter, three and a half of sugar, al ‘ounce mace, two glasses wine, two glasses brandy, four pounds — raisins, half pound citron, six Ess one nia sea small toa i ; : . - J ; al it CAKE-MAKIN a soda put in at last moment✪ Thanksgiving Fruit Cake. After tea, take all the flour (except one plate for dredging raisins), a small piece butter, and a quart or more of milk, and mix like biscuit; then mix butter and sugar, and at nine o'clock in the evening, if sufficiently light, put one-third of — butter and sugar into dough; at twelve add another third, and very early in the morning the remainder; about eleven o’clock, if light enough, begin kneading, and aie for an hour, adding mean- while all the other ingredients. This will make seven loaves. — Mrs. Woodworth, Springfield. : Cuorce Fie Cake.

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Bo One cup butter, two of brown sugar, one of New Orleans molas- ses, one of sweet milk, three eggs, five cups sifted flour, two tea-— spoons cream tartar in the flour, tea-spoon soda in the milk, table- spoon cinnamon, one nutmeg, one pound raisins, one of currants, quarter pound citron tran may be omitted, and half the quantity — of raisins and currants will do). Put flour in a large crock, mix well with cream tartar, make a well in the center, put in other i ingre- i dients, having warmed the butter and molasses a little; mix well together with the hands, putting in the fruit last after it has been floured ; bake two hours in a moderate oven. This will make two common-sized loaves.—Mrs. N. S. Long. Frurr CAKE. y e ‘Three pounds butter, three of brown sugar, beaten to a cream, _ three of flour, six of currants, six of raisins, after seeds are removed, one of citron sliced thin, three glasses brandy, twenty-eight eggs, one ounce cinnamon, one of grated nutmeg, three-quarters ounce cloves, half ounce mace ; roll the raisins, currants and citron in part of the flour. —Miss H. D. MV ha an Frurr role) i One Peund brown sugar, one of butter, one of eggs, one a of fon two of raisins, two of currants, half pound citron, a nutmeg, table- spoon cloves, one of allspice, half pint brandy, and two tea-spoons } baking-powder. After baking, while yet warm, pour over cake a half pint wine. This makes the cake delicious.—Miss Angie Skinner, Somerset. EXCELLENT rede CAKE. One and a half pounds raisins, one and a fourth pounds currants, three-fourths pound citron, pound butter, pound sugar, one and a - fourth pounds flour, ten eggs, two table-spoons lemon, two tea-spoons — ne yeast powder; mix a fourth pound of the flour in the fruit.—Mrs. a W. Grubbs, Poor Man’s ane CAKE. [One and a half cups brown sugar, two of flour, one each of but- us and chopped raisins, three eggs, three table-spoons sour milk, half tea-spoon soda, half cup blackberry jam. ‘This is excellent as ue well as economical.—Mrs. J. 8. Robinson, ; Scorcn Frurr Caxe. A cup butter, two of white sugar, four of sifted flour, Hie Cibtis cup sour milk, half tea-spoon soda, nine eggs beaten separ- i ately, one pound raisins, half pound currants, a fourth pound citron; -eream the butter and sugar, add milk gradually, then beaten yolks a of eggs, and lastly, while stirring in flour, the whites well whipped. - Flavor with one teaspoon lemon, and one of vanilla extract, and : have raisins chopped a little, or, better still, seeded, and citron is sliced thin. Wash and dry currants before using, and flour all fruit. slightly. In putting cake in pan, place first a thin layer of cake, then sprinkle in some of the three kinds of fruit, then a layer of : cake, and so on, always finishing off with a thin layer of cake. Bake in a moderate oven for two hours. Tested by many and has never A failed. Mrs. J. H. Shearer. Re | -THankseGivine Frurr Cake. 3 Six pounds flour, three of butter, three and a half of sugar, al ‘ounce mace, two glasses wine, two glasses brandy, four pounds — raisins, half pound citron, six Ess one nia sea small toa i ; : . - J ; al it CAKE-MAKIN a soda put in at last moment. After tea, take all the flour (except one plate for dredging raisins), a small piece butter, and a quart or more of milk, and mix like biscuit; then mix butter and sugar, and at nine o'clock in the evening, if sufficiently light, put one-third of — butter and sugar into dough; at twelve add another third, and very early in the morning the remainder; about eleven o’clock, if light enough, begin kneading, and aie for an hour, adding mean- while all the other ingredients. This will make seven loaves. — Mrs. Woodworth, Springfield. : Cuorce Fie Cake.

Buckeye cookery