, „ ,-. .,...„ , I M lbs. flour 4 oz. soft preserved orange peel way as for Pound Cakes. Mix in the flour, and ,/ u 1 • \ \/ /» L ,■' ,,,,.,., ,, , !$ oz. baking powder X oz. cream of tartar when half mixed add the fruit; finish and bake as xn Flavor orange Ice both cakes with almond or fondant, tbt 255-— ENGLISH FRUIT CAKE. fondant colored pink and flavored maraschino. 2 lbs. sugar 3 lbs. currants Decorate the center with a basket of French fruits i.yi lbs. butter 2 lbs. Sultana raisins and a border of angelica and cherries. s>^ lbs. flour ^% lbs. citron 260.-CURRANT CAKE, 1 qt. eggs I lb. orange and lemon peel CITRON CAKE or I lb. chopped almonds I grated nutmeg RAISIN CAKF ^£ are^"^ liklTo ' °^' ""^'^ ''^'''^" °°^ P""""^ °* '"^"" °°° P""""^ °* '^"^' "' „ f . . , „.,.,„„„,„ eggs, one pound four ounces of flour. ^f^'^o°"l'"*' ^^^ T u' ^u u?^ Mix like Pound Cake and add from one to tw« CAKES. For this purpose they should be baked ^„^^ ^j ^^^ ^^^^ ^^^^^ j^^i^^ p,^^^^ ^^^^ in tin hoops of a convenient size. . and mace. Fans generally used for the fruit cake have slanting sides. If baked in straight sided hoops 261.-MADISON FRUIT CAKE. less trimming is required, and the decorated cake °°« ^"'^ °°^-''^" P°™"^^ °^ ^"8"' °°= P°°°^ =» looks better. butter, twelve eggs✪ Plain Sponge Cake, a half pint of cream, two 2s6 —CHRISTMAS CAKE pounds of flour, one grated nutmeg, one ponndoi BLACK CAKE currants, one pound of seeded raisins, a halt 1 lb. sugar 4 lbs. currants % oz. cloves P""""^ °* '=''™°- 1 lb. butter 2>i lbs.raisins,seeded % oz. ginger Mix like other fruit cakes. 1 lb. flour 1 lb. citron 1 oz. allspice 262.-CHEAP RAISIN AND CURRANT CAKES 10 eggs y^ lb. orange peel i oz. cinnamon Two pounds of sugar, one and one-quarter ji pt. brandy % pt. black molasses pounds of butter, one and one-half pints of eggs, Lemon and almond flavor one and one-half pints of milk, three pounds oil Mix like the fruit cake No. 254. flour, three-quarters of an ounce of baking 257.— ENGLISH CHRISTMAS CAKE. powder, flavor mace and lemon. 2 lbs. butter z% lbs. sultanas Mix like No. 229. Add the fruit when th* 2!< lbs. sugar xyi. lbs. currants A"""^ »s half mixed in and finish miring. Baa* 2X lbs. flour 1;^ lbs. mixed peel about 350 degrees Fahrenheit, in smaU poand I qt. eggs ;i 02. ground mace tins, or in large slab cake. % lb. blanched and chopped almonds 263.— BLACK MOLASSES FRUIT CAKES. % pt. rum or brandy✪ English Christmas Cake CHEAP. Mix like other fruit cakes. One-half pound of sugar, one quart of molasses. Many of the English FRUIT, BRIDES and one quart of milk, a half ounce of soda, one pound PAOL RICHARDS BOOK OK BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 3a of lard, five pounds of flour, four eggs, two aunces of mixed spices, four pounds of currants, two pounds of raisins, a half pound of citron. Cream sugar, spices and lard; add molasses; milk with the soda dissolved; add the flour and beat in the eggs; last, mix in the fruit. Bake like the other fruit cakes. 264.— WHITE FRUIT CAKES. Add to No. 240 three pounds of mixed fruit, consisting of two pounds of sultanas, a half pound of blanched and shredded almonds, a half pound of citron and orange peel; also add four ounces more flour✪ White Fruit Cake. Mix and bake as usual. With other fruit the same mixture can be made into FIG, DATE, PLAIN RAISIN, or SUL- TANA CURRANT CAKES, etc. 265— NUT CAKES. From the pound and white cake mixtures a variety of Nut Cakes may be made with the different kinds of nut meats. The best way to bake these cakes is to bake them in the small round, oval or square tins which hold from eight ounces to one pound. The Angel Cake molds may also be used to advantage. By using the different nuts you get WALNUT CAKE, PECAN CAKE, BRAZILIAN CAKE, PEANUT CAKE, FILBERT CAKE and PISTACHIO CAKE.

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, „ ,-. .,...„ , I M lbs. flour 4 oz. soft preserved orange peel way as for Pound Cakes. Mix in the flour, and ,/ u 1 • \ \/ /» L ,■' ,,,,.,., ,, , !$ oz. baking powder X oz. cream of tartar when half mixed add the fruit; finish and bake as xn Flavor orange Ice both cakes with almond or fondant, tbt 255-— ENGLISH FRUIT CAKE. fondant colored pink and flavored maraschino. 2 lbs. sugar 3 lbs. currants Decorate the center with a basket of French fruits i.yi lbs. butter 2 lbs. Sultana raisins and a border of angelica and cherries. s>^ lbs. flour ^% lbs. citron 260.-CURRANT CAKE, 1 qt. eggs I lb. orange and lemon peel CITRON CAKE or I lb. chopped almonds I grated nutmeg RAISIN CAKF ^£ are^"^ liklTo ' °^' ""^'^ ''^'''^" °°^ P""""^ °* '"^"" °°° P""""^ °* '^"^' "' „ f . . , „.,.,„„„,„ eggs, one pound four ounces of flour. ^f^'^o°"l'"*' ^^^ T u' ^u u?^ Mix like Pound Cake and add from one to tw« CAKES. For this purpose they should be baked ^„^^ ^j ^^^ ^^^^ ^^^^^ j^^i^^ p,^^^^ ^^^^ in tin hoops of a convenient size. . and mace. Fans generally used for the fruit cake have slanting sides. If baked in straight sided hoops 261.-MADISON FRUIT CAKE. less trimming is required, and the decorated cake °°« ^"'^ °°^-''^" P°™"^^ °^ ^"8"' °°= P°°°^ =» looks better. butter, twelve eggs, a half pint of cream, two 2s6 —CHRISTMAS CAKE pounds of flour, one grated nutmeg, one ponndoi BLACK CAKE currants, one pound of seeded raisins, a halt 1 lb. sugar 4 lbs. currants % oz. cloves P""""^ °* '=''™°- 1 lb. butter 2>i lbs.raisins,seeded % oz. ginger Mix like other fruit cakes. 1 lb. flour 1 lb. citron 1 oz. allspice 262.-CHEAP RAISIN AND CURRANT CAKES 10 eggs y^ lb. orange peel i oz. cinnamon Two pounds of sugar, one and one-quarter ji pt. brandy % pt. black molasses pounds of butter, one and one-half pints of eggs, Lemon and almond flavor one and one-half pints of milk, three pounds oil Mix like the fruit cake No. 254. flour, three-quarters of an ounce of baking 257.— ENGLISH CHRISTMAS CAKE. powder, flavor mace and lemon. 2 lbs. butter z% lbs. sultanas Mix like No. 229. Add the fruit when th* 2!< lbs. sugar xyi. lbs. currants A"""^ »s half mixed in and finish miring. Baa* 2X lbs. flour 1;^ lbs. mixed peel about 350 degrees Fahrenheit, in smaU poand I qt. eggs ;i 02. ground mace tins, or in large slab cake. % lb. blanched and chopped almonds 263.— BLACK MOLASSES FRUIT CAKES. % pt. rum or brandy CHEAP. Mix like other fruit cakes. One-half pound of sugar, one quart of molasses. Many of the English FRUIT, BRIDES and one quart of milk, a half ounce of soda, one pound PAOL RICHARDS BOOK OK BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 3a of lard, five pounds of flour, four eggs, two aunces of mixed spices, four pounds of currants, two pounds of raisins, a half pound of citron. Cream sugar, spices and lard; add molasses; milk with the soda dissolved; add the flour and beat in the eggs; last, mix in the fruit. Bake like the other fruit cakes. 264.— WHITE FRUIT CAKES. Add to No. 240 three pounds of mixed fruit, consisting of two pounds of sultanas, a half pound of blanched and shredded almonds, a half pound of citron and orange peel; also add four ounces more flour. Mix and bake as usual. With other fruit the same mixture can be made into FIG, DATE, PLAIN RAISIN, or SUL- TANA CURRANT CAKES, etc. 265— NUT CAKES. From the pound and white cake mixtures a variety of Nut Cakes may be made with the different kinds of nut meats. The best way to bake these cakes is to bake them in the small round, oval or square tins which hold from eight ounces to one pound. The Angel Cake molds may also be used to advantage. By using the different nuts you get WALNUT CAKE, PECAN CAKE, BRAZILIAN CAKE, PEANUT CAKE, FILBERT CAKE and PISTACHIO CAKE.

Paul Richards' book of breads, cakes, pastries, ices and sweetmeats