MOLASSES FRUIT CAKE. One cup molasses, one and three-fourths cups light brown sugar, I cup cold water, i cup butter. Boil the molasses, sugar and butter together, and set aside to cool, flour as thick as a pound cake, then add 3 eggs well beaten, then i pound of rais- ins, I of currants and one half of citron, with two table-spoonfuls of flour, mixed through the fruit. Bake nearly 2 hours. FRUIT CAKE. Put I tea-spoonful of soda in a coffee cup, add 5 tea-spoonfuls of hot water, 4 of melted butter and fill with molasses, make it pretty stiff with flour, then stir in this all it will hold of chopped raisins, Zante currants, citron, and i tea-spoonful each of cinnamon and nutmeg, and a pinch of cloves✪ Fruit Cake Bake from 3 to 4 hours in a very slow oven. (Put buttered paper in the bottom of the pan.) The longer this cake is kept the better it is. NO. 2. One pound each of sugar, butter and flour, 2 pounds of raisins and currants, i pound of citron, 9 eggs, one-half pint of brandy, one-half ounce each of cinnamon, nutmeg, cloves and mace. Beat the eggs separately, stir the whites and the flour in last. NO. 3. Eight eggs beaten separately, i pound butter, 2 COOKING DIVISION. 315 pounds sugar, 2 pounds raisins, one and one-half pounds of figs, I pound Zante currants, one-half pound citron, i pint brandy, one and three-fourths pounds of flour, 2 tea-spoonfuls soda, nutmeg and cinnamon each one and one-half tea-spoonfuls. FARMERS FRUIT CAKE. Soak 3 cups dried apples over night, chop slightly in the morning, then simmer 2 hours in 2 cups of molasses, add 2 eggs, I cup of sugar, i cup sweet milk, three-fourths cup of butter, 2 tea- spoonfuls soda, flour to make a stiff batter, spice to suit the taste✪ Farmers Fruit Cake. Bake in a moderate oven. BLACK CAKE. One pint molasses, i pint brown sugar, i pint of butter, I pint sour milk, 3 eggs, 2 tea-spoonfuls of soda, cloves, nutmeg, cinnamon and raisins✪ Black Cake. Make it very stiff and bake in a slovr oven. This will make 2 large cakes. NO. 2. One pound browned flour, i pound brown sugar, I pound citron, 2 pounds currants, 3 pounds stoned raisins, three-fourths pound butter, i tea- cupful of molasses, 2 tea-spoonfuls of mace, 2 tea- spoonfuls cinnamon, i tea-spoonful cloves, i tea- spoonful soda and 12 eggs. This is an excellent receipt, and will make two large loaves. It will keep a year if locked up. DELICATE CAKE. Whites of 4 eggs, i cup Of milk, one-half cup of butter, 2 cups sugar, two and one-half cups flour, 3l6 DOMESTIC GUIDE. I tea-Spoonful baking powder✪ Delicate Cake. This makes 2 loaves. If you want it very nice, use i cup of corn starch in place of i of flour. CARAMEL CAKE. Three cups of sugar, i y^ cups butter, i cup milk, 4^ cups flour, 5 eggs, 2 -tea-spoonfuls bak- .✪ Caramel Cake ing powder. Bake in layers. Caramel for filling : One and a half cups brown sugar, half cup milk, i cup molasses, i tea-spoon- ful butter, I table-spoonful flour, 2 table-spoonfuls cold water. Boil this mixture 5 minutes, and add half a cake of bakers' chocolate (grated), and boil until it is the consistency ot custard. Add a pinch of soda, stir well, and remove from the fire. When cold flavor with vanilla, spread between the layers, and on top of the cake, and set in a sunny win- dow to dry. ORANGE CAKE.

AI-modernized reading of the original text

MOLASSES FRUIT CAKE. One cup molasses, one and three-fourths cups light brown sugar, I cup cold water, i cup butter. Boil the molasses, sugar and butter together, and set aside to cool, flour as thick as a pound cake, then add 3 eggs well beaten, then i pound of raisins, I of currants and one half of citron, with two table-spoonfuls of flour, mixed through the fruit. Bake nearly 2 hours. FRUIT CAKE. Put I tea-spoonful of soda in a coffee cup, add 5 tea-spoonfuls of hot water, 4 of melted butter and fill with molasses, make it pretty stiff with flour, then stir in this all it will hold of chopped raisins, Zante currants, citron, and i tea-spoonful each of cinnamon and nutmeg, and a pinch of cloves. Bake from 3 to 4 hours in a very slow oven. (Put buttered paper in the bottom of the pan.) The longer this cake is kept the better it is. NO. 2. One pound each of sugar, butter and flour, 2 pounds of raisins and currants, i pound of citron, 9 eggs, one-half pint of brandy, one-half ounce each of cinnamon, nutmeg, cloves and mace. Beat the eggs separately, stir the whites and the flour in last. NO. 3. Eight eggs beaten separately, i pound butter, 2 pounds sugar, 2 pounds raisins, one and one-half pounds of figs, I pound Zante currants, one-half pound citron, i pint brandy, one and three-fourths pounds of flour, 2 tea-spoonfuls soda, nutmeg and cinnamon each one and one-half tea-spoonfuls. FARMERS FRUIT CAKE. Soak 3 cups dried apples over night, chop slightly in the morning, then simmer 2 hours in 2 cups of molasses, add 2 eggs, I cup of sugar, i cup sweet milk, three-fourths cup of butter, 2 teaspoonfuls soda, flour to make a stiff batter, spice to suit the taste. Bake in a moderate oven. BLACK CAKE. One pint molasses, i pint brown sugar, i pint of butter, I pint sour milk, 3 eggs, 2 tea-spoonfuls of soda, cloves, nutmeg, cinnamon and raisins. Make it very stiff and bake in a slovr oven. This will make 2 large cakes. NO. 2. One pound browned flour, i pound brown sugar, I pound citron, 2 pounds currants, 3 pounds stoned raisins, three-fourths pound butter, i teacupful of molasses, 2 tea-spoonfuls of mace, 2 teaspoonfuls cinnamon, i tea-spoonful cloves, i teaspoonful soda and 12 eggs. This is an excellent receipt, and will make two large loaves. It will keep a year if locked up. DELICATE CAKE. Whites of 4 eggs, i cup Of milk, one-half cup of butter, 2 cups sugar, two and one-half cups flour, I tea-Spoonful baking powder. This makes 2 loaves. If you want it very nice, use i cup of corn starch in place of i of flour. CARAMEL CAKE. Three cups of sugar, i y^ cups butter, i cup milk, 4^ cups flour, 5 eggs, 2 -tea-spoonfuls bak- . ing powder. Bake in layers. Caramel for filling : One and a half cups brown sugar, half cup milk, i cup molasses, i tea-spoonful butter, I table-spoonful flour, 2 table-spoonfuls cold water. Boil this mixture 5 minutes, and add half a cake of bakers' chocolate (grated), and boil until it is the consistency ot custard. Add a pinch of soda, stir well, and remove from the fire. When cold flavor with vanilla, spread between the layers, and on top of the cake, and set in a sunny window to dry. ORANGE CAKE.

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Fruit CakeMarble CakeOrange CakeFruit Cake Without EggsMolasses Fruit CakeFarmers Fruit CakeBlack CakeDelicate CakeCaramel Cake

Dr. M'Millan's formulas and domestic guide