Kirmess cook book

Miss Addie Montgomery, New York. One-half pound of Maillard's chocolate, grated, threefourths cup of milk, yolk of two eggs, one-half cup of powdered sugar. Put milk in double boiler, when hot put in chocolate and cook for three-fourths of an hour. Beat sugar with yolk of eggs and put it in the cooked milk and chocolate, then let it cook ten minutes more. SUNSHINE CAKE. Mrs. Lambert's Professional Cook. One cup of sugar, whites of eight eggs, yolks of five, beat whites then yolks, add sugar, yolks and whites, one and a half cups of flour last, a pinch of salt, a teaspoonful of cream tartar, sifted three times in flour. AUNT JANE'S FRUIT CAKE. Mrs. Mary Burton, New Brunswick, N. J. One pound flour, one pound butter, one pound brown sugar, ten eggs, three pounds raisins, three pounds currants, two pounds citron, one wine glass brandy, one tablespoonful of salt, cinnamon, cloves and allspice to taste. Mix; beat eggs very light, rub fruit with a little flour, mix in fruit and flour alternately. FRUIT CAKE. Mrs. C. M. Gould, Bay Side, L. I. One pound of butter, one pound of sugar, one pound of flour, nine eggs, four pounds of raisins (chopped), four pounds of currants, one-half pound citron (sliced), three gills of brandy, one tablespoonful of ground cloves, one tablespoonful of ground cinnamon, one tablespoonful ground allspice, one nutmeg (grated), one tablespoonful of vanilla extract, one tablespoonful of orange extract, one tablespoonful of almond extract, the juice and rinds of two lemons. Bake in two separate pans containing four pounds each, one hour and a quarter, in a moderate oven. Carrie's fruit cake. Mrs. Henry L. Kellers. Cream two tablespoons lard, or butter, with one cup sugar, white or brown, add one egg well beaten, one cup sour milk in which is dissolved one teaspoon soda, onehalf teaspoon cinnamon, one-half teaspoon cloves, onequarter teaspoon each of mace and allspice, two cups pastry flour, one cup chopped raisins, one-half cup currants, one-half cup chopped lemon or orange peel, and citron mixed, rub one-fourth cup more of flour over the fruit, then mix all together. Have a bread pan well greased and lined with brown paper, also greased well; put in the cake mixture and bake slowly an hour. This will keep a long time. POUND CAKE. Mrs. C. M. Qould. One pound butter, one pound sugar, one pound flour, eight eggs, one gill brandy, two tablespoons vanilla, one-quarter teaspoon ground mace. Bake in moderate oven forty minutes. SPICE CAKE. Excellent, Rye, N. Y. Two cups brown sugar, two cups sour milk or cream, one tablespoonful butter, one teaspoon cloves, one teaspoon cinnamon, one teaspoon allspice, one large cup of raisins, one large cup of citron, one teaspoon soda, dissolved in half cup of molasses, flour sufficient to make soft batter. SPICE CAKE. Mrs, Ralph Stauffen, Providence, R. L Two cups brown sugar, one cup butter, one and onethird cups milk, four eggs, two teaspoonfuls cinnamon, one teaspoonful cloves, two teaspoonfuls baking powder, one cup of chopped raisins, four small cups of flour. SPICE CAKE. Mrs. W, A. Durrie. Two-thirds cup of butter, one cup of sugar, one-half cup of milk, two cups of flour, one egg, chopped raisins, one tablespoon of cinnamon and cloves, one teaspoon of soda. SPICE CAKE. Mrs, Wilbur Smith, Batavia, N, Y.