FoodNetArchive

Mary Jane's cook book

1916

Page 18 · 8 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Butter, 1 pound. Nutmeg, 1. Sugar, 1 pound. Mace, 1 teaspoon. Salt, 1/2 teaspoon. Clove, 1 teaspoon. Eggs, 8. Cinnamon, 2 teaspoons. Cream, 1 cup. Currants, % pound. Orange juice, 1 wineglass. Raisins, % pound. Lemon, 1. Citron, y2 pound. Flour, 11/2 pounds. Candied lemon peel, 14 pound. Candied orange peel, 14 pound✪ Wedding Cake. Cream butter and sugar, add salt and well beaten eggs, 2 at a time, beating thoroughly after each addition. Add cream, fruit juices and flour mixed and sifted with spices. Flour the fruit lightly and add last. Line loaf cake pans with greased paper and pour in mixture. Bake in a slow oven. Makes 2 loaves. CAKE AND FILLINGS 41 PRIZE FRUIT CAKE. Butter, 1 pound. Currants, 2 pounds. Brown sugar, 1 pound. Seeded raisins, 2 pounds. Eggs, 10. Citron, 1 pound. Brandy, 1 cup. Clove, 2 teaspoons. Molasses, 1 cup. Nutmeg, 2 teaspoons. Pastry flour, 6 cups. Mace, 2 teaspoons. Soda, 1 teaspoon✪ Prize Fruit Cake. Cream butter and sugar, add well beaten eggs, brandy, molasses and sifted flour. Flour fruit, cutting citron in thin slices, add with spices and soda dissolved in a little warm water. Bake in a very slow oven 4 hours. Makes 4 loaves. Do not cut for at least a week. Don't Worry. COFFEE FRUIT CAKE. Butter, y2 cup. Eggs, 3. Sugar, 2 cups. Coffee, 1 cup. Clove, l/2 saltspoon. Flour, 5 cups. Mace, 1 saltspoon. Soda, 1 teaspoon. Cinnamon, 1 saltspoon. Citron, 14 pound. Molasses, 1 cup. Raisins, y% pound. Currants, % pound✪ Coffee Fruit Cake. Cream butter and sugar, add spices and molasses, beat for 5 minutes and add well beaten egg yolks and coffee, then the sifted flour, soda dissolved in a little water, and egg whites beaten stiff. Chop citron, flour all fruit and add last. Bake in moderate oven. GRAHAM FRUIT CAKE. Graham flour, 3 cups. Seedless raisins, y2 pound. White flour, 2 cups. Soda, 1 teaspoon. Sugar, 2 cups. Baking powder, y> teaspoon. Molasses, 1 cup. Cinnamon, 1 teaspoon. Milk, 2 cups. Mace, 1 teaspoon. Salt, 1/2 teaspoon✪ Graham Fruit Cake. Sift flours with spices, soda and baking powder. Add remain- ing ingredients and mix well. Bake in slow oven for iy2 hours. Mrs. M. T. 8., Wollaston. 42 CAKE AND FILLINGS SOUR CREAM FRUIT CAKE. (No eggs, no butter.) Soda, 1 teaspoon. Flour, 3 cups. Warm water, 1 tablespoon. Cinnamon, 1 teaspoon. Thick sour cream, 1 cup. Nutmeg, V2 teaspoon. Molasses, !/2 cup. Ginger, 1 saltspoon. Brown sugar, 1 cup. Raisins, 1 pound✪ Sour Cream Fruit Cake. Dissolve soda m warm water in a mixing bowl. Add sour cream, molasses, and soft brown sugar. Stir till sugar is dissolved and add flour sii'ted with the spices. Beat until smooth and stir in raisins. Bake in a slow oven for 1 hour. One-half currants may be used instead of all raisins. Citron may also be used if desired. This cake should be kept 3 or 4 days before cutting. APPLE FRUIT CAKE. Butter, 1 cup. Soda, 1 teaspoon. Sugar, 2 cups. Raisins, 2 cups. Milk, 1 cup. Dried apples, 3 cups. Flour, 31/2 cups. Molasses, 2 cups. Eggs, 2. Citron, 1/2 cup✪ Apple Fruit Cake. Cream butter and sugar, add milk in which dissolve soda, then the eggs, beaten, flour and lastly raisins, citron and apples which have been soaked overnight and then chopped fine and stewed 2 hours in the molasses. Bake I1/*? hours. ORANGE CAKE. Butter, 1/2 cup. Eggs, 2. Sugar, 1 cup. Milk, i/2 cup. Orange, !/£. Baking powder, 2 teaspoons. Flour, iy2 cups✪ Orange Cake.