The new Annie Dennis cook book

pan ; cut the rest of the citron in long strips a quarter of an inch thick, and place about the cake, just letting the batter cover; this holds the cake together, and keeps it from crumbling. Bake slowly for six hours, being careful not to burn. When the cake is done, place on a large cloth; pour over it one teacupful of good wine, cover well with the cloth, and let remain till cold. This is ready for use in a few days, and will keep well. The currants should be washed and spread on a cloth to dry the day before using. Half this measure will make a very nice cake. It is well to use three or four layers of well greased brown paper in the pan, cutting to fit the sides. White Fruit Cake, No. 1 It) flour teacupfuls cream of lb pulverized sugar tartar in flour eggs (whites) teaspoonful soda in lb butter cupful sweet milk The quantity of fruit required: 1/4 lb Malaga grapes V2 lb almonds 3 or 4 bananas V2 lb raisins 1/4 lb citron 2 or 3 cocoanuts Cream the butter perfectly white. Add flour after sifting three times. Beat the whites of the eggs to a stiff froth; add last. Cut the cake in seven layers, cover the first layer with icing and grated cocoanut, the next with icing, cocoanut and pineapple. (Take the core and hard part out of the pineapple and chop the soft part fine. Press juice out) ; third layer with icing, cocoanut and Malaga grapes, pulped and chopped ; fourth layer, icing, cocoanut and raisins seeded and chopped fine; fifth layer, icing, cocoanut and bananas chopped fine; sixth layer, icing, cocoanut and citron chopped; seventh layer, icing, cocoanut, blanched almonds, chopped fine. Then put on the bottom layer of the cake for the top, ice it all over, sprinkle with cocoanut, and ornament, now and then, with whole almonds and raisins. White Fruit Cake, No. 2 Make a Premium White Cake. When the cake is cool, cut in four layers. Peel and slice six bananas thin ; grate one cocoanut and seed one pound of Malaga grapes. Spread the first layer with icing; then place the fruit on this ; first, a layer of bananas, then one of grapes, then one of cocoanut; spread the bottom of the next layer with icing, and place it. Proceed in this way with each layer; when this is done, ice the cake. Coventry Fruit Cake Vz lb butter, creamed with almonds lb sugar lb flour lb eggs lb prepared currants lb stoned raisins lb citron and lemon peel teaspoonful cloves teaspoonful cinnamon teaspoonful allspice small nutmeg teaspoonfuls baking powder % lb sweet and bitter Flour carefully the fruits and nuts before stirring in last. Blanch and pound the almonds. Cocoanut Cake 2 teacupfuls sifted flour % teacupful sweet milk 1 teacupful white sugar V2 teacupful butter 1 teacupful cocoanut 1 teaspoonful baking (grated) powder Sift the baking powder in the flour; cream sugar and butter together until very light ; add half the sweet milk, and when well mixed, add half the flour, then the balance of the milk and flour. Add the eggs, beaten to a stiff froth, and lastly, the cup of cocoanut, well dredged in flour. Bake in a moderately hot oven. The cocoanut should be grated, sprinkled lightly with sugar, and set in the sun a few hours before using. Raisin Cake