The New century cook book

Welsh Rarebit. One pound of cheese grated, one large tablespoon butter, one tablespoon tomato catsup, one-fourth teaspoon salt, dash of red pepper. Cook in a double boiler, stirring constantly until thick and smooth. Serve on hot buttered toast immediately. Miss Lora Eidsox, Galveston, Tex. New Century Cook Book. New Century Cook Book. THE POPULAR SWEETMEATS f " And if it happen as I did forecast. The daintiest dishes shall be served np last." — Hilton. CAKES, COOKIES AND DOUGHNUTS. ICING AND FILLING FOR CAKES. Fruit Cake. Three pounds raisins, (seeded), three pounds currants, two pounds citron, one pound lemon peel, one pound orange peel, one-half pound cherries (last three candied; may be omitted), one pound figs, one pound dates, one and one-fourth pounds butter, one and one-fourth pounds sugar (black), six eggs, one tablespoon cloves, two tablespoons cinnamon, two whole nutmegs, one tablespoon saleratus, one cup boiled cider and molasses mixed, three pints sifted flour. All fruit should be cut fine and floured. Cream the butter, sugar and yolks together. Add fruit, spices and beaten whites last. Bake in a slow oven in pans lined with parafine paper, from one and a half to two hours. A very large rule. Mrs. Albert Mackey. Fruit Cake. One and one-half pounds browned flour, one pound brown sugar, one pound citron, two pounds currants, three pounds stoned raisins, three-fourths pound butter and one teacup molasses, two teaspoonfuls mace, two teaspoonfuls cinnamon, one teaspoonful cloves, one teaspoonful soda, twelve eggs. Bake slowly for several hours. Mrs. U. H, Struble. Fruit Cake. Two pounds currants, two pounds raisins, one pound dark brown sugar, one pound citron, one pint molasses, one cup butter. New Century Cook Book. four eggs, one tablespoon cinnamon, one teaspoon cloves, two nutmegs, the rind of one lemon, one tablespoon of saleratus mixed with just enough water to dissolve. Flour. Coffee Fruit Cake. One cup of molasses, two cups of sugar, one cup of liquid coffee (hot), four eggs, one and one-half cups of butter, two pounds of raisins (seeded), one cup of currants, one piece of citron, one tablespoonful of cloves, one tablespoonful of cinnamon, one tablespoonful of nutmeg, one teaspoon of saleratus, four and one-half full cups of flour. Make stiff enough to hold up spoon. Mrs. N. G. Hardy. Dried Apple Fruit Cake. One cup butter, two cups sugar, one cup milk, six eggs, one teaspoon soda, three and one-half cups flour, two cups raisins, three cups dried apples soaked over night, then chopped fine and stewed two hours in two cups of molasses. Bake an hour and a half. Oakland Church. Choice Wedding Fruit Cake. One pound butter, two pounds brown sugar, one and onehalf pounds flour, one and one-half pounds currants, one and one-half pounds citron, two pounds raisins, twelve eggs, juice of two lemons, one nutmeg, mace to taste, one tumbler unfermented grape juice. Flour the fruit well and stir in last. Bake four or five hours in slow oven. This makes ten pounds of cake. Mrs. Geo. L. Wilkins. Fruit Cake — Excellent. One pound butter, one pound sugar, one pound citron, one pound of flour, two and a half pounds of raisins, two and a half pounds of currants, nine eggs, boil slowly three hours.