The New century cook book

One-half cup butter, one cup sugar, one-half cup milk, two cups flour, one-quarter pound citron, one-quarter pound raisins, one-eighth pound lemon peel, one-eighth pound orange peel, three eggs, two teaspoonfuls baking powder, one teaspoonful each vanilla, cloves, allspice, cinnamon and mace, one-half teaspoonful nutmeg. Rub butter to a cream and add sugar. Then add beaten yolks, and also milk and flour sifted with baking powder alternately. Add spices and beaten whites, and lastly, fruit and vanilla. Mrs. J. P. Bradley. Fruit Cake. Three pounds butter, three pounds sugar, three pounds flour, twenty-seven eggs, six pounds seeded raisins, six pounds currants, three pounds citron, three pounds almonds, half ounce cinnamon, half ounce nutmeg, half ounce mace, one-quarter ounce cloves. Make in two large loaves and bake five hours, Mrs. Banantine. New Century Cook Book. Dark Fruit Cake. One pound brown sugar, one pound butter, one pound brown flour, one cup sour milk, ten eggs, three pounds stoned raisins, two pounds currants, one teaspoonful soda dissolved in milk, one teaspoonful cloves, one teaspoonful cinnamon, one teaspoonful allspice, one nutmeg. Mix a little rose water with the fruit and let it stand over night. Bake very slowly for three hours. Half a cup of sour milk may be used with one cup of molasses. Mrs. J. H. Johnson. Lady Dorchester's Fruit Cake. One pound brown sugar, one pound butter, one pound flour (browned), three pounds raisins (seeded), one-half pound citron, ten eggs well beaten, two teaspoonfuls cinnamon, two teaspoonfuls nutmeg, one teaspoonful cloves. Bake in moderate oven three to four hours. Will keep for years. Mrs. G. H. Richardson. White Fruit Cake. One and one-third cups butter, two cups sugar, two cups sour milk, five cups flour, four eggs, one nutmeg, one pound sultana raisins, one-half pound citron peel sliced thin, one pound almonds (weighed in shells) sliced thin, one teaspoonful soda. Mrs. J. H. Johnson. Fruit Cake. One cup sugar, one cup butter, one cup sour cream, two eggs, one teaspoon soda, two tablespoonfuls cinnamon, half teaspoon cloves, one teaspoon allspice, one cup raisins, seeded, chopped fine, currants one cup, flour enough to mix stiff. Mrs. A. J. S. Cheap Fruit Cake. One cup sugar, one-half cup butter, two eggs, one cup sour milk, one teaspoon soda, one cup raisins, flour to thicken. c. w. c. Fruit Cake. Ten eggs, one pound butter, three-fourths pound sugar, one cup molasses, one pound three ounces of flour, one or two pounds of raisins, one pound currants, one-half pound citron, two nutmegs, two spoons of cinnamon, one teaspoon cloves, one teaspoonful soda, dissolved in warm water. Oakland Church. New Century Cook Book. Soft Ginger Bread. One-half cup of butter, one cup of New Orleans molasses, one cup of milk, one egg, one teaspoonful of ginger, one teaspoonful of soda. Mrs. A. W. Martin. Dr. Hibbard's Gingerbread. One-half cup butter, one cup sugar, one cup molasses, one cup sweet milk, three cups flour, two eggs, one teaspoon soda. Fruit Gingerbread. Three cups molasses, one cup sour cream, one cup butter, two eggs, one teaspoon soda, two of ginger, a pinch of salt, six cups flour; beat smooth, add one cup currants, raisins, or chipped citron, well floured, bake in slow oven. Mrs. Martha Parrish. Gingerbread.