Bake three
hours.
FRUIT CAKE. MRS. T. H. LINSLEY.
One cup butter, one cup brown sugar, two-thirds cup molasses, three
cups flour, one-half cup sour milk, one cup raisins, one cup currants,
one teaspoon soda in milk, four eggs, citron and spice to taste.
FRUIT CAKE. MRS. G. H. WRIGHT.
One pound flour, one pound brown sugar, one pound citron, two pounds
raisins, two pounds currants, three-fourths pound butter, one pound
almonds, one ounce mace, one cup molasses, one-half teaspoon soda
stirred in molasses, ten eggs. Stir sugar and butter to a cream; then
add whites and yolks of eggs, beaten separately. Stir in flour
gradually, and molasses and spices; lastly, the fruit. This makes
three loaves. Bake in a moderate oven.
FRUIT CAKE. MRS. JOHN EVANS.
Two cups butter, two and one-half cups sugar, two and one-half cups
molasses, eight cups flour, two cups sour milk, eight eggs, two
teaspoonfuls soda, three pounds raisins, three pounds currants, one
pound citron, one pound figs, two lemons (grate the rind and squeeze
the juice), two glasses of jelly, cloves, mace, cinnamon, and nutmegs.
Mix flour and fruit alternately. Bake three and one-half hours.
PLAIN FRUIT CAKE. MRS. R. H. JOHNSON.
One cup sugar, one-half cup butter, three cups flour, one cup water,
two eggs, one teaspoonful baking powder, one pound seeded and chopped
raisins; nutmeg, cinnamon, and citron to taste.
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