FRUIT CAKE

■ Most ladies think fruit cake quite incomplete without wine or brandy ; but it can be made equally as good on strictly temperance principles, by substituting one- third of a cup of molasses for a wineglass of brandy. To facilitate the operation of seeding raisins, pour boiling water on a few at a time (it will not injure the fruit or cake.) To seed, clip with the scissors, or cut with a sharp knife. Do not chop too fine if for light fruit cake, seeding is all that is necessary. Slice the citron thin and do not have the pieces too large or they will cause the cake to break apart in cutting. Currants should be kept prepared for use as follows : wash in warm water rubbing well, pour off water, and repeat until the water is clear; drain them in a sieve, spread on a cloth and rub dry ; pick out the bad ones, dry carefully in a cool oven, and set away for use. When the fruit is all mixed, cream the but- ter and sugar, (this is very important, in all cakes,) add the spices, molasses or liquors, then the milk (if any is used,) next the eggs well beaten, then the flour ; (when making a " black " fruit cake brown the flour,) pre- pared with baking powder or soda and cream tartar, then the flavoring, half and half of lemon and vanilla, and lastly the fruit, dredged with a very little flour. Some prefer to mix the fruit with all of the flour. When eggs are beaten separately, which is the better

plan for all cakes, observe the directions already given. It is well to test your dough by baking a small sample cake. When the cake is cold wrap in a cloth wet in whiskey or brandy to keep it moist.

In making very large cakes that require three or four hours to bake, an excellent way for lining the pan is the following : fit three papers carefully and grease thoroughly ; make a paste of equal parts Graham and white flour, wet with water just stifT enough to spread easily with a spoon ; place the first paper in the pan with the greased side down ; spread the paste evenly over the paper about as thick as pie- crust. In covering the sides of the pan, use a little paste to stick a portion of the paper to the top of the pan to keep it from slipping out of place ; press the second paper carefully into its place with the greased, side up, and next put in the third paper as you would, into any baking pan, and pour in the cake.

All except layer cakes, should be covered with a paper cap, when first put into the oven. Take a square of brown paper large enough to cover well the cake pan, cut off the corners, and lay a plait on four sides, fastening each with a pin, so as to fit nicely over your pan ; this will throw it up in the centre, so that the cover will not touch the cake. Save the cap as it can be used several times.