CAKK-MAKING

quantity of raisins and currants will do). Put flour in a large crock, mix well with cream tartar, make a Avell in the center, put in other ingredi<;nts, having warmed tlie butter and molasses a little; mix well together with the hands, putting in the fruit last after it has been floured; l)ake two hours in a modcratf^ oven. This will make two common sized loaves.

Fruit Cake. — One pound earli brown sugar, butter, eggs and flour, two each raisins and currants, half pound citron, a nutmeg. tal)lespoon cloves, one of allspice, half pint brandy, and two tea- spoons l)aking powder. After baking, while yet warm, pour over cake a half i)int wine. This makes the cake delicious.

E.reellent Fruit Cake. — One and a half i)ounds laisins, one and a fourth pounds currants, three-fourths ])()und citron, pound each butter and sugar, one and one-fourth pounds flour, ten eggs, two tablespoons lemon, two teaspoons yeast powder; mix a fourth pound of the flour in the fruit.

Gtrrnan Fruit Gale. — Sift one pound flour into pan in a heap and make a hole in the top ; in this put half teaspoon salt, one tea- spoon cinnamon, twelve ounces butter, and two ounces pulverized sugar. Mix and add yolks of eight eggs end a little cold water, leaving it a stifl" dough; wrap it in a clean cloth, and set in a cool place for an lu)Ur. In the summer it ought to l)e put on ice. This can be used for a variety of layer cakes. Koll out some of the dough about ([uarter of an inch thick, cut it round and put it on ]>iece white paper cut to lit ; cut a strip of dough an inch wide, and stand it up around the edge, and take a strip of Avhite paper and paste around the cake and to the paper under it so as to keep it in shape. Into this dish of dough ])ut enough apiicot marmalade to cover the bottom, over this jtut a layer of dough cut in little bis- cuits, then a layer of preserved cherries, then another layer of little biscuits. Chop two ounces beef's marrow flne, and cover over the top ; ))Ut it on a tin carefully, and set in a slow oven. ^V'hile this is Itaking mix yolks of six eggs, four ounces sugar, one-half quart thick <'rea:n, and a cup cheirv juice, and put over cake when half bak- e<l. ^^'hen it is well settled put back in the oven again and let re- main till done. Turn on a large plate and serve while warm.

Jam Fruit Cake. — One and a half cups brown sugar, two of flour, one each butter and cho])]>ed raisins,, three eggs, three table- spoons sour milk, half teasfxton soda, half cup blackberry jam. This is excellent as well as economical.

Pepper Fruit Cake. — Yolks seven eggs, two cups brown sugar, one cup each molasses, butter and sour cream, one teaspoon each soda and pepper, one teasj)oon each cinnamon, allspice and cloves, one quart flour, one pomid raisins, half pound currants, fourth

CAKE-.^fAKIXr,. ( /

pound eitron, -wine glass ln-.-indy. 8ee directions for preparing fruit in cake preface.

Pound Fruit Cede. — One pound ea<li ilour, brown sugar, citron, raisins, currants, candied fruits (figs and dates) mixed nuts, (shell- ed), l)utter, twelve eggs, one teaspoon each ground cloves and cin- namon, one pint best Inandy, one cup molasses. Brown the flour, cliop nuts slightly and add whites of eggs, beaten separately, last. Bake four to five houi's in slow oven.

Scotch Fruit Cale. — A cup butter, two of white sugar, four of sifted flour, tliree-fourths (nip sour milk, half teaspoon soda, nine eggs beaten separately, one ])ound raisins, half i)ound currants, a fourth pound citron ; cream the Imtter and sugar, add milk graclu- ally, then lieaten yolks of eggs, and lastly, while stirring in flour, the whites Avell whip})(Hl. Flavor Avith one teaspoon each lemon and vanilla extract, and have raisins chopped a little, or, better still, seeded, and citron sliced thin. Wash and dry currants before using, and flour all fruit slightly. In juitting cake in pan, ])lace first a tbin layer of cake, then S])rinkle in some of the three kinds of fruit, then a layer of cake, and so on. always finishing oft" with a thin layer of cake. Bake in a mod(^rate oven for two hours. Tested by many and has never failed.

Groom's Cake. — Ten eggs beaten separately, one pound each butter, white sugar, and Hour, two of almonds l)lanched and chop- ped fine, one of seeded raisins, half pound citron, shaved fine; the juice and rind of one lemon may be added ; l)eat Iiutter to a cream, add sugar gradually, then the well-beaten yolks; stir all till very light, and add the chopped almonds; beat the whites stiff" and add gently with the flour ; take a little more flour and sprinkle over the raisins and citron, then put in the cake-pan, first a layer of cake batter, then a layer of raisins and citron, then cake, and so on till all is used, finishing oft' with a layer of cake. Bake in a moderate oven two hours.

Hard- 21 one}/ Cake. — (rold part : Yolks of eight eggs, scant cup butter, two of sugar, four of flour, one of sour milk, teaspoon soda, tablespoon corn starch ; flavor with lemon and vanilla. Silver part ; T\yo cups sugar, one of butter, four (scant) of flour, one of sour milk, teaspoon soda. tal)lespoon corn starch, whites eight eggs ; flavor with almoiid or peach. Put in pan, alternately, one spoon each gold and silver.

Hayes Cake. — One tnip sugar, half cup butter, tin-ee eggs beaten well together, level teaspoon soda stirred in half cup sour milk, two small cups flour ; flavor with lemon, pour in small dripping-pan, bake half an hour, and cut in squares.

niclxory-Nut Cake. — Two cups sugar, one of milk. Iwo-thirds

78 CAKE-MAKING.

cup butter, three of flour, three eggs, two teaspoons baking powder, a cup nut-kernels cut iine. Tried, and not found wanting. Without nuts makes a good hiyer cake for any filling.

Hickory-nut Cake. — A cup butter, two of sugar, three of flour, one of sweet milk, whites of seven and yolks of two eggs, a teaspoon soda, two of cream tartar, one ])int hickory-nut meats rolled and sprinkled Avith flour; beat whites to stilf froth. Rich and excellent.

Huckleherry Cake. — One cu]j butter, two cups sugar, three cups flour, five eggs, one cup sweet milk, one teaspoon soda, dissolved in liot water, one teaspoon each of nutmeg and cinnamon, one quart berries, dredged well with flour. Stir them in carefully. Bake in loaf

Lady^s Cake. — One-half cup butter, one and a half of two of flour, nearly one of sweet milk, half teasjjoon soda, < cream tartar, whites four eggs well beaten ; flavor with peach ....... A

sugar, , one of peach or al- mond.

Yellov) Lady's Cake. — One and a half cups flour, one of sugar, half cup each butter and sweet milk, teaspoon soda, two teaspoons cream tartar, yolks four eggs, teaspoon vanilla.

Lemon Cake. — One pound each flour and sugar, throe-feurths pound butter, seven eggs, juice of one and rind of two lemons. The sugar, butter and yolks of eggs must be beaten a long time, adding hy degrees the flour, and the Avhites of eggs last. A tumbler and a half sliced citron may be added. This keeps well

Loaf Cake. — Two cups sugar and one of l)Utter beaten to a cream, three eggs, the whites beaten separately, three cups flour with one teaspoon cream tartar stirred in, yolks of the eggs stirred well with the sugar and butter ; now add two cups more flour with one teaepoon cream tartar, one cup sweet milk and the whites of the eggs, and then stir again ; add one nutmeg, one pound raisins or currants dredged with flour, one teaspoon soda dissolved in four tablespoons water. This makes two nice loaves, and is excellent.

French L^oaf Cake. — Five cu})S sugar, three of butter two of milk, ten of flour, six eggs, three nutm(!gs, pound S(!edcd raisins, a grated lemon, suudl teasi)oon soda, two-thirds cup Orleans molasses.

Old-Fas/tioned Loaf Cake. — Three pounds (three quarts sifted and well hea})ed) flour, one and a fourth ])ounds (a rounded pint of soft) butter, one and three-fourths pounds (one quart) sugar, five gills new milk, half pint yeast, three eggs, two pounds raisins (half pound citron may be added, but most excellent without ), teaspoon