Fruit Cake

2 lbs. raisins, 2 lbs. currants, 1 lb. figs, 1/2 lb. citron, 1 lb. butter, 1 lb. sugar, 1 lb. flour, 12 eggs, 3/4 cup molasses, 2 lemons, 1 wine glass grape juice, 1 1/2 grated nutmegs, 1 teaspoonful ground cloves, 2 teaspoonfuls cinnamon. Line pan with paper and bake in slow oven from 3 to 3 1/2 hrs.

Mrs. Robert M. Wirt.

Fruit Cake

7 eggs (beat the whites separately), 1 cup butter, 2 cups sugar, (granulated, sifted twice), 2 1/2 cups flour (measure before it is sifted 3 times), 1 cup milk, 1 lb. raisins, 1 lb. figs, 1/2 lb. almonds, 1/2 lb. English walnuts, 1/4 lb. citron, 2 teaspoonfuls yeast powder, 1/4 lb. each of conserved cherries, pineapple, orange, and lemon. Bake 3 hours. Drop the cherries on top of batter.

Mrs. L. H. Hoffacker.

Fruit Cake

1 lb. of sugar, 1 lb. of currants, 1 1/2 lbs. of raisins, 1/2 lb. of citron, 1/2 lb. of butter,1 lb. of eggs,(10 eggs), 1 lb. of flour, 1 additional cup of flour in which to roll fruit, 2 teaspoonfuls of baking powder, a wine-glass of grape juice. Work butter and sugar to a cream. In the following order add yolks of eggs, grape juice, whites of eggs beaten to a stiff froth, and flour with the baking powder. Lastly, stir in the fruit. Bake 2 hours. Mrs. Samuel Althoff.

White Fruit Cake

Three-fourth pound sugar, whites of 7 eggs, 5 oz. butter, 3/4 lb. flour, 1 teaspoonful baking powder, 1 teacup sweet milk, three-eighths of a lb. of citron, 1/2 grated cocoanut, 1 cup of blanched almonds cut fine. Mrs. C. B. Wirt.

White Fruit Cake

1 cup butter, 2 cups sugar, 1 cup sweet milk, 2 1/2 cups flour, whites of 7 eggs, 2 teaspoonfuls of baking powder, 1 lb. each of raisins, figs, and dates, 1/4 lb. citron, 1/2 lb. currants, 1 cocoanut grated; beat well before adding fruit, stir fruit in last. Bake slowly.

Mrs. W. F. Kintzing.

Raisin Cake

Pour 2 cups boiling water over 1 lb. raisins and boil 15 minutes. Take from fire and add 1 cup cold water, 1 scant tablespoonful soda, 1/2 cup butter, 2 cups white sugar, 4 cups flour, 1 teaspoonful salt, 1 teaspoonful each of cinnamon, cloves, and nut-meg. (Cream the sugar and butter).

Mrs. F. C. Basserman.

Gold Cake

Yolks of 8 eggs, 1 cup of sugar, 3/4 cup of butter and lard,1/2 cup of sweet milk,1 3/4 cups of flour, 2 teaspoon-fuls of baking powder, flavoring.

Mrs. Wesley Myers.

Gold Cake

1 1/2 cups granulated sugar,1/2 cup butter,3/4 cup milk, 2 cups flour, yellow of 8 eggs and one whole egg, 2 teaspoonfuls baking powder. Mrs. H. A. Smith.

Gold Cake

Yolks of 8 eggs, 1 1/4 cups granulated sugar, two-thirds cup butter, two-thirds cup sweet milk, 2 1/2 cups flour, 1 teaspoonful cream tartar, scant 1/2 tea-spoonful soda, flavor to taste. Sift flour once, then measure, add soda and sift 3 times; cream butter and sugar thoroughly, beat yolks about half, add cream tartar and beat to a stiff froth; add this to creamed butter and sugar and stir thoroughly; add milk, then flour. Put in a slow oven at once; bake 30 to 50 minutes.