rate_ oven. Half a glass of
brandy is an improvement, if you have it convenient.

FRUIT CAKE. (Superior.)

Three pounds dry flour, one pound sweet butter, one pound sugar, three
pounds stoned raisins, two pounds currants, three-quarters of a pound
sweet almonds blanched, one pound citron, twelve eggs, one
tablespoonful allspice, one teaspoonful cloves, two tablespoonfuls
cinnamon, two nutmegs, one wine-glass of wine, one wine-glass of
brandy, one coffeecupful molasses with the spices in it; steep this
gently twenty or thirty minutes, not boiling hot; beat the eggs very
lightly; put the fruit in last, stirring it gradually, also a
teaspoonful of soda dissolved in a tablespoonful of water; the fruit
should be well floured; if necessary add flour after the fruit is in;
butter a sheet of paper and lay it in the pan. Lay in some slices of
citron, then a layer of the mixture, then of citron again, etc., till
the pan is nearly full. Bake three or four hours, according to the
thickness of the loaves, in a tolerably hot oven, and with steady
heat. Let it cool in the oven gradually. Ice when cold. It improves
this cake very much to add three teaspoonfuls of baking powder to the
flour. A fine wedding cake recipe.

FRUIT CAKE BY MEASURE, (Excellent.)

Two scant teacupfuls of butter, three cupfuls of dark brown sugar, six
eggs, whites and yolks beaten separately, one pound of raisins,
seeded, one of currants, washed and dried, and half a pound of citron
cut in thin strips; also half a cupful of cooking molasses and half a
cupful of sour milk. Stir the butter and sugar to a cream, add to that
half a grated nutmeg, ope tablespoonful of ground cinnamon, one
teaspoonful of cloves, one teaspoonful of mace, add the molasses and
sour milk. Stir all well; then put in the beaten yolks of eggs, a
wine-glass of brandy; stir again all thoroughly, and then add four
cupfuls of sifted flour alternately with the beaten whites of eggs.
Now dissolve a level teaspoonful of soda and stir in thoroughly. Mix
the fruit together and stir into it two heaping tablespoonfuls of
flour; then stir it in the cake. Butter two common-sized baking tins
carefully, line them with letter paper well buttered, and bake in a
moderate oven two hours. After it is baked, let it cool in the pan.
Afterward put it into a tight can, or let it remain in the pans and
cover tightly. Best recipe of all.

_Mrs. S. A. Camp, Grand Rapids, Mich._

WHITE FRUIT CAKE.

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