R. V. J

1 pound of butter,

1 pound of sugar,

12 eggs,

1 pound of flour,

1/2 gill of brandy,

1 nutmeg,

1/2 teaspoon of cloves,

2 teaspoons of cinnamon, 1 1/2 pounds of raisins,

1 1/4 pounds of currants, 1 pound of citron.

Seed the raisins; slice the citron in thin slices. Beat butter and sugar to a cream. Beat the eggs together till thick, then add them by degrees; also flour, brandy, spices, and the fruits last, and 1/2 teacup of golden syrup. Line the pan, rub with butter, and bake in a moderate oven about 4 hours.

White Fruit Cake

Miss Elise White

1 pound sugar,

1 pound flour, 3/4 pound butter, Whites of 12 eggs,

2 pounds citron,

2 pounds almonds,

1 large cocoanut, grated.

Add 1 tablespoon of soda and 2 of cream of tartar to flour and sift. Cream butter and sugar, and then add eggs, which have been beaten separately, and add flour alternately with whites. Beat well; then add lightly one-half of fruit, and put remainder in layers with the mixture in cake-mould. Bake slowly and carefully. Have almonds blanched and cut, and citron mixed with flour, cut in thin strips; cocoanut grated.

Fruit Cookies

Mrs. Henry C. Buckner

Beat well together

3 cups of brown sugar, 1 cup of butter,

1 cup of sour milk, 1 teaspoon of soda,

4 eggs, well beaten,

1 teaspoon of cloves,

2 teaspoons of cinnamon, 1 teaspoon of nutmeg,

9, cups of seeded and chopped raisins.

Flour enough to make a stiff batter that will drop off a spoon. Bake in a quick oven. 1 teacup of nuts would be an improvement.

Fruit And Delicate Cake

Mrs. Henry C. Buckner

2 1/2 cups of sugar,

4 1/2 cups of flour, sifted,

1 cup of butter,

1 cup of sour milk,

1 teaspoon of soda, not heaped,

4 eggs.

Flavor with lemon; fill 3 jelly tins. Then add to the remainder

1 cup of chopped raisins,

1 cup of currants, 1/2 citron,

2 tablespoons of molasses, 1 tablespoon of brandy,

1 tablespoon of cinnamon,

1/2 tablespoon of mace or allspice.

After it is baked, put alternate layers of light and dark with thick icing.