Every Day Fruit Cake

Cream two cups sugar, one cup shortening, add three well beaten eggs, then two cups sour milk with one teaspoon soda, add sifted flour enough to make stiff dough, and other dry ingredients; putting in one-half cup each raisins, currants, citron, nuts, add a little more flour. Put very stiff dough in well greased pans. This will make three cakes. Bake in a slow oven from one to one and a half hours. Let age before using. - Miss Katherine Wells, Glendale, Calif.

Excellent Fruit Cake

One and one-fourth pounds butter, one and one-fourth pounds brown sugar, four pounds raisins, two pounds currants (soaked one hour in boiling water and wrung dry in a towel), one cup molasses, one pound walnuts (chopped), one-half pound citron peel (chopped), one-half cup sweet cider, one and one-fourth pounds flour, one tablespoon each, cinnamon, cloves, allspice, two nutmegs, thirteen eggs (whites and yolks beaten separately). Cream butter and sugar. Add raisins, currants, molasses, walnuts, spices, citron peel, eggs and flour. This quantity makes two large cakes, which will improve with age. Nearly fill the cake pans and bake three hours in a slow oven. - Mrs. E. E. Tefft, Anacortes, Wash.

Plain Fruit Cake

Beat to a cream one cup butter and two of sugar. Add one cupful molasses, one cupful sour milk, one teaspoonful soda and stir until the mixture stops "purring." Add three well beaten eggs, a teaspoonful each of cinnamon, cloves and nutmeg, a quarter cup shredded citron or preserved watermelon rind, and a cup each of seeded raisins and currants well dredged with flour. Add sifted flour to make rather stiff, turn into tube tins lined with buttered paper and bake in a slow oven. - Mrs. M. S. Carpenter, Hackensack, N. J.

Egoless Fruit Cake

One cupful butter, one and one-half cupfuls sugar, one cupful sour milk or buttermilk, one teaspoonful soda, two teaspoonfuls ground cinnamon, two cupfuls raisins, two cupfuls currants, two and one-half cupfuls flour. - Mrs. C. M. Wolfe, Williams, Ariz.

White Fruit Cake

Six eggs, three-fourths cup sweet milk into which put one-half teaspoon soda and one teaspoon cream tartar, three-fourths cup butter, well creamed, one and one-half cup sugar, three cups flour, ten cents worth of raisins, five cents worth of citron. Bake in a cake mold. - Mrs. K. W. Williams, Cyanthia, Ky.

White Fruit Cake

One cup butter, two cups pulverized sugar, one cup water, four cups flour with two teaspoons baking powder, whites of six eggs, two teaspoons vanilla or almond, or a little of each; one-fourth pound shaved citron, one-fourth pound lemon peel, one and one-half pounds large raisins, seeded and cut in two. Add floured fruit to the well creamed butter and sugar, then the sifted flour and the water alternately, then vanilla, and last fold in the well beaten whites of the eggs. Bake in moderate over in one large tube cake pan with oiled paper for one and one-half hours or more. Frost if desired. - Miss Carrie McClintic, Missouri.

White Fruit Cake

Cream well one cupful of butter with two cupfuls of granulated sugar;then add one cupful of milk, two and one-half cupfuls of flour, whites of four eggs beaten quite stiff, two even teaspoons of baking powder; one-half pound of figs, one-half pound of raisins, one-half cupful of almonds, crushed; one-fourth pound citron, chopped fine; one teaspoon lemon extract. Lastly add baking powder and mix well with flour before adding to other ingredients, also flour fruit well before adding to cake. Bake in slow oven for two hours. One-half cupful of dates may be added if desired. - Mrs. F. Beck with, Flagstaff, Ariz.