Buttermilk Fruit Cake

Beat together 2 cups buttermilk, 2 cups raisins, 2 cups currants, 2 cups sugar, 2 tablespoons shortening, 2 teaspoons soda, 4 cups flour, spice to suit taste. Put it in pan ready for the oven, then let it rise over night. - Mrs. C. E. Wales, Berwyn, 111.

Honey Fruit Cake

Warm 1/2 cup butter, 1/2 cup honey, and 1/3 cup apple jelly or sweet cider, slightly; add 2 beaten eggs, then 1 teaspoon soda, dissolved in a little warm water; add spices to taste, and flour enough to make a stiff batter; then stir in 1 teacup each of raisins and dried currants, and bake in a slow oven. Keep in a covered jar several weeks before using. - Mrs. C. A. Love, Homewood, 111.

Southern Fruit Cake

Brown 1 lb. of flour in the "\en, stirring occasionally, sift, chop 1 lb. pecan meats, and slice 1 lb. each of candy, orange, citron, and lemon peel; add these and 1 lb. of currants, and 1 lb. raisins to the flour, and beat all up together; then add 2 teaspoons of baking powder. Cream 1 lb. sugar and 1 lb. of butter, and add 12 beaten eggs, and 1 cup molasses; add to the other ingredients and season with 1 teaspoon each of nutmeg, cloves, allspice; a gill of brandy may be used in the cake or may be brushed over it each week for 2 months, allowing the flavor to permeate it. Bake from 3 to 4 hrs., or steam 3 hrs. and bake 1 hr., or put in fireless cooker all day, heating the stones twice. This makes a 6-lb. cake. - Mrs. G. E. Hamilton, 508 S. 4th Ave., May-wood, 111.

Variation I

1 lb. of currants, 1 lb. of raisins, 1 lb. of citron, 1 lb. butter, 1 lb. flour, 1 lb. sugar, 1 lb. each candied orange and lemon peel, 1 lb. pecan meats, 12 eggs, 2 teaspoons baking powder added after everything else is in, 1 teaspoon of nutmeg, chopped nuts, slice peel, roll all fruit and nuts in flour, beat all up together, then add the baking powder. Bake 3 or 4 hrs., or steam and bake 1 hr., or cook in fireless cooker all day, heating stones about twice. Is a 6-lb. cake when done. - Mrs. G. E. Hamilton, 508 S. 4th Ave., Maywood, 111.

White Fruit Cake

Cream together 2 cups sugar and 1 cup butter; add the whites of 8 eggs, 3 cups flour, in which sift 2 teaspoons baking powder, 1/2 lb. chopped almonds, 1 cup grated cocoanut, 1/2 glass white wine, 1/4 lb. fine cut citron. Many use water instead of wine. This makes 2 loaves. Bake about 1 hr. - Mrs. Jennie rice, Bartlett, 111.

Fudge Cake

Cream together 1 cup sugar, 2/3 cup butter; add 1 cup sweet milk, 2 1/2 cups flour, in which 1 teaspoon baking powder has been sifted, stir in 1/4 cup chocolate, melted; add 1/2 cup walnuts, broken up, and lastly 3 eggs, yolks and whites beaten separately.

Fudge Frosting

Melt 1 1/2 teaspoons butter, add 1/2 cup cocoa, a few grains salt, 1 1/2 cups sugar and 1/4 cup milk, 1 teaspoon vanilla. Boil 8 minutes. - Mrs. Lee Fletcher, Dalton, 111.

Ginger Bread

1 1/2 cups molasses, sift in it 1 teaspoon soda, beat well, and leave it 10 or 15 minutes; then add 1/2 cup boiling water, 1/2 cup melted butter, a little salt, 1 teaspoon each of cinnamon and ginger, and mix with flour. - Mrs. C. A. Grady, Morton Grove, 111.