388 DR. CEASE'S RECIPES. 



them slowly in the molasses, until well cooked; when cool, add the other ingre 

 dients and bake. 



Apple Fritters. — Prepare the batter as for fritters, having washed, and 

 Bliced the apples, crosswise, and if you have a corer the core should have beec 

 taken out. Have the lard boiling hot. Drop the slices into the batter and see 

 that every part is well covered; fry until brown, then turn and fry until dona 



Remarks. — These instructions are from Miss Arabell, of Knox City, Mo. 

 I say Miss because, as she gives no ' 'sir" name, I take it for granted she had not 

 found the " sir." I will guarantee the fritters, however, to be found nice. 



Coffee Cake. — Brcwu sugar, 2 cups; 4 eggs; butter, 1 cup; molasses, 1 

 cup; cold coffee, 1 cup; raisins, 2 cups; cloves, 2 tea-spoonfuls ; }^ a nutmegj 

 soda, 1 tea-spoonful; flour, 4 cups. 



Coffee Cake. — Brown sugar, butter, cold, strong coffee and molasses, 

 each 1 cup; 3 eggs; raisins, 2 cups; baking powder, 2 tea-spoonfuls; flour, 3 

 cups. 



Raisin Cake.— Sugar, 13^ cups; butter, %oi & cup; milk, % of a cup; 

 flour, 3 cups; chopped raisins, 1 cup; 3 eggs; baking powdei, \% tea-spoon 

 fuls. Bake as a whole or in sheets. 



Raisin Cake, Without Sugar. — Flour, 1 cup; cream, 2 cups; butter. 

 1 cup; 4 eggs; raisins, 1 lb., not chopped; candied lemon, 1, chopped; soda, 1 

 tea-spoonful ; a Uttle cloves and cinnamon may be added. Stir well. 



Fig Pound Cake. — Brown sugar, chopped figs, raisins and flour, each 

 1 lb.; butter, % lb.; cream or milk (sour), ^ pt. ; 7 eggs; soda, J^ tea-spoon- 

 ful; 1 nutmeg. 



Remarks.— One tea-spoonful of alum, pulverized, is added, by some, but 1 

 would prefer cream of tartar. 



Currant Cake. — Butter, 1 cup; sugar, 2 cups; 4 eggs; flour, 33^ cups; 

 sour milk, Icup; English currants, 2 cups; saleratus or soda, 1 tea-spoonful; 

 flavor with lemon or other extracts, as you choose. 



Fruit Cake, Plain. — Sweet milk, 1 cup; molasses, 3^ cup; brown 

 sugar, 1 cup; butter, }4 cup; 2 eggs; raisins and currants, each, ^ lb.; salt, 1 

 tea-spoonful; cloves and cinnamon, each, 1 table-spoonful; nutmeg; baking 

 powder, 2 tea-spoonfuls; flour, 3 cups. See directions in next cake. 



Premium Fruit Cake. — Sugar, 3 cups; butter, 1 3^ cups. 6 eggs; sour 

 cream, IJ^ cups; saleratus or soda, 2 tea-spoonfuls; currants 3^1b. ; raisins, f4 

 lb.; citron, 3^ lb.; 1 nutmeg; flour. Dikections — Beat the eggs thoroughly; 

 then add sugar and butter, and beat tOl smooth. Dissolve the saleratus in. a 

 little warm water and put it in the cream, and make the cake quite thick with 

 flour to prevent the fruit from settling to the bottom. Do not chop the raisin^., 

 but cut them in halves and remove the seeds, else use "seedless" raisins; then 

 scald a few moments to soften, drain and flour (dredge) them before putting into 

 the cake. Cut the citron in thin slices, and as you fill in a layer of cake put 

 the citron over evenly, then more of the cake mixture and another layer ot tne 

 citron; and so on, until the citron is evenly divided through the whole. 



