CAKES. 387 



Hemarks. — Mrs. John Rice, of Seneca county, Ohio, who originated thia 

 recipe, says: '* If any one will follow this recipe she may do as I did — get the 

 first premium at the coming fair 



Fruit Cake that will Keep for Months.— Butter, sugar, molasses, 

 and sweet milk, of each, 1 cup; currants, 4 cups; 8 eggs; baking powder, 3 

 tea-spoonfuls; citron, chopped, 3^ lb.; 2 grated nutmegs, and cinnamon to taste. 

 Bake 2 hours. 



Fruit Cake, Very Nice.— Butter, brown sugar, sifted flour, and cit- 

 ron, of each, 1 lb.; 12 eggs; raisins, stoned, and English currants, of each, 3 lbs.; 

 molasses, }^ cup; cinnamon, mace, cloves, and allspice, of each. 1 table-spoon- 

 ful; 1 nutmeg- grated rind of 1 lemon; baking powder, 4 tea-spoonfuls. 

 Directions — Beat the yolks, butter and sugar together till very light; then stir 

 in the molasses, spices and the grated rind of the lemon, also the stiff -beaten 

 whites of the eggs; then the flour, into which the baking powder has been 

 mixed by sifting, when, after thoroughly mixing, the raisins and currants are 

 to be added and evenly mixed in. The citron having been shaved and chopped 

 finely, and a suitable pan well buttered, and a buttered paper also having been 

 put into the pan. dip in a layer of tht batter; then sprinkle on a thin layer of 

 the citron, until all is put in the top layer, of course, having no citron upon it. 

 Bake in a moderate oven, covering witli paper if necessary to avoid burning the 

 top. It will require about 4 hours to bake it 



Remarks. — This will be found a very nice cake to have been given to the 

 Blade by the " Sunflower." of Farragut, la It will keep well, and will be all 

 the better if not cut tor some weeks. And now. although either of the above 

 truit cakes will make nice wedding cakes, yet I must give one which is so called, 

 and a very good one, too, the baking, manner of preparation, etc.. being about 

 the same as in the foregoing: 



Wedding Cake, Very Rich.- The finest and nicest flour, 5 lbs; very 

 nice butter, 3 lbs.; English currants, nicely washed, dried and dredged, 5 lbs.; 

 sifted loaf sugar, 2 lbs. ; nice sweet almonds, blanched, 1 lb. ; nutmegs, 2; 

 mace, ]4 oz. ; cloves, % oz. • lemon and orange peel, each % lb. ; wine and 

 brandy, each J^ pt. ; very nice fresh eggs. 16. Directions— See the directions 

 in the recipes above and the general directions. I will say, however, if made 

 in one, or even into two cakes, it vsill take 4 hours to bake them, as the oven 

 must not be over hot, and care, by covering with paper, etc,, not to burn them. 



Coffee Cake. — Strong cold coffee butter and raisins, of each 1 cup; 

 sugar, \)^ cups; fiour. SJ^ cups; cinnamon, cloves, nutmeg and soda, of each 

 1 tea-spoonfui eggs, 2 Directions— Make it upon general principles. Other 

 fruit may be used in place of the raisins, and it will be nice even without any 

 fruit at all. 



Molasses Cake. — Molasses, 1 pt ; brown sugar, 2 cups; sour milk, 1 pt,; 

 4 eggs; soda, 2 tea-spoonfuls, flour, 7 cups; cinnamon, or any other spice, or 

 ginger, to taste. 



Soft Molasses Cake.— Molasses, % cup; brown sugar, 1 tablp-spf^onful; 



