AUNT SARAH'S GOOD AND CHEAP "COUNTRY FRUIT CAKE"
- 1 cup butter and lard, mixed.
- 4 eggs.
- 1 cup New Orleans molasses.
- 1 cup sour milk.
- 1 pound dried currants.
- ¼ pound thinly sliced citron.
- 2 teaspoonfuls baking soda.
- 4 cups flour.
- 2 pounds raisins, seeded.
A little grated nutmeg, ginger, cinnamon and a very small quantity of cloves.
Bake in one large fruit cake pan or in two good sized pans about 1¾ hours. This cake should not be kept as long a time as a more expensive fruit cake, but may be kept several weeks. This was Aunt Sarah's best recipe for an excellent, inexpensive fruit cake.
A "SPONGE CUSTARD" CAKE
- 4 eggs.
- 2 cups granulated sugar.
- 3 cups flour.
- 1 teaspoonful baking soda.
- 1 cup cold water.
- Juice of 1 lemon.
- 2 teaspoonfuls of cream of tartar and pinch of salt.
Beat eggs well, then sift in sugar and half of flour in which cream of tartar has been mixed. Dissolve the soda in a little water and add also the lemon juice and lastly add the balance of flour. Bake in layer cake pans two inches deep.