Fruit Cake.
1 pound of butter, 1 pound of sugar, 1 pound of flour, 3 pounds of raisins, 2½ pounds of currants, 1½ pounds of citron, 1 glass of preserves, ½ teacupful of molasses, 1 wineglassful of brandy or wine, tablespoonful each of cinnamon, allspice and cloves, and 3 teaspoonsful of baking powder.
Ginger Cake.
¼ cupful of butter, ½ cupful brown sugar, ½ cupful of molasses, ½ cupful of boiling water poured onto 1 even teaspoonful of soda, 1 egg, 1 heaping teaspoonful of ginger, flour for a thin batter. Bake in a slow oven.
Mrs. H. C. Schramm.
Hickory Nut Cake.
Whites of 9 eggs, 5 cupsful of flour, 1 cupful of butter, 3 cupsful of sugar, 1 cupful of milk, 2 teaspoonsful of baking powder, 1 teaspoonful of vanilla or 2 tablespoonsful of brandy, 1 pint of nuts.
E. G. R.
Hot Water Sponge Cake.
1½ cupsful of sugar, 1½ cupsful of flour, 3 eggs, ⅔ cupful of boiling water, 2 teaspoonsful of baking powder; flavor with lemon. The water is added the last thing.