How To Make New Orleans Fruit Cake

Flour - Pound ................................................1

Sugar - Pound ..............................................1

Butter - Pound ..............................................1

Eggs....................................12

Raisins - Pounds ...................... 4

Currants - Pounds ........................................3

Almonds - Pounds .........................1 1/2

Chocolate (grated) - Cupful ........................1

Molasses - Cupfuls .................. 2-3

Cinnamon - Tablespoonfuls .................. 4

Mace - Tablespoonfuls ..................................1

Brandy - Wine-glassfuls................................1

Wine - Wine-glassfuls ..................................1

Cream - Cupfuls ............................................1

Soda (dissolved in Cream) - Teaspoonfuls, 1

Put the chocolate in the molasses and stir in after adding the eggs to the creamed butter and sugar, add the cream and soda last. Bake in a loaf.

MRS. STRUDWIGK (Hillsboro).

How To Make White Fruit Cake

Butter - Pounds ............................................1

Flour - Pounds ..............................................1

Sugar - Pounds ..............................................1

Eggs .............................. . 12

Citron - Pounds ............................................1

Cocoanuts ......................................................1

Almonds (in the shells) - Pounds................1

Brandy - Wine-glassfuls ............. . . 1

Sherry - Wineglassfuls ................................1

Mace and Cinnamon (mixed) - Teaspoonfuls 1

Cut citron, fine, grate cocoanut, blanch almonds and pound or chop. Mix and bake as a pound cake.

Mrs. R. T.GRAY

How To Make Fruit Cake

Sugar - Pounds ....................... 1

Butter - Pounds ...................... 1

Flour - Pounds ....................... 1 1/4

Eggs ............................... . 10

Nutmegs ........................................................2

Cloves - Tablespoonfuls ................................1

Cinnamon - Tablespoonfuls ..........................1

Allspice - Tablespoonfuls ..............................1

Soda - Teaspoonfuls ......................................1

Brandy - Cupfuls ..............................1

Molasses - Cupfuls ........................................1

Citron - Pounds ............................................1

Raisins - Pounds ..........................................3

Currants - Pounds ........................................3

The most important thing is the baking. Bake with a very slow fire and do not remove from the stove until the cake leaves the sides of the pan. Mix as for a plain cake, and add fruit last, well floured.

Mrs. B. R. Lacy