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EGGLESS, BUTTERLESS FRUIT CAKE Mrs. F. Hextall.
1 cup brown sugar. 2 Ibs. raisins.
1 cup table molasses. ,-lb. currants.
1 cup sour cream. 1 cup preserves.
1 tbsp. soda (put in cream when 14-lb. mixed peel.
dissolved). Pinch of salt.
1 tbsp. boiling water (to dissolve l,-tsp. cinnamon.
soda). 14-tsp. each cloves, allspice.
314-cups flour. 1 tsp. almond flavor.

Mix as for any fruit cake. Bake in moderate oven, 325°, for about 2 hours.

CHEAP FRUIT CAKE Mrs. Sadie Baller.
2 eggs. 1 tsp. baking powder.

14-cup butter. 1 Ib. raisins.

1 cup sugar. ,-lb. mixed fruit and almonds if
l4-cup sweet milk. , desired.

2 cups flour.
Bake 1 hour in a slow oven.

WHITE FRUIT CAKE Mrs. Della Gibson, Sintaluta.
14-lb. butter. | 234-cups flour.

1 cup white sugar. 14-cup of warm water.

3 eggs. 1-lb. Sultana raisins.

1 tsp. nutmeg. l4,-lb. mixed peel.

1 tsp. baking powder. %,-cup shredded cocoanut.

2 tsp. vanilla. 3 rings glace pineapple rings.

',-lb. glace cherries.
Bake one hour and a half at 250° F.

GOLD CAKE (Sponge) Mrs. Emile Tourigny.
(To make use of egg yolks left from Angel Food).

3 cups sifted flour (cake). 2 cups sugar.

2 tsp. baking powder. 1 tsp. vanilla.

l4,-tsp. salt. l4-tsp. lemon extract.

10 to 12 egg yolks. 1 cup cold water.

Beat eggs until very thick and fluffy (5 minutes) then beat in sugar
gradually. Add extracts and water. Sprinkle in sifted flour mixture gradu-
ally and quickly. Beat only enough to blend. Pour into ungreased 10” tube
pan and bake for 1 hour at 350°. .

SOFT GINGERBREAD Mrs. W. Ferguson.
1 cup white sugar. 1'4-tsp. ginger.

14-cup butter. 114-tsp. cinnamon.

2 eggs. Pinch of salt.

14-cup molasses. 214-tsp. baking soda in some of

1 cup sour milk. the sour milk.

3 cups flour.

Cream butter, add sugar. Add well beaten eggs and molasses. Sift dry
ingredients. Add baking soda dissolved in sour milk. Add dry ingredients
and sour milk alternately. Bake in 325° oven for 45-50 minutes.

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