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GOLD STANDARD PURE FOOD PRODUCTS

FRUIT CAKE.

Ten eggs, one pound brown sugar, one pound butter, half cup Gold Standard New Orleans Molasses, one pound of flour, one pound of figs chopped fine, two pounds raisins, two pounds cur- rants, half pound blanched almonds, three-quarters of a pound of mixed peel, one dessertspooit each Gold Standard Allspice, Cassia, Cloves, and one nutmeg, juice of one lemon, two teaspoons Gold Standard Baking Powder, sifted over the fruit.

WHITE FRUIT CAKE.

One cup butter, two cups sugar, whites of five eggs (or whites and yolks of four eggs), one cup milk, two and a half ‘cups flour, or sufficient to make a nice batter, two teaspoons Gold’ Standard Baking Powder, one pound seeded raisins, one cup blanched al- monds cut in pieces, one-quarter of a pound of citron or mixed peel. Stir well and bake in a slow oven. Flavor to taste with

Gold Standard Rose Extract.

ENGLISH FRUIT CAKE.

{ lb. butter 1 lb. flour 1 lb. light brown sugar 2 tab‘espoons milk 9 eggs * 3 lbs. washed currants

- 2 teaspoons Gold Standard Mace 2 lbs. raisins seeded and finely cut

2 teaspoons Gold Standard Cassia 4 1b. almonds blanched and l.teaspoon Gold Standard shredded Baking Soda 1 1b. citron thinly sliced and cut

Cream the butter, add sugar gradually and beat thoroughly. Separate yolks from whites of eggs; beat yolks ‘until. “thick. ‘and lemon colored, whites until stiff and dry, and add to first mixture. Then add milk, fruit and flour mixed and sifted with mace, cassia and soda. Put in deep pans, cover with buttered paper, steam three hours and bake one and one-half hours in a slow oven, or bake four hours in a very slow oven. :

BANANA CAKE. °*

One cup sugar, one-half cup butter, one egg, one cup sweet milk, three cups flour, two teaspoons Gold Standard Baking Pow- der. Bake in layers. Ice with Gold Standard Lemon Icing, adding thin slices of bananas. : ¢

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