Page:The Boston cooking-school cook book (1910).djvu/599

 lemon-colored; then add one-half pound Canton ginger cut in small pieces. Bake in small buttered and floured individual cake pans in a slow oven. Cover with White Mountain Cream (see p. 528).

Molasses Pound Cake

2/3 cup butter 3/4 cup sugar 2 eggs 2/3 cup milk 2/3 cup molasses 2-1/8 cups flour 3/4 teaspoon soda 1 teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon clove 1/4 teaspoon mace 1/2 cup raisins, seeded and cut in pieces 1/3 cup citron, thinly sliced and cut in strips

Cream the butter, add sugar gradually, eggs well beaten, and milk and molasses. Mix and sift flour with soda and spices, and add to first mixture, then add fruit. Bake in small buttered tins from twenty-five to thirty minutes in a moderate oven. This recipe makes twenty-four little cakes.

English Fruit Cake

1 lb. butter 1 lb. light brown sugar 9 eggs 1 lb. flour 2 teaspoons mace 2 teaspoons cinnamon 1 teaspoon soda 2 tablespoons milk 3 lbs. currants 2 lbs. raisins, seeded and finely chopped 1/2 lb. almonds, blanched and shredded 1 lb. citron, thinly sliced and cut in strips

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, nuts, and flour mixed and sifted with mace, cinnamon, and soda. Put in buttered 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. Rich fruit cake is always more satisfactory when done if the cooking is accomplished by steaming.