Page:The Pilgrim Cookbook.djvu/112

108 One cup seedless raisins, 1 cup dates stoned, each chopped fine, ½ cup butter, 1 cup water. Let boil 5 minutes, cool, and add 1 cup sugar, 1 teaspoon cinnamon, 1 teaspoon cloves, ⅓ teaspoon salt, 1 level teaspoon baking powder, 1 teaspoon lemon extract, 2 cups flour. Bake in loaf cake pan in a slow oven for 45 minutes.—Mrs. Wm. Fredericks.

One pound brown sugar, 1 pound butter, 8 eggs, 1 pound large dark raisins, 1 pound sultana raisins, 1 pound currants, 1 pound cirton, ½ pound figs, 4 apples, 1 tablespoon molasses, 1 cup sour milk, 1 teaspoon soda, 1 teaspoon each of spices, 1 cup good brandy, 1¼ pounds Swansdown cake flour, 2 teaspoons baking powder. Bake about 2 hours.—Mrs. O. A. Skibbe.

Two and one-half cups sugar, ½ cup butter, 4 eggs, 2½ cups milk, 1 teaspoon vanilla, a little salt, 1 cup citron, 2 cups seedless raisins, 2 cups seeded raisins, 1 cup almonds (chopped fine), ½ teaspoon nutmeg, 1 teaspoon each of ginger and cloves, 1 wineglass each of wine and brandy, 4 teaspoons baking powder, 5½ to 6 cups flour. Bake 1½ to 2 hours. Test with straw.—Mrs. Graser.

One pound flour, 1 pound sugar, ¾ pound butter, 2 pounds seeded raisins, 2 pounds currants, 1 pound citron, ½ cup brandy, 8 or 10 eggs, 1 teaspoon mace, 2 teaspoons cinnamon, allspice and nutmeg, 1 teaspoon cloves, 1 tablespoon soda dissolved in ½ cup cold coffee, salt to taste. Stir the butter and sugar to a cream, then the whites and yolks beaten separately, the flour gradually, brandy, spices, lastly the fruit, which should be mixed with part flour.—Hattie Guelzow.

One cup sugar, 2 cups flour, ½ teaspoon nutmeg, ½ teaspoon cloves, ½ teaspoon allspice, 1 teaspoon vanilla, 1