|
Classic
Cook Books
< last page | next page >
page 143
NICE FAMILY CAKE WITH FRUIT
Three cups of fine sugar, two cups of butter, five cups of sifted flour, half a
pound of chopped raisins, and half a pound of dried currants; flavor with
brandy, and nutmeg, or extract of nutmeg, or lemon. Put the same flavor in the
frosting, if the cake is to be used for special occasions.
CHEAP FRUIT CAKE
To one quart of sifted flour, add a teacupful of sugar, half a cup of butter,
one cupful of raisins, two teaspoonfuls of cream of tartar, and one of soda, two
tablespoonfuls of mixed spices; rub thoroughly together the flour, cream of
tartar, soda and butter, stir in sufficient cold water to make a stiff batter,
then add the spices and raisins; pour it into a small tin pan, bake one hour.
WISCONSIN FRUIT CAKE
Take three quarters of a pound of raw salt, fat pork, chopped very fine; then
pour on a pint of boiling water, one cup of sugar, two cups of molasses, two
teaspoonfuls of cloves, one of cinnamon, one nutmeg, two teaspoonfuls of
saleratus, one pound and a half of raisins, also a pound of citron and currants
if liked, and flour as stiff as can be stirred; bake very slowly an hour, or
longer if necessary, as it will burn without great care. This will make three
loaves, and will keep well. This is convenient in the winter when eggs are
scarce.
NOUGAT FRUIT CAKE
Make the batter the same as for fruit cake, but instead of the same quantity of
fruit, add two pounds of seedless raisins, one pound of citron, one of blanched
< last page | next page >
Classic
Cook Books
|
