one tablespoon of lard, one pint molasses, three tablespoons brown sugar,
one-half pint milk, one egg, one teaspoon cloves, allspice and ginger,
two teaspoons salt, water to make a soft batter. Stir two or three times
while baking. Bake slow for two hours.
MRS. BATTELLE.
APPLE PUDDING.
Fill a dish with apples nicely sliced, sweeten them, add spices, nutmeg,
a little lemon or vanilla, and cover with a crust; set on top of the
stove until the crust rises, then bake a nice brown.
CRUST.
One quart flour, three teaspoons baking powder, piece of butter size of
an egg, salt, milk enough to mix soft dough.
SAUCE FOR ABOVE.
One egg, one cup fine sugar, beaten very light; pour a little boiling
water over until the consistency of cream. Flavor with vanilla, and grate
a little nutmeg on top.
MISS FOSDICK.
BREAD PUDDING.
One pint bread crumbs, one quart milk, rind of one lemon grated into
milk; yolks four eggs, beaten and mixed with one-half cup sugar. Bake
one-half hour. Spread meringue on top.
MRS. PITKIN.
STEAMED PUDDING.
One egg, one large teacup sour milk, a little cream or butter, one
teaspoon soda. Mix soft and put in deep pie plates or a pudding dish.
Fill with blackberries or other pressed fruits. Steam one hour, and serve
with sweetened cream, or sauce.
MARY.
QUAKER PUDDING.
Six eggs, beaten with nine or ten tablespoons flour and quart milk. Bake
about twenty minutes. Serve with sauce.
GRANDMA B.
RICE PUDDING.
One teacup rice, one teacup sugar, one teacup raisins, small piece
butter, a little salt, two quarts milk. Bake from an hour and a half to
two hours. Serve with sauce.
QUEEN’S PUDDING.
One pint of bread crumbs, one quart of milk, warmed and poured over the
crumbs; yolks of four eggs, well beaten with one cup of sugar and one
teaspoon of butter. When baked, spread over the top a layer of jelly or
preserves. Beat the whites of the eggs dry, and add two tablespoons of
sugar and spread over the top. Bake a light brown. Serve warm with sauce,
or cold with sugar and cream.
ANGELS’ FOOD.
Dissolve one-half box of gelatine in one quart of milk; beat together the
yolks of three eggs; one cup of sugar, and the juice of one lemon; stir
it into the gelatine and milk, and let it just come to a boil; flavor
with vanilla. When nearly cold, whip the whites of the eggs to a stiff
froth, and stir through the custard. Pour into moulds and set away to
cool.
COTTAGE PUDDING.
Two tablespoons melted butter, one cup sugar, three small cups flour, one
cup milk, one egg, three teaspoons baking powder.
POOR MAN’S PUDDING.
One-half cup of rice washed thoroughly; three-fourths cup of sugar, one
teaspoon cinnamon, one and one-half quarts sweet milk. Stir occasionally;
add milk as it boils away, until it is the consistency of thick cream,
and quite brown.
MRS. W. T. MILLS.
BROWN BETTIE.
One-third of bread and two-thirds of apples. Crumb the bread fine and
chop the apples; two cups of brown sugar, one-half cup butter, two
teaspoons of cinnamon, little nutmeg. Mix thoroughly and spread over the
apples and bread. Bake very brown.
SAUCE.
One teaspoon butter, one-half cup brown sugar, one pint boiling water,
one teaspoon of flour; flavor with vanilla or wine.
MRS. C. F. PAINE.
INDIAN PUDDING.
Add to one quart boiling milk two well beaten eggs; three tablespoons
Indian meal, one tablespoon flour, a little salt. Bake three-quarters of
an hour. Serve with sugar and cream.
MRS. A. A. MORGAN.
APPLE DUMPLINGS.
Fill a dish two-thirds full of apples, pared and quartered; cover with
biscuit-crust one-half inch thick. Steam one-half hour.
BOILED CUSTARD.
Six eggs, one quart milk, six tablespoons; sugar scald milk, add the
sugar and eggs beaten together. Stir until done.
BAKED CUSTARD.
One quart milk, four well-beaten eggs, four tablespoons sugar. Flavor to
taste. Bake in moderate oven.
TAPIOCA PUDDING.
One small cup of tapioca, one quart of milk, one teaspoon of butter,
three tablespoons of sugar. Soak the tapioca in water four or five hours,
then add the milk; flavor with essence of lemon or anything else you
prefer. Bake slowly one hour. To be made the day before it is wanted, and
eaten cold with cream or milk and sugar. Some prefer the pudding made
with three pints of milk and no water.
APPLE TAPIOCA PUDDING.
Pare and core enough apples to fill a dish; put into each apple a bit of
lemon peel. Soak half a pint of tapioca in one quart of lukewarm water
one hour; add a little salt; flavor with lemon; pour over the apples.
Bake until apples are tender. Eat when cold, with cream and sugar.
TAPIOCA AND COCOANUT PUDDING.
One cup tapioca, soaked over night; one quart milk, yolks of four eggs,
white of two, one cup sugar, two tablespoons grated cocoanut. Bake
one-half hour. Make frosting of whites two eggs, three tablespoons sugar,
two tablespoons grated cocoanut; spread over the pudding when baked. Set
in the oven until a light brown.
DELIA.
TAPIOCA CREAM.
Three tablespoons tapioca, soaked in a teacup of water over night; add
one quart of milk; stir together and boil twenty minutes. Beat the yolks
of three eggs and one cup sugar thoroughly; stir into the milk; flavor
with vanilla. Beat the whites very stiff, put in the bottom of the dish
and pour the rest over it. Serve cold.
PUFFS.
Two cups flour, two teaspoons baking powder sifted together; add one and
three-fourths cups sweet milk, one teaspoon melted butter, one-half cup
sugar, one egg; stir quickly. Bake in patty tins twenty minutes. Serve
with sauce.
MRS. H. C.
FRITTERS.
Two cups flour, two teaspoons baking powder, two eggs, milk enough for
stiff batter, a little salt. Drop into boiling lard; fry light brown.
Serve with cream and sugar or sauce.
FRITTERS.
One cup sour milk, one egg, one-half teaspoon salt; flour to make stiff
batter; one even teaspoon soda—last thing. Fry in lard. To be eaten with
lemon and sugar, or cider sweetened and hot.
E. B.
TAPIOCA MERINGUE.
One small cup of tapioca, three pints of milk, three eggs. Soak the
tapioca in the milk two hours or more; cook in a farina boiler until
soft; beat the yolks of the eggs and stir in. Sweeten, flavor and set
away to cool. Before sending to table, whip the whites to a stiff froth
and stir in lightly.
MRS. W. N. S.
RICE MERINGUE.
One-half tea cup of rice, one quart of milk, four eggs, eight teaspoons
of fine sugar, a little salt. Boil the rice in the milk until it is soft;
beat the yolks of the eggs with four spoons of the sugar and stir into
the rice while it is hot. Flavor with vanilla, and put the mixture into
your pudding dish. Beat the whites of the eggs dry; stir in the other
four spoons of sugar; spread the frosting evenly over the pudding and
bake a light brown.
MRS. W. N. S.
CAKE MERINGUE.
Line a pudding dish with cake; fill it with boiled custard; spread a
meringue over the top, and bake a light brown.
MRS. A. S. MANN.
COCOANUT PUDDING.
One pint rich milk, two tablespoons corn starch, whites of four eggs,
scant half cup sugar, a little salt. Put the milk over the fire, and when
boiling add the corn starch, wet with a little cold milk; then the sugar,
stirring constantly, until it makes a smooth paste. Then take from the
fire and stir in the beaten eggs. Flavor with lemon or vanilla, and when
slightly cooled add half a grated cocoanut. Pour into a mould; set in a
cold place. Serve with soft custard.
MISS MORGAN.
COCOANUT PUDDING.
One-half pound sugar, one quarter pound butter, one-half pound grated
cocoanut, whites of three eggs; one tablespoon rose-water, two
tablespoons cherry wine. Beat the sugar and butter to a cream; beat
whites until stiff and add to the butter and sugar. Add the cocoanut
last. Bake and serve with sauce.
MRS. E. H.
CHOCOLATE PUDDING.
One quart of milk, scalded; one and one-half squares of chocolate,
grated; wet with cold milk, and stir into the scalded milk. When the
chocolate is dissolved, pour into a pudding dish; add the yolks of six
eggs, well beaten, and six tablespoons sugar. Bake about three-quarters
of an hour. Beat the whites of the eggs to stiff froth; add six
tablespoons sugar. Spread the frosting over the top; set again in the
oven until a light brown.
MRS. E. W. SAGE.
SPONGE PUDDING.
One small stale sponge cake, one coffeecup seeded raisins, one-quarter
cup currants, one quart milk, three eggs. Must have a tin mould with a
chimney. Butter the mould well; flatten the raisins, and put thick on
the mould. Crumb the cake in the mould with the currants. Mix the eggs
and milk as for a custard, and pour in the mould; cover tight and boil
three-quarters of an hour; then put it on a platter, and set in the oven
for a few minutes.
For sauce, make a thin boiled custard.
MRS. GEO. DARLING.
SPONGE PUDDING.
One heaping coffeecup of flour, stirred perfectly smooth in one quart
of milk. Set in boiling water and stir constantly until flour is well
cooked. When nearly cold, add two teaspoons melted butter, one small
teacup sugar, yolk twelve eggs (beaten to froth)—mix together. Just
before baking, add the whites of twelve eggs, well beaten. Have in oven a
dripping pan half full of boiling water; put the pudding in buttered tin
dish, and set in dripping pan. Bake in moderate oven three-quarters of an
hour. Serve with sugar and cream or sauce.
SYRACUSE.
ORANGE SPONGE PUDDING.
Cut five or six oranges in small pieces and place in a pudding dish; pour
over them one coffeecup sugar; then make a boiled custard of one pint
milk, yolks of three eggs, one-half cup sugar, one large teaspoon corn
starch; pour this over the oranges. Make a meringue of the beaten whites
of the eggs with three tablespoons of powdered sugar, and put over the
top of the pudding, and brown it slightly in the oven.
EMMA SATTERLEE.
ECLAIR PUDDING.
Four eggs, one cup sugar, one cup flour, one teaspoon vanilla, one
teaspoon baking powder. When baked spread the top with chocolate icing.
ICING.
White of one egg, one-half teacup milk, one-half teacup sugar, four
tablespoons grated chocolate; boil until thick and smooth. Just before
serving the pudding split and fill with the following:
CUSTARD.
One pint of milk, a little salt, yolks of three eggs, one-half cup sugar,
two tablespoons corn starch; flavor with vanilla and lemon.
IDA M. SATTERLEE.
DELMONICO PUDDING.
One quart of milk, four eggs (leave out the whites of three); three
tablespoons of sugar, two tablespoons of corn starch, one cup of
cocoanut, a little salt. Put the milk in a farina boiler to scald; wet
the starch in cold milk; beat the eggs and sugar, and stir all into the
scalding milk; add the cocoanut, and pour the whole into a pudding dish;
whip the three whites dry with three tablespoons of sugar; flavor with
lemon or vanilla; spread over the pudding and bake a light brown. Eat hot
or cold.
MRS. W. N. S.
ORANGE PUDDING.
Four sweet oranges, sliced small; one quart milk, one cup sugar, two
tablespoons corn starch, yolks of three eggs. Heat the milk, when nearly
boiling add the corn starch (wet with a little cold milk), the sugar and
eggs, thoroughly beaten. Boil until thick as custard; when cold pour over
the sliced oranges. Make a meringue of the whites of three eggs and one
small teacup of sugar; spread on pudding, and put sliced oranges on top
of this.
E. I. G.
PORCUPINE PUDDING.
One cup sugar, one cup flour, three eggs, three teaspoons baking powder,
dissolved in teaspoon of milk; bake in a round tin. Frost cake, top and
sides, thickly; stick blanched almonds over top of cake with points up;
make floating island; put cake on glass standard; pour a little custard
with snow around the edge of standard; on each spot of snow drop a little
jelly; use rest of custard as sauce.
MRS. H. C.
SNOW PUDDING.
One-half box gelatine, soaked in cup of water one hour; two lemons,
grated; three eggs, one and one-half cups sugar. Add sugar and lemons
to gelatine, then pour over one-half pint boiling water. When dissolved
beat until all sparkles; then add the whites of eggs beaten stiff. Make a
custard of yolks.
ELLA.
PUDDING SAUCE.
One tablespoon flour, butter size of an egg, one-half pint sugar, grated
peel and juice of one or two lemons, to suit taste; mix flour and butter
together, then add sugar and lemon; then put into one-half pint boiling
water, boil until it thickens, cool a little, then add well beaten egg.
M. C.
FOAM SAUCE.
One cup pulverized sugar, two eggs; beat sugar and yolks together in a
bowl; set in boiling water; stir until hot; then add whites beaten stiff.
Put a small piece of butter and tablespoon of brandy in a dish: pour over
them the sugar and eggs just before serving.
ELLA I. G.
PUDDING SAUCE.
One cup sugar, two eggs; beat the yolks very light, add sugar, mix
thoroughly, add the whites, beaten to a stiff froth; then add two
tablespoons brandy. Serve as soon as made.
E. B. P.
PUDDING SAUCE (Cold).
One heaping tablespoon of butter, one cup of fine sugar, one glass
of sherry or Madeira wine. Beat the butter and sugar to a cream, and
gradually beat in the wine; grate a little nutmeg over it before sending
to table.
MRS. W. N. S.
WINE SAUCE (Hot).
Boil one-half pint of water with a tablespoon of flour, and strain on the
sauce made as above just before sending it to table. Set it over the top
of the tea-kettle three or four minutes.
MRS. W. N. S.
CHOCOLATE BLANC MANGE.
One quart of milk, one-half box gelatine, soaked in one cup water; four
tablespoons grated chocolate, rubbed smooth in a little milk; three eggs,
vanilla. Heat the milk until boiling, then add the other ingredients;
boil five minutes, pour into mould. Serve cold with sugar and cream, or
custard.
ELLA I. GOULD.
CORN STARCH BLANC MANGE.
One quart milk, one cup sugar, three tablespoons corn starch; flavor with
lemon or vanilla. Boil the milk and sugar together, flavor, then stir in
corn starch dissolved in a little cold milk. Boil and turn into mould.
MRS. GILBERT.
CARAMEL CUSTARD.
Put two dessert spoons of crushed sugar in a tin pan. Let it stand on the
stove until it begins to brown, then stir constantly until it is a thick,
black syrup. Pour it into a quart of scalding milk; add six ounces of
white sugar and the yolks of six eggs. Beat and pour into cups, set in a
pan of hot water in the oven, and bake twenty minutes.
MRS. M. K. W.
APPLE SNOW.
Mash the pulp of three baked apples with silver spoon; add one cup sugar,
and the beaten white of an egg; flavor and beat one-half hour. Serve on
soft custard or alone.
JENNIE MORGAN.
SNOW DRIFT.
Two strips (or one-half ounce) isinglass, soaked in cold water twenty or
thirty minutes. Take it from the cold water and pour over it one pint
boiling water; add two cups granulated sugar and the juice of two lemons.
Put it on the ice, and when thick beat into the beaten whites of four
eggs. Then put in mould and place on ice. Serve with boiled custard.
MRS. M. K. W.
CHARLOTTE RUSSE ELEGANTE.
One-half package Coxe’s gelatine dissolved in a very little water; one
quart whipped cream; flavored and sweetened to taste. Line a mould with
sponge or white cake. Stir the gelatine into the cream and pour into the
prepared mould. The cake may be soaked in a little wine if preferred.
MRS. H. CANDEE.
CHARLOTTE RUSSE.
Two tablespoons gelatine soaked in a little cold milk two hours; two
coffeecups rich cream; one teacup milk. Whip the cream stiff in a large
bowl or dish; set on ice. Boil the milk and pour gradually over the
gelatine until dissolved, then strain; when nearly cold add the whipped
cream, a spoonful at a time. Sweeten with pulverized sugar, and flavor
with vanilla. Line a dish with lady fingers or sponge cake; pour in the
cream and set in a cool place to harden.
ELLA I. GOULD.
SPANISH CREAM.
Make a soft custard of one quart milk, yolks of six eggs, six tablespoons
sugar. Put one box gelatine dissolved in one-half pint water over the
fire; add the custard; flavor with vanilla. Strain into moulds. Set in
cool place.
DELIA.
RUSSE CREAM.
One-half box gelatine, soaked in a little water one-half hour; one
quart milk, one cup sugar, four eggs. Mix sugar, milk, yolks of eggs
and gelatine together; put in a pail set in a kettle of water, and boil
twenty minutes. Beat the whites of the eggs stiff and stir into custard
after taking off the fire. Flavor with vanilla, and pour into moulds.
Serve with sugar and cream or custard.
WHIPPED CREAM.
To one quart cream whipped very thick, add powdered sugar to taste; then
one tumbler of wine. Make just before ready to use.
MRS. W. C. R.
SNOW JELLY.
One-half box gelatine covered with cold water. Let it stand while mixing.
Two cups sugar, juice two lemons, whites of three eggs beaten stiff. Add
to gelatine one pint boiling water, the sugar and eggs; beat thoroughly
and strain into moulds. Make a custard of one pint milk, three eggs’
yolk; turn over the jelly just before serving.
MRS. LANE.
WINE JELLY.
One-half box Coxe’s gelatine, soaked in one-half pint cold water one
hour; add one pint boiling water, two cups sugar, two lemons, grated;
two-thirds pint sherry wine. Let all come to a boil, then strain into
moulds and set in a cool place to harden.
A. H.
LEMON JELLY.
One-half box Coxe’s gelatine, soaked in one-half pint cold water one
hour; add one pint boiling water, and one and one-half cups sugar, three
lemons, grated. Stand on stove until boiling. Strain into a mould and set
in cool place.
CIDER JELLY.
One box gelatine dissolved in one pint cold water. In twenty minutes
add one pint boiling water, then one quart cider and one pint sugar
(granulated), and the grated rind and juice of two lemons. Let it stand
on the stove until hot, but not boil. Then strain into moulds.
MRS. E. S. CONVERSE.
CAKE.
SOFT GINGERBREAD.
One-half cup butter, two cups molasses, one cup sugar, four cups flour,
one cup sour milk, four eggs, one teaspoon saleratus, ginger and cloves.
M. C.
GINGERBREAD.
One cup brown sugar, and one tablespoon butter, stirred to a cream;
add one cup New Orleans molasses, and mix well; then add one cup sour
milk, one teaspoon soda dissolved in a little of the sour milk. Mix all
together, and stir in two and a half cups flour; put in ginger or spice
to taste. Bake in one large loaf one hour, or two small loaves one-half
hour.
ELLEN.
GINGERBREAD.
One cup brown sugar, one cup molasses, three-fourths cup butter, one
teaspoon cinnamon, two teaspoons ginger. Stir together and put on the
stove and warm, while sifting flour and beating the eggs. Then add one
teacup sour milk, two eggs, four and one-half cups flour, one teaspoon
soda, dissolved in a little hot water. Put in after the sour milk, one
teacup chopped raisins.
MRS. E. HOLMES.
GINGER COOKIES.
One cup molasses, one-half cup lard, one-half cup boiling water, one
teaspoon soda, one teaspoon ginger, a little salt, flour to roll out.
SEED COOKIES.
Two small cups of sugar, one cup butter, one-half cup sweet milk, one
egg, two teaspoons baking powder, caraway seed. Mix very soft, roll out,
cut in shapes; sprinkle sugar over the top and bake.
MRS. G. GOULD.
MOLASSES COOKIES.
One cup butter, one cup brown sugar, one cup New Orleans molasses, three
eggs, three even teaspoons soda, two small teaspoons ginger. Stir butter
and sugar together; then add the other ingredients, with flour enough to
make a soft dough. Roll thick, cut, and bake in a quick oven.
MRS. GEORGE F. HURD.
GINGER COOKIES.
One-half cup butter, one cup brown sugar, one cup molasses, one cup sour
milk, one teaspoon ginger, one-half teaspoon cinnamon, one-half teaspoon
nutmeg, one egg, one quart flour, one teaspoon saleratus dissolved in the
milk. Bake in cups. Very nice hot for tea.
MRS. G. DARLING.
GINGER SNAPS.
One cup of molasses, one cup of sugar. Put four tablespoons of boiling
water into a cup and fill the cup with melted butter. One teaspoon of
ginger, one of salt and one of soda. Mix as soft as you can roll out;
roll as thin as a knife blade.
COOKIES.
One cup sugar, two-thirds cup butter, two tablespoons sour milk, one
large egg or two small ones, a little soda.
RAISED DOUGHNUTS.
One pint sweet milk, one-half pint lard, one pint sugar, three eggs. Mix
soft at night, using the milk, one-half the sugar and lard and one-half
pint of yeast. In the morning add the rest with the eggs, one nutmeg,
two tablespoons whiskey, and a little soda. Knead well, and raise; when
light, roll out thin, and after cutting let raise again before frying.
One-half beef suet and one-half lard is better to fry them in than all
lard.
MRS. WOODBURY.
DOUGHNUTS.
One and one-half coffeecup sugar, one-half coffeecup lard, one and
one-half coffeecup milk, three eggs, four teaspoons baking powder, one
teaspoon salt, one nutmeg, flour enough to mix soft.
FRIED CAKES.
One cup of sugar, one cup of sweet milk, three tablespoons of butter,
three teaspoons of baking powder, two eggs, one quart of flour.
MRS. W. T. MILLS.
CRULLERS.
One cup sour cream, one cup sugar, one egg, small teaspoon soda, a little
salt; spice to taste. Mix soft. Fry in boiling lard.
AUNT JANE.
COMFORTS.
One cup milk, one cup sugar, two eggs, a little salt, two and one-half
cups of flour, three teaspoons baking powder. Mix thoroughly, and drop
from a spoon into boiling lard; fry a light brown.
MRS. CANDEE.
PEPPERNUTS.
One pound flour, one pound sugar, four eggs, one teaspoon cloves, one
of cinnamon, one-half pound citron, one cup blanched almonds, one-half
teaspoon black pepper, one-half teaspoon salt. Rub flour and sugar
together; add the other ingredients. Roll out and cut in small square
cakes. Bake a light brown.
MRS. WINANS.
ANGEL FOOD.
One gill flour, one and one-half gills sugar, the whites of eleven eggs,
one teaspoon of cream tartar (just even full), one teaspoon of vanilla.
Beat the eggs to a stiff froth, then add sugar after sifting twice; sift
the flour five times and mix the cream tartar in it well; put a pan in
the oven and set your tin on that, or it will bake too fast. Bake in a
new tin and do not grease. Time one hour in a slow oven. A very nice and
delicate cake.
MRS. A. PRENTICE.
LADY FINGERS.
One-half pound pulverized sugar and six yolks of eggs, well stirred; add
one-fourth pound flour, whites of six eggs, well beaten. Bake in lady
finger tins, or squeeze through a bag of paper in strips two or three
inches long. These are nice placed together after baking, with frosting
or chocolate icing.
I. M. S.
FRUIT JUMBLES.
One cup butter, two cups sugar, three and one-half cups flour, one-half
cup milk, three eggs, one-half nutmeg, grated; three teaspoons baking
powder, one cup currants. Bake in a broad shallow tin, and cut in squares
while warm.
MRS. EMMA W. SAGE.
ECLAIRS A LA CREME.
Three-fourths pound flour, one pint water, ten eggs, one-half cup butter.
Put the water on the fire in a stew-pan with the butter; as soon as it
boils stir in the sifted flour; stir well until it leaves the bottom and
sides of the pan, when taken from the fire; then add the eggs one at a
time. Put the batter in a bag of paper, and press out in the shape of
fingers on a greased tin. When cold fill with cream.
CREAM.
One and one-half pints milk, two cups sugar, yolks of five eggs, one
tablespoon butter, three large tablespoons corn starch, two teaspoons
extract vanilla. They are very nice frosted with chocolate.
I. M. S.
SCOTCH SHORT BREAD.
Four pounds flour, two and one-half pounds butter, one and one-fourth
pounds sugar, one wine glass rose water, one-half pound caraway comfits,
one-half pound citron. Rub the butter and sugar to a cream, add the rose
water, then the flour; roll out rather less than one-half an inch in
thickness, and strew the comfits and citron on the top; pass the rolling
pin over them, and then cut into squares and diamonds with a paste
jigger. Good for three months.
MRS. M. K. W.
BREAD CAKE.
Two coffee cups bread dough, two teacups sugar, two eggs, one teacup
butter, two teaspoons essence lemon, one nutmeg, teaspoon each cloves,
cinnamon and allspice, wine glass brandy, coffee cup raisins. Let rise
before baking.
MRS. A. S. LANE.
COFFEE CAKE.
One cup brown sugar, one cup molasses, one cup butter, one cup strained
coffee, wine glass brandy, one pound raisins, one pound currants, one
tablespoon cinnamon, one tablespoon cloves, two nutmegs, one teaspoon
soda, four cups flour.
MRS. L. WINANS.
FRUIT CAKE WITHOUT EGGS.
One pound fat pork, chopped fine; pour over it one pint boiling water or
coffee, two cups molasses, one cup sugar, one and one-half pound raisins,
one-half pound currants, one tablespoon cinnamon, one teaspoon saleratus,
eight cups flour.
MRS. H. DOTY.
RAISED LOAF CAKE.