12 eggs, 4 cupfuls sugar, 2 1/2 cupfuls of butter,

8cupfuls flour, sifted before measuring, 1 cupful of claret wine,

1 1/2 cupfuls of brandy, 1 1/2 cupfuls of rose water, 3 1bs, of seedless raisins,

3lbs. of currants, 1 lb. citron,

6lbs. of walnuts,

1can homemade preserved figs,chopped

2heaping teaspoonfuls of cinnamon. 1 teaspoonful of cloves,

1 1/2 teaspoonfuls of mace, 1 teaspoonful each of ginger, allspice and nutmeg,

4teaspoonfuls of vanilla, 1 teaspoonful of soda.

Mix butter, sugar, and eggs together, and when well mixed stir in half of the flour. Next put in spices, then remainder of flour, then fruit, nuts and figs, small quantity at a time and have them well floured. Do not use the flour that has been measured for cake to flour the fruit. Now add the syrup from the preserved figs, then vanilla, brandy, etc., and beat thoroughly. Lastly add soda, dissolved, putting in a little at a time. This will make two very large cakes. Recipe for preserved figs used in this cake will be found among the "fruits."

Mrs.-----------, Salinas.

Fruit Cake

1/2 roll of butter,

4 1/2 cupfuls of sifted flour,

3 cupfuls of golden sugar, 5 cupfuls of stoned raisins,

4cupfuls of currants.

3 cupfuls citron or mixed peel cut fine,

3teaspoonfuls of baking powder, 1 tablespoonful of syrup,

12 eggs, 3 teaspoonfuls mixed spice, 1/2 cupful of nuts, if liked. Mix butter and sugar to a cream. Bake three hours in moderate oven with paper on bottom and top. Mrs J. R. Hebbron.

Plain Fruit Cake

1 cupful of white sugar, 1 cupful of brown sugar,

1 cupful each of butter and milk,

2tablespoonfuls of molasses.

4eggs,

1 small wine glass of wine or brandy, 4 good cupfuls of flour, 1 large cupful of raisins, seeded,

1 cupful of currants,

1/2 cupful of citron, sliced thin,

2 teaspoonfuls of baking powder, Spices to taste. L. A. S.

Cheap Fruit Cake

Butter size of an egg, stirred to cream.

1 cupful of sugar.

1 egg, 1 teaspoonful of soda,

1 cupful of sour milk,

1 1/2 cupfuls of flour,

1 cupful of chopped raisins,

Bake in slow oven.

Mrs. C. K. Tuttle, Pacific Grove.

Wedding Fruit Cake

10 eggs,

5 level cupfuls of brown sugar,

1/2 pt. of molasses,

3teacupfuls of soft butter,

1lb. each of figs and citron,

2lbs of currants,

3 1/2 lbs. raisins, 1 lemon,

1 heaping tablespoonful each of cloves,

cinnamon and mace, 1 nutmeg, 1/2 teaspoonful soda, 1 qt. of flour.

This will make two large calves. Bake in moderate oven two or three hours.

Mrs. M. R. Merritt.

Dried Apple Fruit Cake

1 cupful of sugar, 2 eggs, 3/4 cupful of butter, 1 cupful of cold coffee,

4cupfuls of flour,

1 1/2 teaspoonfuls of soda.

1/2 teaspoonful of cloves,

1 small teaspoonful of cinnamon,

1/2 teaspoonful of nutmeg,

1 cupful of chopped raisins,

2 cupfuls of dried apples soaked in water over night. Drain water from the apples and put to boil with two cupfuls of molasses and cook until well preserved. Cream butter and sugar and add eggs well beaten. Drain the syrup from the apples and stir into beaten sugar, etc., then add coffee, flour, soda, spices, and lastly the apples and raisins well floured. Bake slowly.

Mrs. Fitzell.

White Fruit Cake

1 cupful of butter,

2cupfuls of sugar, 4 cupfuls of flour,

8 eggs, whites only,

1 cupful grated cocoanut,

1/2 wine glassful of white wine,

1/2 wine glassful of brandy,

1/4 lb. of citron cut fine,

1/2 lb. almonds blanched and chopped fine

2 1/2 teaspoonfuls of baking powder.

Flour fruit well before adding to cake. Water or milk can be used instead of wine or brandy. A little preserved lemon peel adds to the flavor;.

Miss. Carrie Brown.

Fruit Cake

1 cupful of brown sugar,

1 cupful of New Orleans molasses,

3/4 cupful brandy and filled with coffee, 10 eggs, 1 qt. of flour,

2lbs. of raisins, 2 1/2 lbs. of currants,

3/4 lb. each of citron and butter,

2 teaspoonfuls of cloves,

2 teaspoonfuls of cinnamon,

1 nutmeg. Beat butter, sugar and molasses together, add beaten yolks of eggs, then brandy and coffee; next flour with two teaspoonfuls of baking powder, then raisins seeded and finely chopped, currants and citron, last beaten whites of eggs. Bake three hours.

Mrs. E. MagUire.

Plain Fruit Cake

4eggs.

1 1/2 cupfuls of brown sugar,

1 cupful of sour cream. Butter size of an egg,

2heaping cupfuls of flour,

1 cupful each of raisins and currants. Sift with the flour one tea spoonful of soda and one-half teaspoonful cream tartar. Add one teaspoonful of cinnamon and one-half tea-spoonful each of cloves, allspice, lemon, vanilla and nutmeg, also a little salt.

MISS O. M. Jenne, Santa Cruz.