Mock Angel Cake

Sugar, 1 cup.

Flour, 1 1-3 cups.

Baking powder, 3 teaspoons.

Salt, 1-3 teaspoon. Milk, 2-3 cup. Egg whites, 2.

Vanilla, 1 teaspoon.

Mix and sift dry ingredients 4 times. Pour on gradually while stirring constantly the milk, which should be scalding hot. Cut and fold in the stiffly beaten egg whites and flavoring. Bake in moderate oven 45 minutes.

Wedding Cake

Butter, 1 pound.

Sugar, 1 pound.

Salt, 1/2 teaspoon.

Eggs, 8.

Cream, 1 cup.

Orange juice, 1 wineglass.

Lemon, 1.

Flour, 1 1/2 pounds.

Nutmeg, 1.

Mace, 1 teaspoon.

Clove, 1 teaspoon.

Cinnamon, 2 teaspoons.

Currants, 3/4 pound.

Raisins, 3/4 pound.

Citron, 1/2 pound.

Candied lemon peel, 1/4 pound.

Candied orange peel, 1/4 pound.

Cream butter and sugar, add salt and well beaten eggs, 2 at a time, beating thoroughly after each addition. Add cream, fruit juices and flour mixed and sifted with spices. Flour the fruit lightly and add last. Line loaf cake pans with greased paper and pour in mixture. Bake in a slow oven. Makes 2 loaves.

Prize Fruit Cake

Butter, 1 pound. Brown sugar, 1 pound. Eggs, 10. Brandy, 1 cup. Molasses, 1 cup. Pastry flour, 6 cups.

Currants, 2 pounds. Seeded raisins, 2 pounds. Citron, 1 pound. Clove, 2 teaspoons. Nutmeg, 2 teaspoons. Mace, 2 teaspoons.

Soda, 1 teaspoon.

Cream butter and sugar, add well beaten eggs, brandy, molasses and sifted flour. Flour fruit, cutting citron in thin slices, add with spices and soda dissolved in a little warm water. Bake in a very slow oven 4 hours. Makes 4 loaves. Do not cut for at least a week. Don't Worry.

Coffee Fruit Cake

Butter, 1/2 cup. Sugar, 2 cups. Clove, 1/2 saltspoon. Mace, 1 saltspoon. Cinnamon, 1 saltspoon. Molasses, 1 cup.

Eggs, 3. Coffee, 1 cup. Flour, 5 cups. Soda, 1 teaspoon. Citron, 1/4 pound. Raisins, 1/2 pound.

Currants, 1/2 pound.

Cream butter and sugar, add spices and molasses, beat for 5 minutes and add well beaten egg yolks and coffee, then the sifted flour, soda dissolved in a little water, and egg whites beaten stiff. Chop citron, flour all fruit and add last. Bake in moderate oven.

Graham Fruit Cake

Graham flour, 3 cups. White flour, 2 cups. Sugar, 2 cups. Molasses, 1 cup. Milk, 2 cups.

Seedless raisins, 1/2 pound. Soda, 1 teaspoon. Baking powder, 1/2 teaspoon. Cinnamon, 1 teaspoon. Mace, 1 teaspoon.

Salt, 1/2 teaspoon.

Sift flours with spices, soda and baking powder. Add remain-ing ingredients and mix well. Bake in slow oven for 1 1/2 hours.

Mrs. M. T. S., Wollaston.

Sour Cream Fruit Cake

(No eggs, no butter.)

Soda, 1 teaspoon. Warm water, 1 tablespoon. Thick sour cream, 1 cup. Molasses, 1/2 cup. Brown sugar, 1 cup.

Flour, 3 cups. Cinnamon, 1 teaspoon. Nutmeg, 1/2 teaspoon. Ginger, 1 saltspoon. Raisins, 1 pound.

Dissolve soda in warm water in a mixing bowl. Add sour cream, molasses, and soft brown sugar. Stir till sugar is dissolved and add flour sifted with the spices. Beat until smooth and stir in raisins. Bake in a slow oven for 1 hour. One-half currants may be used instead of all raisins. Citron may also be used if desired. This cake should be kept 3 or 4 days before cutting.