War Fruit Cake I

I quart brown sugar 1 1/4 quarts water 3 or 4 cups seedless raisins 1/2 pound citron 1 1/3 cups oil or drippings

2 teaspoons salt

4 teaspoons nutmeg

4 teaspoons cinnamon

1 quart corn flour

1 quart rye flour

7 tbspns. baking powder

Cut citron in small, thin slices. Wash and dry raisins. Boil sugar, fruit, water, salt, shortening, and spices together five minutes; cool. Add flour which has been sifted with baking powder. Beat well. Bake in loaves, in moderate oven, forty-five to sixty minutes.

War Fruit Cake II

Make like War Fruit Cake I, substituting two quarts barley flour for corn and rye flour.