One cup butter, two cups brown sugar, one cup liquid coffee, six eggs,
one cup currants, one cup raisins, two teaspoons ground cinnamon, two
teaspoons ground cloves, one teaspoon soda, and three cups flour.



HICKORY NUT CAKE. MRS. T. H. LINSLEY.

One cup butter, two cups sugar, five eggs, one cup sweet milk, one
pint hickory nut meats, one pound raisins or currants, one pound
flour, one heaping teaspoon baking powder.



HICKORY NUT CAKE. MRS. W. C. RAPP.

Two cups of sugar, one-half cup of butter, one cup of sweet milk, two
and a half cups of flour, three teaspoons of baking powder, two eggs,
and one pint of nut kernels.



RAISED CAKE. MRS. JENNIE HERSHBERGER, TIFFIN, OHIO.

Three cups bread sponge, three cups sugar, one cup butter, three eggs,
one teaspoonful soda dissolved in a little water, one pound raisins,
one teaspoonful each of cloves, cinnamon, nutmeg, and allspice; flour
enough to stiffen.