add whites and yolks of eggs, beaten separately. Stir in flour
gradually, and molasses and spices; lastly, the fruit. This makes
three loaves. Bake in a moderate oven.



FRUIT CAKE. MRS. JOHN EVANS.

Two cups butter, two and one-half cups sugar, two and one-half cups
molasses, eight cups flour, two cups sour milk, eight eggs, two
teaspoonfuls soda, three pounds raisins, three pounds currants, one
pound citron, one pound figs, two lemons (grate the rind and squeeze
the juice), two glasses of jelly, cloves, mace, cinnamon, and nutmegs.
Mix flour and fruit alternately. Bake three and one-half hours.



PLAIN FRUIT CAKE. MRS. R. H. JOHNSON.

One cup sugar, one-half cup butter, three cups flour, one cup water,
two eggs, one teaspoonful baking powder, one pound seeded and chopped
raisins; nutmeg, cinnamon, and citron to taste.



BLACK WEDDING CAKE. MRS. J. J. SLOAN.

One cup butter, one and one-half cups brown sugar, one cup molasses,
one cup sweet milk, three cups flour, two teaspoonfuls baking powder
sifted into flour, five well beaten eggs, two pounds raisins, one