thoroughly, drop in buttered pans, dust granulated sugar on top, and
bake with dispatch.

FRUIT CAKE.--Take one pint each of sour milk and sugar, two eggs, half
pint melted butter, two teaspoons even full of soda, dissolve in milk
flour enough to roll out into shape, and fry in hot lard.

FRIED CAKES.--Three eggs, one cup of sugar, one pint of new milk,
salt, nutmeg, and flour enough to permit the spoon to stand upright in
the mixture; add two teaspoonfuls of Gillett's baking powder and beat
until very light. Drop by the dessert-spoonful into boiling lard.
These will not absorb a bit of fat, and are the least pernicious of
the doughnut family.

FRUIT CAKE.--Take four pounds of brown sugar, four pounds of good
butter, beaten to cream; put four pounds of sifted flour into a pan;
whip thirty-two eggs to a fine froth, and add to the creamed butter
and sugar; then take six pounds of cleaned currants, four pounds
of stoned raisins, two pounds of cut citron, one pound of blanched
almonds, crushed, but not pounded, to a paste--a large cup of
molasses, two large spoonfuls of ground ginger, half an ounce of
pounded mace, half an ounce of grated nutmeg, half an ounce of pounded
and sifted cloves, and one of cinnamon. Mix these well together, then
add four large wineglasses of good French brandy, and lastly, stir
in the flour; beat this well, put it all into a stone jar, cover very
closely, for twelve hours; then make into six loaves, and bake in
iron pans. These cakes will keep a year, if attention is paid to their
being put in a tin case, and covered lightly in an airy place. They
improve by keeping.