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CAKES, COOKIES AND CONFECTIONS
Dark Fruit Cake
(Makes 10 Ibs.—keeps for years)
| 1 lb. butter substitute | 4 lbs. seeded raisins |
| 1 ¼ lbs. sugar | 2 lbs. currants or seedless raisins |
| 10 eggs | 1 lb. citron |
| ½ c. brandy or grape juice | 1 ¼ lb. flour |
| 1 tsp. cinnamon | 1 tsp. soda |
| 1 tsp. mace |
Cream butter and sugar. Add egg yolks, spices and liquor. Mix flour and soda with fruit and add. Fold in stiffly beaten egg whites. Bake in slow oven about three hours.
English Fruit Cake
| 1 ½ lbs. flour | 1 lb. mixed candied fruit |
| 1 lb. butter | 1 lb. blanched and sliced almonds |
| 1 ½ lbs. brown sugar | 4 tsbp. nutmeg |
| 2 tbsp. lemon juice | Grated rind of 2 lemons |
| 1 c. molasses | 3 lbs. raisins |
| 3 tbsp. mace | 7 eggs |
| 4 lbs. currants | 2 tbsp. cloves |
| 1 lb. figs | ¾ lb. citron |
| 1 tbsp. soda |
Bake 3 to 4 hours in slow oven (200 to 250).
LIGHT CAKES
Angel Food
| 1 ½ c. sugar | 1 c. flour |
| 11 eggs | 1 tsp. vanilla |
| 1 tsp. cream tartar |
Sift flour four or five times. Sift sugar the same. Beat whites until stiff. Add cream of tartar to whites when beating. Sift into the whites a little of
