FRUIT CAKE.

From MRS. A. K. DELANEY, of Alaska, Lady Manager.

One and one-half pound of flour; one and one-half pound of sugar; one
and one-fourth pound of butter; two pounds of raisins; two pounds of
currants; three-fourths pound candied lemon, four nutmegs; one
teaspoonful soda; one teaspoonful cinnamon; one teaspoonful cloves;
one cup brandy or wine; bake slowly.


ENGLISH FRUIT CAKE.

From MRS. PHOEBE M. HARTPENCE, of Ohio, Chairman Commissioners on
Woman's Work, Lady Manager.

Four cups brown sugar; two cups butter; twelve eggs; one lemon,
grated; two nutmegs, grated; one-half tablespoonful cloves; one
tablespoonful cinnamon; one tablespoonful allspice; one-half pint
cream; one cup pure brandy; eight cups flour, sifted; one-half cup
molasses; two and one-half pounds raisins, seeded, whole; two and one-
half pounds currants; six teaspoonfuls baking powder; one level
teaspoonful soda. The success of this cake depends very largely upon
having every ingredient prepared before commencing to use them. Begin
by thoroughly mixing sugar and butter, then yolks of eggs well beaten;
put the soda into the molasses and cream, add this to the above; next
add spices and stir up thoroughly; now add the brandy (good whisky
will do); take a portion of the flour and thoroughly flour the fruit
with it; put the baking powder in the flour that remains and sift part
of it into the mixture; now add the beaten whites of eggs and stir
gently; stir in the fruit, bake from two to two and one-half hours in
a moderate oven.


FRUIT CAKE.

From MRS. M. P. H. BRESON, of Oklahoma, Lady Manager.

Yolks of one dozen eggs, one pound dried currants, one pound seeded
raisins, one pound butter, one-half pound citron, one pound brown
sugar, one cup sorghum molasses, one pound blanched almonds, one-half
pound Brazil nuts, one-half cup sour milk, two teaspoonfuls soda, six
cups flour, with cinnamon, allspice and cloves. The flour should be
browned in slow oven in order to make the cake look dark and rich.
This recipe will make a very large cake, the same to be baked for
three hours in slow oven.


FRUIT CAKE.

From MRS. HESTER A. HANBACK, of Kansas, Lady Manager.

One pound butter, one pound brown sugar, one pound flour, twelve eggs,
four pounds currants, four pounds raisins, one pound citron, two
pounds figs, two pounds blanched almonds, two oranges, one
tablespoonful cinnamon, one tablespoonful allspice, one-half
tablespoonful mace, one-half tablespoonful cloves, one nutmeg, one
lemon peel (chopped fine), one gill wine, one gill brandy; chop orange
peel and pulp (removing seeds), then work in all the sugar you can
(this is extra sugar), slice the almonds thin, also citron, chop figs
quite fine. Fruit should he weighed after seeding and currants washed.
Beat whites and yolks of eggs separately and roll fruit in flour
before putting together. This makes a ten quart pan full. One
tablespoonful baking powder; five pounds raisins, four pounds seeded;
four and one-fourth pounds currants, four pounds washed; six pounds
almonds, two pounds blanched.


FAVORITE DISHES


A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.

OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION


COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893