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From MRS. KATHERINE S. G. PAUL, of Virginia, Lady Manager.
One and one-half pounds flour; one pound white sugar; ten ounces of
butter; one-half teacup sweet milk; one-half teacup good yeast; four
eggs; one cup of currants and seed-less raisins, chopped and mixed
together; one teaspoonful each mace and cinnamon and a little
allspice; work butter and sugar together; sift flour into a bowl; stir
in milk and yeast with one-half the creamed butter and sugar; beat
hard and long until very light; set to rise in a moderately warm place
over night. In the morning, if it be well risen, work in the remainder
of the butter and sugar and the eggs; dredge the fruit with flour and
beat in a little at a time with the spice; beat for fully five
minutes; divide and put into two pans to rise. The second rising
generally requires about three hours. When the dough is very light
bake in a moderate oven. When carefully made this cake is very fine.

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Beat together five eggs and half a pound of white sugar, then add six
ounces of flour well dried and sifted, a little lemon-juice and grated
lemon-peel; bake in a moderate oven.

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From MRS. MARTHA. A. GRIGGS, of Washington, Alternate Lady Manager.
Two and one-half cups sugar, one cup butter, one cup milk, four cups
flour, three eggs, one wine glass sherry; one wine glass brandy, one-
half teaspoon soda, one pound raisins (stoned), one-half pound
citron, one teaspoon cloves, two teaspoons cinnamon, one nutmeg; bake
one hour.

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From MRS. MARY C. BELL, of Florida, Lady Manager.
Three cups sugar, one cup butter, three eggs, one bowlful stoned
raisins, floured, one teaspoonful allspice, ground, one teaspoonful
cloves, ground, one tablespoonful cinnamon, ground. When well mixed
add three cups of bread sponge before the flour is added for kneading;
stir well and then add flour until as stiff as can be easily stirred;
half fill two medium-sized pans and stand in a warm place till light
and bake in a moderate oven.

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Bread Cake

3 cups light dough, 3 of brown sugar, 1 of butter, 3 eggs, spices, fruit

and citron, 1 teaspoon soda. Raising or not, as you wish.

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Cream Gingerbread Cakes

2 eggs

1/2 cup molasses

grated rind of 1/2 lemon

1 teaspoon cinnamon

2 cups flour

1/2 cup sugar

3/4 cup thick sour milk

1 saltspoon salt

1 tablespoon ginger

1 1/2 teaspoons soda (level)

Beat 2 eggs until light, add 1/2 cup of sugar, 1/2 cup molasses, 3/4 cup

thick sour cream, the grated rind of 1/2 lemon, 1 saltspoon of salt, 1

teaspoon cinnamon, 1 tablespoon ginger, and finally, add 2 cups of well

sifted flour mixed with 1 1/2 teaspoons soda (level).

Bake in gem pans. If desired add nuts and raisins which improves them

very much.

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Bread Cake

Take two pounds of flour, a quarter of a pound of butter, four eggs, one

spoonful of good yest, half a pound of currants, half a pound of Lisbon

sugar, some grated lemon-peel, and nutmeg. Melt the butter and sugar in

a sufficient quantity of new milk to make it of a proper stiffness. Set

it to rise for two hours and a half before the fire, and bake it in an

earthen pan or tin in a quick oven, of a light brown.

Caraway seeds may be added--two ounces to the above quantity.

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Gingerbread Cakes Or Nuts

Melt half a pound of butter, and put to it half a pound of treacle, two

spoonfuls of brandy, and six ounces of coarse brown sugar. Mix all these

together in a saucepan, and let the whole be milk warm; then put it to a

pound and a quarter of flour, half an ounce of ginger, some orange-peel

finely grated, and as much candied orange as you like.

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