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Fruit Cake From Bread Dough

(Armour's Monthly Cookbook)







Rub together until creamy one half cup of butter or Glendale Butterine,

one half cup of Armour's Simon Pure Leaf Lard and two cups of granulated

sugar. Add three eggs well beaten, one cup of raisins, one teaspoon of

cinnamon, one teaspoon of nutmeg, one half teaspoon of soda dissolved in

a little water. Add this mixture to three cups of very light sponge and

beat well, adding a little more flour if needed. Should be as thick as

ordinary loaf cake batter. Fill greased bread pans half full and let

rise one hour. Bake in a moderate oven forty-five minutes.--MRS. M. L.

CURZON, 845 PENNSYLVANIA AVENUE, MILWAUKEE, WIS.











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