Preparation: The yolks of eggs are stirred with sugar ½ hour. The flour mixed with the cream of tartar is sifted 4 times. Add salt, lemon and orange juice, the sifted flour and the whites of eggs beaten to a froth. Butter a pan and strew it with roll crumbs, put the batter in and bake 40 minutes in medium hot oven. No. 48—FRUIT CAKE. 1 lb. of butter 1 lb. of brown sugar 12 eggs 1½ lbs. of flour 6 tbsps. of molasses 2 tsps. of soda 4 lbs. of Sultana raisins 3 lbs. of small raisins 1 lb. of chopped citron 1 chopped orange rind ½ lb. of chopped figs ½ pt. of brandy ¼ pt. of white wine ¼ pt. of rose water ½ tsp. ground cloves ¼ tsp. mace and nutmeg Preparation: Cream the butter with sugar and yolks of eggs. Dissolve soda in molasses and mix it into the batter, add the brandy, white wine, rose water, ground cloves, mace, nutmeg, flour and lastly the beaten whites of eggs. Mix in the Sultana and the small raisins, citron, orange rind and figs. Line a pan with buttered paper, put the batter in and bake slowly for 2 hours. No. 49—BREMER BLOCK. 1 lb. washed butter ¾ lb. of sugar 1 lb. of seeded raisins ¾ lb. of currants ¼ lb. blanched, chopped almonds ¼ lb. of chopped citron ¾ qt. warm milk 5 cents yeast 3 tsps. of salt 3 lbs. of sifted flour Preparation: Cream the butter and sugar. Wash the raisins and currants and put them in a warm place; when real warm, mix them with the butter. Almonds and citron are next stirred in, then the warm milk, the yeast dissolved in ½ cup of warm milk, salt and flour. Put the dough into buttered pans, set to rise and bake 1½ to 2 hours. No. 50—PLAIN FRUIT CAKE. 1 cup of butter 1 cup of brown sugar 1 cup of white sugar 1 cup of raisins 1 cup of currants ½ cup of molasses 1½ cups of black coffee 3 eggs 4 cups of flour 3 tsps. of saleratus Preparation: Cream the butter with sugar and yolks of eggs, add raisins, currants and saleratus dissolved in molasses; then coffee, flour and lastly whites of eggs beaten to a stiff froth. Put the batter into a pan lined with buttered paper and bake in a moderate oven 1 to 1½ hours. No. 51—BROWN SPICE CAKE No. 1. 2 eggs 2 heaping tbsps. of lard 1 lb. best molasses 1 lb. of brown sugar 1 tsp. of ground cloves 1 tsp. of cinnamon 1 cup of raisins 1 pinch of salt 1 level tsp. baking soda 1 heaping tsp. of cream of tartar 1 cup of sour milk or black coffee 4 cups of flour ½ grated nutmeg Preparation: The eggs are beaten thoroughly, lard heated a little, sugar, molasses, cloves, cinnamon, nutmeg, raisins and salt mixed in. The soda is dissolved in the milk or coffee and added. The cream of tartar is mixed into the flour, and this added gradually. Line a pan with buttered paper, put the batter in and bake 1 to 1½ hours in medium hot oven. No. 52—NATRON OR CARBONATE OF SODA CAKE.