Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

IVES, of Connecticut, Lady Manager. One pound of sugar, two pounds of flour, three eggs, one-fourth pound citron, one pound of butter, one pint of milk, one pound of raisins, one good-sized wine glass rum or brandy, one-half nutmeg, one cup yeast, cream one-half butter and sugar; mix this with all the flour, yeast and milk; let this mixture stand in a warm place until quite light, then add the remaining half of butter and sugar creamed and the eggs beaten very light; then let the mixture stand in a warm place until again very light; then add rum, raisins, citron and nutmegs then put into pans for baking, letting it remain out of oven until very light again. This makes three loaves. Bake about one hour. FRENCH LOAF CAKE. 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. GRANDMOTHER'S BREAD CAKE. 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. OLD VIRGINIA BREAD CAKE. 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