The Boston cooking-school cook book

1 lb. flour 2 teaspoons mace 2 teaspoons cinnamon 1 teaspoon soda 2 tablespoons milk 3 lbs. currants 2 lbs. raisins, seeded and finely chopped ½ lb. almonds, blanched and shredded 1 lb. citron, thinly sliced and cut in strips Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs; beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture. Then add milk, fruit, nuts, and flour mixed and sifted with mace, cinnamon, and soda. Put in buttered deep pans, cover with buttered paper, steam three hours, and bake one and one half hours in a slow oven, or bake four hours in a very slow oven. Rich fruit cake is always more satisfactory when done if the cooking is accomplished by steaming. Wedding Cake I 1 lb. butter 1 lb. sugar 12 eggs 1 lb. flour 2 teaspoons cinnamon ────────┬───────────────────────────────────── Nutmeg │¾ teaspoon each Allspice│ Mace │ ────────┴───────────────────────────────────── ½ teaspoon clove 3 lbs. raisins, seeded and cut in pieces 1 lb. currants 1 lb. citron, thinly sliced and cut in strips 1 lb. figs, finely chopped ¼ cup brandy 2 tablespoons lemon juice Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs, beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture. Add flour (excepting one-third cup, which should be reserved to dredge fruit) mixed and sifted with spices, brandy, and lemon juice. Then add fruit, except citron, dredged with reserved flour. Dredge citron with flour and put in layers between cake mixture when putting in the pan. Bake same as English Fruit Cake. Wedding Cake II 1 lb. butter 1 lb. brown sugar 12 eggs 1 cup molasses 1 lb. flour 4 teaspoons cinnamon 4 teaspoons allspice 1½ teaspoons mace 1 nutmeg, grated ¼ teaspoon soda 3 lbs. raisins, seeded and cut in pieces 2 lbs. Sultana raisins 1½ lbs. citron, thinly sliced and cut in strips 1 lb. currants ½ preserved lemon rind ½ preserved orange rind 1 cup brandy 4 squares chocolate, melted