COFFEE CAKE.

One cup of sugar, one cup of butter, one cup of mo-
lasses, one cup strong coffee, two cups of raisins, four
cups of flour, one tablespoon of soda, spice of all kinds.

DRIED APPLE CAKE.

Soak three cups of dried apples over night. Chop,
and put them in one cup of molasses and stew in covered
pan until clear and dark. Add one cup butter, one cup
sugar, one cup raisins, one cup currants, three cups flour,
one teaspoonful of soda, four eggs, one teaspoonful
cloves, one teaspoonful cinnamon, one cup very black
coffee, a little nutmeg.

FRUIT CAKE.

One pound powdered white sugar, three-fourths pound
butter, one pound flour (sifted), twelve eggs, two pounds
raisins (part of them chopped), two pounds currants,
one-half pound citron (cut in strips), one-fourth ounce
each of cinnamon, nutmeg and cloves mixed, one wine-
glass of wine, one of brandy. Cream butter and sugar;
then add yolks of eggs, part of flour, the spices and the
whites of eggs, well beaten. Then add remainder of
flour and wine and brandy. Beat thoroughly. Dredge
fruit with flour. Cover bottom of pan or pans with
mixture, then layer of fruit, then cake mixture, and so
on until all is used, having no fruit on top. Bake four
hours.