ounces of rye bread, (grated), one half cake of sweet chocolate
(grated), one half cup of fine chopped sweet almonds, one half cup of
citron, cut fine, one teaspoon cloves, one teaspoon baking powder. Whip
the yolk of egg, add the sugar and beat again, add a portion of the
bread crumbs, then add the chocolate, citron, spice and almonds, mix
the baking powder in the remaining bread crumbs, lastly the well beaten
whites of eggs, alternately with the bread crumbs. Bake in a medium
oven about one hour. This may also be made in layers and whipped cream
placed between.--Mrs. George Bruegger.

GRIES TORTE OR FARINA CAKE.--One cup farina, one cup sugar, eight eggs.
Beat sugar and yolks of eggs one half hour then add farina slowly, and
the well beaten whites last. Bake one hour by slow fire. When cooled
put sliced pineapple on top and whipped cream.--Mrs. J. Bruegger.

FRUIT CAKE.--Cream one pound of brown sugar and one pound of butter,
add one pound of eggs (beaten light) one pound of flour sifted with two
teaspoons of baking powder, one nutmeg (grated) one tablespoon each of
cloves and allspice, half a pint of brandy and two pounds each of
seeded raisins and of currants, one half pound of chopped citron. Flour
the fruit well before adding to cake mixture. Bake in one loaf in
moderate oven. Pour half a pint of wine over it while it is warm, after
baking.--Mrs. George Newton.

MOTHER'S FRUIT CAKE.--One pound of butter, one and one half pounds of
sugar, one pound of flour, one cupful of New Orleans molasses, one
teaspoon of soda dissolved in two tablespoons of water, two teaspoons
of cinnamon, one teaspoonful of cloves and one teaspoonful of mace, one
dozen eggs, one gill or one cup of brandy, three pounds of raisins,
(seeded), two pounds of dried currants, one pound of shredded citron,
one pound stoned dates and one pound of shelled English walnuts or
pecans, cream the butter and sugar until light, add beaten yolks of
eggs, add the molasses, soda and spices. Clean and cut the fruit and
dredge thoroughly with part of the flour, stir it into the mixture
alternately with the flour and beaten whites of eggs. Mix well and
lastly add the brandy. Bake in one large loaf very slowly. Test with a
broom straw to be sure that the cake is well baked. The batter will
seem thin but do not add extra flour if you want a rich moist fruit
cake. Put in cake box and it will keep many months. Pieces of it can be
quickly steamed and used with foam