Fig Cake

Ingredients

• one cup of sugar
• 1 cup of flour
• half cup of butter
• half cup of milk
• half cup of corn starch
• 2 teaspoons of baking powder
• 1 cup of sugar
• 5 tablespoons of cold water
• one cup of butter
• 2 cups of soft white sugar
• 1 cup of sweet milk
• 3 cups of flour
• 1 teaspoon of flavoring
• 2 cups of sugar
• 1 cup ol butter
• 3 teaspoons of baking powder
• 1 teaspoon of vanilla
• 1 pound figs
• 3 cups of dried apples in warm water over night
• 3 cups of molasses
• three-quarters cup of butter
• 1 cup of raisins
• 3 cups of sugar
• 1 cup of milk
• 1 teaspoon of cream tartar
• 3 teaspoons of vaniua
• 3 tablespoons of cinnamon
• one-fourth teaspoon of mace
• 3 cups of currants
• half pound citron
• two cups of sugar
• 1 cup of butter
• 1 cup of corn starch
• two cups of brown sugar
• 3 cups of raisins
• 1 cup of molasses
• 3 cups of buttermilk
• 3 teaspoons of soda
• 3 teaspoons of cloves
• 1 teaspoon of cinnamon
• half cups of sugar
• 1 cup of sour milk
• half teaspoon each of cloves
• 1 cup of seeded raisins
• 1 cup of seedless raisins
• 4 eggs well beaten
• 3 layers
• 2 layers of figs
• 3 layers of cake
• 5 eggs
• 2 eggs
• 10 cents worth of figs
• two eggs
• 4 eggs
• 7 eggs
• 1 nutmeg
• 3 level cups of flour
• 1 level teaspoon of ealeratus
• 1 tea- the useful cook book 39 spoon of lemon extract
• 39 spoon of lemon extract
• 1 large
• 3 small oakes

Directions

1. One cup of sugar; 1 cup of flour, sifted; half cup of butter; half cup of milk; half cup of corn starch; 2 teaspoons of baking powder, mixed with the flour ; whites of 4 eggs well beaten, stirred in last. B'ake in 3 layers. Pilling : % pound figs, chopped fine ; 1 cup of sugar ; 5 tablespoons of cold water. Bring the water and sugar to a boil, and no more, to make a syrup. When cool pour over the figs; this will make 2 layers of figs and 3 layers of cake. Mbs. Floeence Phillips.

2. One cup of butter; 2 cups of soft white sugar; 1 cup of sweet milk; 3 cups of flour; 2 teaspoons of baking powder; 1 teaspoon of flavoring; whites of 5 eggs. Icing: Whites of 2 eggs, stiffened with pulverized sugar. Chop fine 10 cents worth of figs and stir in white of eggs and spread on eake between layers. Flossie Nelson.

3. 28 THE USEFUL COOK BOOK

4. Two eggs; 2 cups of sugar; 1 cup ol butter ; 1 cup of sweet milk; 3 cups of flour; 3 teaspoons of baking powder; 1 teaspoon of vanilla. Eilling: 1 pound figs; 1 cup of sweet milk; 1 cup of sugar; cook slowly until it thickens, then spread on cake. Mks. E. A. Huddle.

5. PARMER'S FRUIT CAKE. Soak 3 cups of dried apples in warm water over night; chop slightly in the morning. Simmer 3 hours in 3 cups of molasses; add 2 eggs; 1 cup of sugar; 1 cup of sweet milk; three-quarters cup of butter; ly^ teaspoons of soda; spices to taste; flour enough to make a rather stiff batter; 1 cup of raisins. Flossie Nelson.

6. FEUIT CAKE. One cup of butter ; 4 eggs ; 3 cups of sugar ; 1 cup of milk ; 3 cups of flour; 1 teaspoon of cream tartar; half of soda; 3 teaspoons of vaniUa; 3 tablespoons of cinnamon, same of cloves; three-four ''is cup of molasses; one-fourth teaspoon of mace ; 1^/^ cups of raisins ; 3 cups of currants ; half pound citron. Cream butter and sugar, add the yolks of eggs well beaten, then the milk, flour and cream tartar and soda, molass^, spices, whites of eggs, and lastly ttie fruit chopped and floured.

7. Maeion E. Clapp.

8. GOOD WHITE CAKE. Two cups of sugar ; 1 cup of butter ; 3 cups of flour ; 1 cup of corn starch; whites of 7 eggs; 1 cup of milk; 2 teaspoons of baking powder. Beat sugar and butter together, then add milk ; mix baking powder, corn starch and flour together ; beat eggs and put in last.

9. Mrs. E. C. Buck.

10. FRUIT CAKE WITHOUT EG-GS. Two cups of brown sugar; 1 cup of butter; 3 cups of raisins; 1 cup of molasses; 3 cups of buttermilk; 3 teaspoons of soda; 3 teaspoons of cloves ; 1 teaspoon of cinnamon ; 1 nutmeg ; 4^^ cups of flour.

11. Mrs. E. C. Buck.

12. EGOLESS CAKE— A GOOD, CHEAP FEUIT CAKE. One and a half cups of sugar, brown preferred; 1 cup of sour milk; half cup of butter, or part lard ; 3 level cups of flour ; 1 level teaspoon of ealeratus; half teaspoon each of cloves, nutmeg and cinnamon; 1 tea-

13. THE USEFUL COOK BOOK 39

14. spoon of lemon extract; 1 cup of seeded raisins, chopped and floured, added last; 1 cup of seedless raisins or currants floured improTes the cake, biit is not necessary. Beat well before adding raisins. Bake in shallow pans, slowly, about one hour. Use large cup for measuring. Always beat butter and sugar together first, then add spice, niilk, soda, flour and raisins. This makes 1 large or 3 small oakes.

15. Mes. Maeian Carpenter.

Nutrition, whole recipe (rough)

Counts 16 of 19 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.