Fruit Tart

Ingredients

• 1 cup raisins
• 2 cups flour
• one-third cup of molasses
• 1 pint molasses
• 2 cups molasses
• 1 cup lard
• 3 eggs
• 2 table-spoons ginger
• 1 tea-spoon cloves
• 1 tea-spoon cinnamon
• 1 tea-spoon soda
• 1 table-spoon soda
• 1 table-spoon ginger

Directions

1. 1-J cups sugar, \ cup butter,

2. \ cup molasses, 3 eggs,

3. \ tea-spoon soda, 1 cup raisins,

4. \ cup currants, 2 cups flour,

5. Citron, Spice.

6. FRUIT CAKE — TEMPERANCE,

7. Most ladies think fruit cake incomplete without wine or brandy, but it can be made equally good on strictly temper- ance principles, by substituting one-third cup of molasses for a wine-glass of brandy. To facilitate the operation of seeding raisins, pour boiling water on a few at a time. This will not injure the fruit or cake. To seed, clip with the scissors or cut with a sharp knife. Do not chop too fine; if for light fruit cake, seeding is all that is necessary. Slice the citron thin, and do not have the pieces too large, or they will cause the cake to break apart in cutting.

8. GINGER SNAPS — No. l.—Mrs. Kimble.

9. ^ pound sugar, \ pound butter,

10. \ pound sifted flour, 1 pint molasses,

11. 2 table-spoons ginger, 1 tea-spoon cloves,

12. 1 tea-spoon cinnamon, 1 tea-spoon soda.

13. GINGER SNAPS — No. 2.

14. 1 table-spoon soda, 1 table-spoon ginger.

15. Flour to roll stiff.

Nutrition, whole recipe (rough)

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