Twenty-one pounds of powdered sugar, 13½ pounds of lard or butter; this must be rubbed well for fifteen minutes, and if made with cake machine will take eight or ten minutes; add 6 pints of eggs (rub them a few at a time), 3 quarts water or milk. Dissolve 2 ounces of ammonia in wet part of mixture, 1½ ounces of ground mace, 1 ounce of gelatine. Mix this all together. Next put 1 pound of egg nutrine or 2 teaspoonfuls of egg color; add 24 pounds of strong cake flour, with 1½ ounces cream of tartar. Mix this all together. Mix very light. This is baked in thin pound cake pans; each pan will hold from 7 to 9 pounds; fill three-quarters full, close lid down tight and set in cool oven in heat of about 330 degrees F. Baked, but still hot, take a good egg icing and cool it with some walnuts and sprinkle on top. This cake can be sold for 12 or 14 cents per pound, according to trade.

Genoa Cake.
Sold by the pound.
No. 1.

Five pounds of granulated sugar, 3½ pounds of lard or butter, 40 eggs, 1 ounce ammonia, 4 pounds raisins, 2½ pounds citron, 8 pounds of cake flour; rub sugar to a cream; add slowly few eggs at a time; dissolve ammonia in ¼ gill of cold milk; mix raisins and citron together and add to mixture. Now put in your flour; mix light, and bake in one large pan, greased good and thick; put heavy paper around and put in oven in slow heat of about 330 degrees F. When baked and still hot, put over it a good boiled fondant icing and sprinkle a few chopped nuts over the top. This is a very good cake and will lay for months without getting mouldy or hard. Sold for 12 or 14 cents a pound.

Fruit Cake No. 1.

Thirteen pounds of powdered sugar, 12 pounds of lard, 100 eggs, 2 quarts of molasses, 1 pint of good sherry wine, ¼ pound of gelatine, 30 pounds of currants, 25 pounds of raisins, 10 pounds of citron and 10 pounds of strong cake flour. Put sugar and lard in cake machine, let work good. Next add the eggs and dissolve gelatine in ½ gill of water; add gelatine, molasses, currants, citron and raisins; let mix, and last add the flour. This is baked in large pound cake tins without a cover; put in oven in slow heat of about 330 degrees F. Very good cake, sold for 10 cents a pound.

Fruit Cake No. 2.

Bake in small duchess cake pans and sold by the pound at 10 cents per pound. Take 7 pounds of sugar, 5½ pounds of lard of cottonseed oil, 50 eggs, 1 quart of molasses, 1 pint of good sherry wine, 2 ounces gelatine, 15 pounds of currants, 4 pounds of citron, 5 pounds of raisins, and 5 pounds of strong flour, with 4 ounces cream of tartar. This is mixed the same as Fruit Cake No. 1. Baked in a heat of 400 degrees F.

Molasses Fruit Cake.
Sold by the pound; 12 cents per pound.

Take 11 pounds of granulated sugar, 6½ pounds of hard lard, 70 eggs, 3 quarts milk, 1½ quarts of water, 1½ ounces soda, 3 ounces cream of tartar, 2 ounces of gelatine, 12 pounds of currants and 21 pounds of strong cake flour. Rub sugar and lard to a cream; next add the eggs, few at a time; dissolve soda and gelatine in the water; add milk and water. Mix together, then add the flour and cream of tartar, and last add the currants. Of course you can use any other fruit instead of currants, such as raisins, citron, lemon peel, and so on. Mix light and make in two large pound cake forms, propped down with large bricks. When this is half baked, take large piece of thick paper, put over the cake so it will not get too black, and put in heat of about 300 degrees F. When baked, turn over so to get to the bottom. Take some soft chocolate icing with some candy fruit, and pour over the cake. This cake must be kept in a showcase or a closed box so as to keep it away from the air. If kept away from air it will keep soft and fresh for weeks.

Raisin Cake No. 1.

Take 3 pounds of sugar, 2 pounds lard, 35 eggs, ½ ounce soda, 1 ounce cream of tartar, 2 pounds raisins, 1½ pounds of currants, flavor, and 4½ pounds strong cake flour. Take sugar and lard, rub to a cream; rub for about 10 minutes; add slowly the eggs, few at a time; take soda and dissolve in ? of a gill of water. Now add your cream of tartar, flour, raisins and currants, and mix light. This cake is baked in diamond-shaped forms, about 20 pounds to the form; lay on flat baking pans, prop down with heavy bricks so it will not run from under. This cake is baked in a heat of 250 degrees F.

Cheap Raisin Cake No. 2.

Fourteen pounds of sugar, 9 pounds of lard, 2½ quarts of eggs, 1 ounce gelatine, ¾ egg nutrine, 2 quarts of water, 1 ounce of mace, 2 ounces cream of tartar, 6 pounds raisins and 15 pounds of strong cake flour. Rub sugar and lard to a cream, add slowly the eggs, few at a time. Dissolve gelatine and add egg nutrine in the water and mix. Now add the mace; mix all together, then take 15 pounds of flour; sift flour and cream of tartar, mix light. This is baked in duchess cake pans lined out with thick paper. Two pounds to the pan. Sprinkle fine raisins on top of cake and bake in heat of 300 degrees F. Takes one-half hour to bake.

Ledner Pound Cake.

Fourteen pounds of sugar, 9 pounds of lard, 5 quarts of eggs, 2½ quarts milk, 2 ounces of gelatine, 1 ounce of mace, a little vanilla, 1 ounce of soda, 2 ounces of cream of tartar, and 14 pounds of flour. Take sugar and lard and rub to a cream. Now add the eggs, 1 quart to every 2 minutes till all gone; take the gelatine, mace and vanilla, soda and mix in the milk. Dissolve, mix good. Next add the flour and cream of tartar. Mix very light. Baked in large pound cake pans with closed tops, say 9 pounds to a pan; close down tight. Put in oven in heat of about 250 degrees F. When baked, take a good fondant icing with some chopped nuts or almonds, and sprinkle on top of cake while still hot.

Pound Cake No. 1.

Ten pounds of sugar, 7 pounds of cotton-seed oil, 90 eggs, 1 quart milk, 1½ ounces gelatine, 1 ounce soda, ½ ounce mace, vanilla, 12 pounds of cake flour. Rub sugar and lard to a cream; next add the eggs (few at a time), and dissolve gelatine and soda in the milk with mace and flavor. Mix light and add flour and cream of tartar. Mix and bake in 10-pound cake pans lined with thick waxed paper. Bake in heat of 300 degrees F. Sold at 18 cents per pound.