1/4 lb. citron, cut into thin slices

1/2 lb. apricots, dried, steamed, and chopped

1/2 lb. raisins, chopped

1/2 lb. candied cherries, cut into pieces

1/2 lb. dates, chopped

1/2 lb. almonds, blanched and cut into thin strips

1 c. butter

1 c. brown sugar

1 egg

1/2 c. milk

1 Tb. baking powder

1/2 tsp. cloves

1 tsp. cinnamon

1/2 tsp. nutmeg

2 c. flour


Steam the citron and apricots until they are soft, and then cut them in

the required manner. Prepare the other fruits and the almonds. Cream the

butter, add the sugar, egg, and milk, and beat thoroughly. Sift the

baking powder and spices with the flour and add these. Dredge the fruits

and nuts with flour and fold them into the mixture. Bake for 2 hours in

a slow oven in small loaf pans lined with paper and containing about a

1/2 inch layer of flour in the bottom, or steam for 3 hours and then

bake for a short time in a moderate oven.



1 c. sugar

1/2 c. water

1 egg white

Pinch of cream of tartar


Put the sugar and water to cook in a saucepan. Boil until a fairly hard

ball is formed when the sirup is tried in cold water or until it threads

when dropped from a spoon, as shown in Fig. 25. If a thermometer is used

to test the sirup, it should register 240 to 242 degrees Fahrenheit when

the sirup is taken from the stove. Beat the egg white, add the cream of

tartar, and continue beating until the egg white is stiff. Then pour the hot sirup over the beaten egg white very slowly, so as not to cook the egg, beating rapidly until all the sirup has been added.


Continue to beat with a spoon or egg whip until the icing is light and

almost stiff enough to spread on the cake. Then place the bowl over a vessel containing boiling water and beat for 3 or 4 minutes while the water boils rapidly underneath. With this treatment, the icing will not change in consistency, but will become easier to handle and will permit of being used for a longer period of time without becoming hard. In fact, it may be kept until the next day if desired by placing a moist cloth over the top of the bowl so as to prevent a crust from forming.


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