One cup of butter; one cup of sugar; one cup molasses; one cup of sour milk; three cups of flour; two eggs; three teaspoonsful of ground cloves; two small teaspoonsful of soda; bake slowly three-quarters of an hour. — Mrs. Ward.
One cup of sour milk; one cup of molasses; one-half cup of butter; one-half cup of sugar; one teaspoonful of cloves; one teaspoonful of soda. — Mrs. Miller.
One pound of butter; one pound of sugar; one pound of flour; ten eggs; one-quarter teaspoonful of soda; one-half teaspoonful of milk; two nutmegs; two loaves. — Mrs. W. B. C. Pearsons.
One pound of sugar; one pound of flour; three-fourths pound of butter; nine eggs; two teaspoonsful of cream of tartar; one teaspoonful of soda. — Mrs. J. B. Ramage.
Five eggs; the weight of five eggs in sugar, and flour, each; the weight of four eggs in butter; one teaspoonful of lemon, and a little mace. — Mrs. E. M. R.
One cup of butter; two cups of sugar; three cups of flour; one-half cup of milk; whites of six eggs; one teaspoonful of cream of tartar; one-half teaspoonful of soda. — Mrs. Mary Kagwin.
One coffee clip of sugar; one half cup of butter, beaten to a cream; two cups of flour; one-half cup of sweet milk; two teaspoonsful of baking powder; whites of five eggs. — Mrs. Bowdoin.
One pound of powdered sugar; one pound of flour; three-quarters pound of butter; seven eggs; one half pound of currants; one half pound of raisins; one-quarter pound of citron; one teaspoonful of nutmeg; one teaspoonful of cinnamon. — Mrs. J. B. Ramage.
Two cups of flour; one and two-thirds cups of sugar; one-half cup of molasses; two eggs; one half pound each of currants, citron and raisins; small teaspoonful each of cinnamon, cloves and soda; one-half cup of butter. — Mrs. C. M. Kellogg.
One pound of flour; one pound of sugar; three quarters pound of butter; two pounds of seeded raisins; two pounds of currants; one pound of citron; one and one-half teaspoonsful each of mace, cloves, cinnamon and one half a nutmeg; two wine glasses of liquid; ten eggs; stir the sugar and butter to a cream, then add the whites and yokes of the eggs beaten separately to a froth; stir in the flour gradually, then the liquid and spices; add the fruit just before it is put into the palls; it should bake more than two hours if the loaves are thick. — Mrs. Mary Kagwin.