The Bridgeport times and evening farmer., 1922-12-27
THE HOME KITCHEN
FiDe Ways to Make Delicious Cakes
 for Holiday Parties
By JEANETTE YOUNG NORTON

The Authority on Home Cooking D ECIPES for old-fashioned cakes R came from England in the early days to colonial housewives, and many of them are still in use. Robust appetites. which are needed to really enjoy these plainer foods, seem to have grown more scarce, yet the following recipes may make new friends at this Joyous holiday time.
 Seed-cake.
 Beat one pound of butter to a cream then work in slowly pound of sifted nour- Add three-quarters of a pound Of hne,- e,-granulated sugar, three-Quarters pr an ounce Sf caraway seeds and half of grated nutmeg. Mix these inEre- uients well, then stir in six we'll beaten eggs. to which has been added a wine glass of spiced fruit juice Beat the cake ten minutes. then pour it into a tin lined with buttered paper. Bake from an hour and half to two hours.
 Pork Fruit Cake.
 Put one pound of clean, fat pork it with two cupfuls of boiling water and Set it to cool. When cool, add two cupfuls of brown sugar. a tablespoonful Of baking soda, a cupful of real mo- lasses. half-teaspoonful of salt, a level tablespoonful of baking powder sifted with five cupfuIs of flour, a tea spoonful of powdered cloves, a table spoonful each of allspice, cinnamon and nutmeg, two cupfuIs each of seeded raisins, entrants and chopped peel and citron, a cupful and a half of chopped nuts, a cupful of chopped preserved cherries. tablespoonful of vanilla and a half-cupful of very fneiy-chopped dates. Beat these ingredients until they are well mixed. then turn them into a pan lined with buttered- paper. and bake in moderate oven for about three hours Try with a broom splint.
 This cake may be frosted with an old fashioned. boiled frosting. and deco rated with candied half-cherries and halves of English walnuts. As no eggs are used, it Is like solid fruit cake, and 1t should be baked well but not hard
 Marble Cake.
 Cream 8 cupful of butter and add gradually two cupfuis of sugar, then the well-beaten yolks of four eggs. Sift in three and half cupfuls of four with three teaspoonfuls of baking powder. add slowly a cupful of rich milk. then the stiff1y- beaten whites of the eggs and . half-teaspoonful of salt Mix thor oughly, then put third of the mixture into separate bowl and beat into it two tablesTSoonfuls of uOlasses, two table spoonfuls of melted chocolate, a tea spoonful of powdered cinnamon, a half teaspoonful each of nutmeg and all- spice, and d teaspoonfu! of vanilla. But ter the cake-pan and drop in alternate spoonfuls of the white and brown mix
 
 from forty minutes to an hour, accord ing to the heat, then try with broom splint. Use a soft frosting-
 Sand Cake.
 Cream three-quarters of a cupful of butter with a half-teaspoonful of salt, add cupful of sugar, a tablespoonful at a time, stirring constantly, then add separately the yolks of. five eggs and teaspoonful of lemon extract. and sift in a haf-pound of cornstareh. Beat all these ingredients well, then add the stifny- beaten whites of the eggs. fold in the froth, turn into tin lined with 8 lightly buttered paper. and bake in a moderate oveA about three-QuarterS of an hour This makes one medium sized cake, which may be frosted with a lemon frostinE if desired
 Colonial Cake.
 Cream together a haIf-cupful of but ter and cupfuI of sugar. Sift to- gether two cupfuls of four. a half-tea- spoonful of salt and three teaspoonfuls of baking powder Add alternately with a half-cupful of milk, a teaspoonfuI of vanilla, and a cupful Of chopped nuts then fold in the stiffiy-beaten whites of four eggs. Turn this cake into a lightly hE.ttered and fioured pan and bake it about thirty-five minutes.