Fruit Cake.

Take: White sugar, 1 lb.; butter, ¾ lb.; eggs, 7; flour, 1 lb.; citron, ¼ lb.; nutmeg, 1 teaspoonful; cinnamon, 1 teaspoonful; currants, ½ lb.; raisins, ½ lb.

Beat one pound of fine white sugar and three quarters of a pound of butter to a cream; add the yolks of seven eggs, beaten to a froth; then the whites of the eggs, whipped to a froth, and a quarter of a pound of citron, one teaspoonful of nutmeg, one of cinnamon, and one pound of flour; stir together, and add half a pound of currants, washed carefully and dredged, and half a pound of raisins, seeded and chopped. Mix thoroughly, and bake in a moderately quick oven.

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