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TALES FROM THE ARCHIVES

Have an heirloom holiday with old-time recipes from our rare book collection. Wurlitzer Centennial Cook Book 1856-1956

FRUIT CAKE 1 lb. butter; 1 lb. dark-brown sugar; 1 doz. eggs; 1 wine glass brandy or whisky; ½ lb. citron, orange, and lemon peel, mixed, chop fine; ½ lb. almonds, chopped, or figs can be substituted; 1 lb. currants; 1 lb. seeded raisins, chopped fine; 1 lb. dates, chopped fine; 1 tablespoon each cinnamon, allspice, nutmeg; 1 lb. flour. Butter and sugar, stirred to a cream, with eggs stirred in gradually, stirring all vigorously. Flour all the chopped fruit before mixing so it does not stick, then stir in flour. Paper the pans with oiled paper. Bake 3 hours. Wash all fruit and dry day before. Oven not too hot; can increase before it gets too brown. HOT PUNCH: A DRINK FOR NEW YEAR’S NIGHT Put 1 bottle of wine and 1 bottle of water into a saucepan; add sugar to taste and slices of lemon (take out the seeds). Break 2 eggs into this, then take an egg beater and beat the whole together over the fire until just before boiling point, when it will be ready to serve.

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