| Housewife’s Recipe | Baker’s Formula | |
|---|---|---|
| 2 1/4 cup | sifted flour | 2 1/4 lbs. |
| 3 teaspoons | baking powder | 2 ozs. |
| 1 teaspoon | salt | 2/3 oz. |
| 1/2 teaspoon | mace | 1/6 oz. |
| 1/2 cup | sugar | 1 lb. |
| 1/2 cup | butter | 1 lb. |
| 1/2 cup | finely cut candied cherries | 12 ozs. |
| 1/4 cup | finely cut candied pineapple | 8 ozs. |
| 1 cup | chopped walnuts | 1 lb. |
| 3/4 cup | milk | 3/4 qt. |
| 3 | eggs, separated | 12 |
| 1/4 cup | sugar | 8 ozs. |
Sift flour with baking powder, salt, mace and 1 lb. sugar. Cut in butter with pastry blender. Stir in fruit and nuts. Add milk to well-beaten egg yolks and combine with flour mixture. Beat egg whites until soft peaks form. Gradually add 8 ozs. sugar and beat until stiff. Fold into batter. Pour into greased 9x5x3″ loaf pans. Bake in moderate oven, 350° F. for 60 to 65 minutes. Cool on rack. Your customers will howl for more.
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Original Recipe
