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English Fruit Cake

2 tablespoons milk 3 lbs. currants 2 lbs. raisins, seeded and finely chopped 1/2 lb. almonds, blanched and shredded 1 lb. citron, thinly sliced and cut in strips Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs; beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture. Then add milk, fruit, nuts, and flour mixed and sifted with mace, cinnamon, and soda. Put in buttered deep pans, cover with buttered paper, steam three hours, and bake one and one half hours in a slow oven, or bake four hours in a very slow oven. Rich fruit cake is always more satisfactory when done if the cooking is accomplished by steaming. 1 lb. butter Wedding Cake I 1/2 teaspoon clove 1 lb. sugar 12 eggs 1 lb. flour 2 teaspoons cinnamon