The Western advance. [volume] (Worthington, Minn.) 1872-1874, 1874-04-18
W edding.Cake.

Dutter, one pound nOur, twelve eggs, one
cup molasses, six pounds Valentia raisins,
three pounds curranss, two pounds citron,
one ounce cinnamon, one ounce mace,
one ounce cloves, two gills brandy-or
you can use, if you prefer, one gill whisky
and one gill lemon7juice, and the grated
rind of two lemons-two nutmegs. Add
sufficient -four to dust the fruit.
Having as novice in cake making been
over and again grievously tormented by
insufficient directions as to the manner of
putting ingredients together, we will not
subject another to the same trial of pa
tience, but give the mode OF procedure so
explicitly that the most inexperienced
may work with confidence.
wash the currants and put them aside
to dry. Pour boiling water upon the raj
sins few at time, and take out the
tates the operation of seeding and in no
way Injuries the fruit for cake. Slice the
citron thin, and do not leave the pieces
too large or your cake will be likely to
break apart when you cut it. Chop the
raisins pretty fne-it is best to put not
more than quart in the chopping- bowl
at a time; then mix them carefully with
their proportion of currants and citron
and lay them aside in pan. When the
fruit is all mixed cream the butter, and
add all of the spice as soon as you COM
mence stirring in the sugar. Add the
molasses by degrees with the sugar; if
you need more liquid to make It stir
easily add portion of the liquor. Beat
till very light. Beat the yolks and whites
Of the eggs separately and very thorough
lY; then add the yolks and what is left of
the liquor, and little more than half of
the flour; after that the whites of the eggs
and what remains Of the -four, stirring
but little. Lastly dust your fruit little
at time, and mix it thoroughly with the
cake.
Have ready large pan or three good
sized bread tins, if you like better, pre-
pared in the following manner: Fit three
papers CAREFULLY to your pan; grease them
thoroughly. Make paste of equal parts
of Graham and white flour wet up with
water. The paste should be just stiff
enough to spread easily with spoon.
Place the first paper in the pan with the
buttered side next the dish; spread the
paste evenly over the paper, leaving it
| as thick as you would roll pie-crust In
spreading the sides of the pan you will
probably need to use little of the paste
to stick portions of the paper to the top
of the pan to keep it from slipping out of
place. Then press the second paper care.
fully into its place with the buttered side
away from the paste, and lastly, fit in the
third paper as you would into any bak'
ing-pan.
Put in your cake, being careful to press
it closely into the edges Of the pan; place
it in an oven of the same heat that you
would use in baking bread; keep up your
fire so that it shall cool down very grad
ually. When the loaf lacks two shades
OF being brown enough-and that will
probably be between an hour and ar
hour and half before it is time to take il
out-grease paper and put over it, anC
spread with paste. When the cake comes
out Of the oven leave off it's cov,r till near
ly cold.
| -Four hours will bake loaf that take
the whole recipe, and it is not too lonI
when you make it into three loaves
anything smaller had better be taken GU
few minutes sooner.
Keep your cake in its case.
/ This mode Of baking has the advantage
of never burning without most remarka
} BILE carelessness, and also that the cake i
OF baking.-"E.H H." in Hearth and HOME
-Eliphalet Williams, the oldest ant
most prominent citizen of Northampton
Mass, and President of the Northampton
Bank, with the exception of ten years
since its foundation in 1888, nine times
member of the Legislature, Auditor o
the Connecticut River Railroad since it
opening and engaged in business unit
, within few weeks, died, March Is, from
stroke Of paralysis, lacking but min
, days of having completed his ninety