Herald and tribune. [volume] (Jonesborough, Tenn.) 1869-current, 1896-12-23
Rheumatism is caused by Tactic acid
In the blood. Hoods Sarsaparilla neu.
tralizes the acid and cures rheumatism.
Holiday Cakes and Pies.

The week following Thanksgiving
was formerly spent By many industri.
GUS housewives in preparing those pies,
cakes and other dainty dishes which
required to be kept several weeks to
come to perfection. No plumb pud.
ding can acquire richness unless it is
made at least two weeks in advance of
the day it is served. This Christmas
pudding should be made, boiled for
five hours and hung up in cold store
closet as early as the first week in De-
cember. On Christmas morning IL
must be steamed two hours longer.
The fruit cake for the holidays was
formerly made at about the same time.
This cake was annually prepared in
nearly all families in the hospitable
days of old. A great many housekeep-
ers' who cling to the family traditions,
still prepare their holiday fruit cake,
although the custom has passed with
the passing of New Years Day.
In place of this old time cake many
housewives now make rich molasses
fruit cake for the holidays. This cake
will not keep so long as the old black
cake, but it is improved by making it
several days in advance of the time it
is wanted. A familiar example of this
is old fashioned Harrison cake, rule
dating back to the administration of
the "log cabin" President. To make
this cake stir together cup and a half
OF butter and cup and half each of
sugar and of black molasses-co
toner's molasses is the best, when you
can get it, for any fruit cake. Add the
yolks OF four eggs and cup of rich
milk. Add the milk gradually, so as
not to curdle the mixture. Sift tea.
spoonful of soda with two cups of
flour twice. Beat this in the cake and
add another cup of milk and enough
flour to make batter about as stiff as
a pound cake batter. Add finally
two pounds of raisins. Bake the cake
in square tins in very slow oven for
four hours. Some housekeepers add
powdered spices, or teaspoonful of
cloves and two of cinnamon. Others
prefer the cake as it is, without spices.
Ice 1T thickly like q fruit cake. 1t
should be very moist after its long
baking, and if well wrapped in thick
linen cloth it will keep and improve for
week.
Old fashioned pound cake should al
ways be made few days before il is
needed. Clay cake is an old time rule,
which is variation from the familiar,
pound for pound rule Beat to cream
pound OF sugar and half pound OF
butter. Add six tablespoonfuls of rich
cream and the yolks of six eggs, we'll
beaten. Dry one pound of pastry flour;
slit it twice, and add it to the cake.
Finally, add the whites OF six eggs,
beaten to stiff froth. Fold them in
carefully. Stone pound of raisins
and cut in thin shreds a quarter of
pound of citron. Put layer of the
cake in the bottom of we'll creased
cake tin, then layer of fruit. Con-
tnue to fill the tin In this way until It
is half full, making the last layer one
Of cake. The rule given will be enough
for two good sized loaves baked in
square cornered tins or one large round
loaf.
Scotch cake was one OF the familiar
cakes of old holiday time. Beat pound
of butter to cream and stir in three
quarters Of pound of powdered sugar
and pound and half of warm flour
which have been sifted together. The
mixture will be in crumbs. Press II to-
gether with the hands, and when u is
perfectly mixed mould II into thin OBJ
long cakes. Scatter caraway comfits
over them and lay them on papers in
shallow baking tins. Bake them rather
slowly. These cakes will keep month.
All mincemeat is better for being pre-.
pared some time before II isneeded,
providing 1t Is kept In q cool place.
Some old housekeepers prefer to allow
their mincemeat to become 10y, and
thaw 1t out when 1t Is needed. This is
not desirable thing to do. There is
always some loss of flavor in any re.
frigeration. To have mincemeat at its
best, 1t must be kept several weeks at
just as cold temperature as possible
without freezing 1t.