Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-12-27
THE HOLIDAY LARDER
Good Cake Recipes for Home
Making.
GENUINE BLACK FRUIT
IT CAN BE MADE ENTIRELY
DIGESTIBLE.
Southern Pound is Welcomed Just
Now, as Are Old-Time
Madelines.

When the children are at home and par
ties for all ages are in order the house
keeper must busy herself with cake max
ing. Christmas cakes are supposed to be
a trife more elaborate than those which
grace less festive occasions. Fruit cake
Indigestion is permitted to seize in its
clutches whom it will. There is no sure
way of avoiding the consequences of indulg-
ing in this delicacy; but the chances are
lessened if the cake is made according to
the best rule, which that given below is
claimed to be. At any rate the cake will
be SO good that paying the piper afterward
will Seem less trying. All the cakes de-
scribed will keep fresh for weeks if stored
in alright stone jars.
Black Fruit Cake.
Weigh one pound of butter, one pound of
light brown sugar, one pound and two
ounces of flour, two pounds of dried cur
rants, two pounds of ordinary seeded raj
SINS two pounds of sultanas and one and
half pounds Of citron cut into strips.
Measure one gill of cream, one-half pint of
brandy, two teaspoonfuls of ground CHINA
mon, one each of mace, cloves and allspice.
Crate two nutmegs. Break a sufficient
number of eggs to fill a pint measure. Rub
the butter and sugar together, but do not
beat them. Whip the eggs until perfectly
smooth and thick and stir them with the
cream into the butter and sugar, adding
one-third at a time and working until per-
fectly smooth. Mix the flour with the spices
and the fruits until they are evenly dis
tributed; then add them to the mixture and
stir lightly together. Add one tablespoon
full of orange flower water and beat the
whole vigorously. Bake in a moderate
oven for three hours. Do not turn out of
the pan until cold; then rub lightly with
Wi n fln nd
store away until needed.
This cake is improved by age, and many
persons make them a year ahead of time.
Lady Cake.
Old-fashioned lady cake is delicate and
tempting and by right of usage belongs to
the holiday season.
She'll six ounces each of sweet and bitter
almonds and measure one gill Of rose water.
Blanch the almonds and bruise them to a
paste with the rose water in a mortar.
pounding few at time and adding the
rose water little by little. Rub one pound
of butter and one and one-half pounds OF
powdered sugar to a cream. Beat very
hard and stir in the almond paste, again
beating thoroughly. Break a sufficient
quantity of eggs to yield one pint of whites
and whip these until stiff Weigh and sift
one and one-half pounds of flour. Add the
flour and the whites of the eggs alternately
to the mixture, little of each at a time
Stir in one gill of rich cream and beat long
and well until the cake is very light Pour
into shallow square or obiong pans and i'm
mediately set in a moderate oven. Bake an
hour or more, according to the thickness:
then cover with paraffine paper and let
cool gradually without running from the
pan. When cold, ice with lemon icing
To make the icing. stand the whites of
two eggs in refrigerator until very cold,
and weigh one-half pound of powdered
sugar. Beat the eggs until frothy; then
sift in the sugar a little at time while
of lemon juice and continue beating unit.
the icing is firm and stiff enough to stand
alone. Spread over the cake with a knife
dipped in ice water. Let stand twenty-four
hours before cutting.
Cider Cake.
A thoroughly delicious holiday cake and
one not over rich is made with good sweet
cider.
For generous-sized cake allow one pound
oil dried currants. half pound of powdered
sugar, six ounces of butter. one grated nut
meg, one tablespoonful of ground CHINA
mon one pint of cider, four eggs, ten ounces
of flour and two teaspoonfuls OF saleratus
water. To make this last dissolve one
ounce of saleratus in one-quarter of pint
of water and stand aside until it has set
tied. Clean the curTants carefully and
dredge with -four. Beat the eggs together
until very light Rub the sugar and butter
to a cream. Then add to them the spices
and half the cider. Finally add the eggs.
alternating with the flour. a little at a time
Stir until perfectly smooth then add slow
the rest of the cider and currants. and.
lastly. the saleratus water Stir yiso.oes.s
pour into a creased pan and bake in quick
oven.
Madelines.
These little Christmas cakes are rs pretty
to look at as they are good to est. They
are certain to prove fascinating TO the chill
dren.
Weigh three eggs and set aside the same