The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1903-12-12
GERMAN CHRISTMAS RECIPES
TOothsome Loaves to Grace the Fes-
tai Board, Adorned with Fanciful
DESIGNS. of Icing and CONNECTIONS.

Now is the time when the housewife be-
gins to think not only of Christmas gifts
but of preparations for the table. Like
many of the most charming Christmas
customs, some Of the most valuable rec
ipes for thoroly satisfying cakes come
from Germany. AS rich loaf cakes i'm
prove by keeping from a week to month,
these are the next thing in the order of
preparation. The New York Sun has coll
lected the following good recipes:
For a rich German fruit cake, work to-
gether, until very light three-fourths of
pound Of fresh, sweet butter with one
pound of pulverized sugar. Add wine
glass of brandy or two glasses of sherry,
a half dozen of ground cloves, a grated
nutmeg. a teaspoonful of ground CHINA
mon, ten eggs, the yolls beaten first, then
the whites whipped to froth: one-fourth
of a pound of candied and finely sliced cit
ron. pound of chopped and seeded raisins
and another pound seeded and cut in two.
Stir well with a pound and half Of sifted
flour and pinch of sat- Dissolve a des-
sertspoonful of soda in a cup of lukewarm
milk and mix together until the whole is
perfectly smooth. Line the baking pan, a
deep one, with a piece of buttered paper
and cover the top Of the cake with the
same. Allow to rise a while in hot
place, then bake for two hours in a mod
crate oven. When done, remove, cool or
frost, and 1t may keep month.
81 /. { . +.
To make a plain Christmas cake rub to-
gether one pound of sifted flour with one
fourth Of pound of sweet butter. Mix
with one teaspoonful of baking powder
ana a pinch of salt, Add four eggs, the
yolks and whites beaten separately. When
thoroly worked in add a half pound of
| dried currants, the same of mixed candied
peels and a half teaspoonful of mixed
spice with a half pound of sugar. Form
into a dough with water, place in a but
| tered cake pan and bake In a moderate
| Oyen
] For citron cake work well together one
half pound of warm butter (not salted)
| and one pound Of sugar. Add one and one
half pounds Of sifted -four the yolks of
1 six eggs beaten first and the whites of four
/ beaten to a froth. Stir until smooth and
/ light with half water and milk. Add one
idessertspoonful of baking powder and a
pinch of salt Cut in long shavings four
Z ounces OF candfed citron and place them
/ well buttered tin pan. Let raise a while
in a hot place and bake In slow oven.
Large center table cake calls for six
I pounds of sifted flour creamed with three
pounds Of sweet butter and three pounds
i Of pulverized sugar. Add the yolks OF
4 eight eggs and the whites of six beaten
sweet almonds In the following manner
Scald them and skin them, let them soak
! for one hour in a little salt and water
j afterward pound thu m to pulp in NOR
tar. then stir them well with the rest unit
smooth with one and one-haR quarts o.
sweet milk. Then put in one and one
half pints of fresh hop yeast and stir wei
4 again with some mace, one dessertspoon
i full Of ground cinnamon. two grated nut
{. megs, one pound Of seeded raisins, the rint
of one lemon and one glassful Of wine
Madeira or Tokay. Let it rise in a ho
place before putting in a large, fiat pan
and bake two hours in moderately no
oven. When done and cool glaze the tol
and trim to taste with candied fruits, al
4 cherries. thin slices of orange, plums GU
in two nuts or sl1avings of citron.
. For icing or glazing the top of cakes be
fore decorating. dissolve one cupful Q
granulated sugar in one quarter Of a cup
z. 4 =