The Savannah morning news., 1903-12-06

customs nave come lIOlI HGlALloHJ'
Small wonder is it, then. that we turn
to the German housewife in search or
Christmas cake receipts. Her cakes
are her pride, and the house to house
Christmas visiting is often only an
excuse for sampling the efforts of her
neighbors. That her receipts will bear
TRANSFORMING over seas is proof of
their international excellence.
Rich German Fruit Cake-Work
together, until very light, y of
pound of fresh sweet butter with
pound of pulverized sugar. Add l
wineglass of brandy or 2 glasses of
sherry. u dozen of ground cloves, !
grated nutmeg, 1 teaspoonful of
ground cinnamon. 10 eggs, the yolks
beaten first, then the whites whipped
to a froth: Il pound of candied and
finely sliced citron, 1 pound of chop
ped and seeded raisins and another
pound seeded and cut in two. Stir
we'll with ~ pounds of sifted flour
and pinch of salt Dissolve dessert
spoonful of soda in a cup of lukeWarm
milk and mix together until the whole
is perfectly smooth. Line the baking
ran, a deep one, with a piece of but
tered paper and cover the top of the
cake with the same. Allow to raise
a while in a hot place, then bake for
two hours in a moderate oven. When
done, remove, cool or frost, and II
may keep for month.
Plain Christmas Cake.-Rub to-
eether 1 pound of sifted flour with "A
pound of sweet butter. Mix with l
teaspoonfu1 of baking powder and a
rinch of salt. Add 4 eggs, the yolks
and whits beaten separately. When
thoroughly worked in. add u pound
of dried currents, the same of mixed
candied peels, and u teaspoontul OF
mixed spice with " pound of sugar
Form into a dough with water, place
in a buttered cake pan and bake IN q
moderate oven.
Citron Cake-Work together well
u pounds of warm butter mot salted)
and 1 pound of sugar. Add 11s pounds
of sfted flour, the yolks of eggs
beaten first and the whites of heated
to a froth. Stir until smooth and
light with half water and milk. Add
dessert spoonful of baking powder
and a pinch of salt Cut in long shay
ings 4 ounces of candied citron and
place them evenly in layers mixed with
the paste in a well-buttered tin pan:
Let raise a while in a hot place ana
bake in a slow oven.
Large Center Table Cake-Take 6
pounds of sifted flour and work them
with pounds of sweet butter and 3
pounds of pulverzed sugar Add the
O he Ixrbi of 6
beaten to a froth. Then prepare 1
pound of sweet almonds in the follow
ing manner: Scald them and skin
them, let them soak for one hour in
a little salt and water; afterward
pound them to a pulp in a mortar,
then stir them we'll with the rest until
smooth with IL quarts of sweet milk
Then put in IA pints of fresh hop
yeast and stir we'll again with some
mace, dessert spoonful of ground Gin
namon, 2 grated nutmegs, l pound of
seeded raisins, the rind of l lemon, and
l glassful of wine. Madeira OF Tokay
Let it rise in hot place before
putting in a large fiat pan, and bake
two hours in a moderately hot oven
When done and cool glaze the top and
trim to taste with candied fruits, as
cherries, thin slices of orange, plums
cut in two, nuts, or shaveings of citron.
For icing or glazing the top of cakes
before decorating, dissolve 1 cupful of
granulated sugar in Il cupful of hot
water; flavor with essence of vanilla
or some orange juice and cook until 1t
threads. Then pour it slowly over the
whipped white of an egg, beating the
mixture all the time until cool. Spread
it evenly on the top of the cake, and
when dry form any fancy design with
the candied fruits.
Small Cakes and Decorated Cup
Cakes-Use some very light cake
paste favored with vanilla and grated
nutmeg. Bake in gem pans, the shape
of little cups well creased around with
butter. When done, invert them and
cover them with icing. Place on top
of each one candied cherry, two pieces
of angelica, cut in diamond shape, to
initiate the leaves, and a thin strip Of
angelica to initiate the stem. For va
riety, the cakes may be decorated
with candied violets or candied rose
leaves.
Rich German Wa4fles-Take 2 cup
fuls of sifted flour, "a pound of butter
beaten to a cream, l pint of sweet
milk, 10 eggs, the yolks and whites
we'll beaten separately; l teaspoonful
of salt, teaspoonfuls of brewers
yeast. Make the batter rather thick.
Butter the waffle irons with sweet but
ter. Bake and serve hot with maple