The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-12-09
AL LADIEs' TAILOR SUITS REDUCED TO CLOSE OUT

citron, shredded; four pounds of chopped
apples, two pounds of light brown
teaspoonful of pepper, teaspoonful
each of ground cloves, allspice, CHINA
mon and mace, juice and grated rind
OF two lemons, cup each of tart
orange juice and mOlasSes, a quart of
sweet cider and a half cup of brandy or
grape juice. Mix the ingredients well
together, moistening with some of the
pot liquor Clarity the fat that forms
on top of the pot liquor and add to the
mince meat. Taste and add more sea-
soning, spices and sugar if needed, but
do not overdo it.
FRUIT AND SUET MINCE MEAT
This may be made several weeks be-
fore Christmas, if the weather is cold.
Remove the skin and membrane from
pound of suet and chop it fine. Pare
and core enough tart apples to weigh
two pounds; chop these fine and add to
suet with a pound of cleaned, washed
and dried currantS, pound of seeded
ra1sinS, two ounces of citron sliced thin,
a pound of moist sugar the grated yell
a half cup of good brandy and cup of
good port; salt, cinnamon, mace, cloves
and nutmeg. to taste.
If the brandy and port are not used,
mOisten with cider, or a little vinegar
and molasSeS.
ENGLISH TWELFTH NIGHT CAKE.
For a medium sized cake, take a
pound of fresh sweet butter and beat to
CI0dIIl, luGu peat III q
pound of powdered sugar; add half
grated nutmeg, half a teaspoonful each
of al1spice, ginger, mace and cinnamon.
Beat vigorously until thoroughly mixed,
then add the beaten yoIkS of five eggs
and continue to beat for ten minutes.
Stir in a pound Of sifted flour and beat
to a smooth batter. Prepare two pounds
of currants; chop quarter of a pound of
blanched almonds, quarter of a pound
each of chopped candied orange and
lemon peel, and citron; dredge with
flour and stir into cake batter with half
a gill of brandy. Last of all, add the
white froth. Line round cake tin with
buttered paper; fill pan half full and
bake in medium oven about two and
one-half hours.
A STEAMED AND BAKED PLUM
CAKE
This is method new to many house
keepers, but one that has been used
successfully for many years. Take one
pound of butter. one of sugar and
separately, two-thirds of a cup of mo-
lasses, and a glass of grape jelly. Sift
with a. pound of flour, tablespoonful
each of mace, cloves and grated nut
meg Add a pound and a half each of
currants and stoned raisins and three
quarters of a pound of shredded citron
Mix with other ingredients and add
quarter of cup each of wine and
brandy. Put the mixture into well
buttered tin and cover closely; set in a
steamer and steam for two hours, then
| quickly remove to a bread oven and
bake an hour.
| A PLAIN HICKORY-NUTL LOAF
| Two-thirds of a cup of butter crealned
with two cups ~ sugar; add cup of
sweet milk, three eggs beaten separate
ly,. two teaspoonfuls of baking powder
mixed with three cups of sifted flour
and cup of hickory nut meats cut in
slices and sprinkled with -four. Ado the
/ beaten whites of the eggs last. Bake in
a moderate oven about an hour, or I'M
/ til a broom splint thrust in the center
/ comes out smooth and clear.
NEW YORK FRUIT CAKE.
Beat one pound of butter to a cream,
add a pound of light brown sugar and
beat up light and creamy; then adj.
well-beaten yolks of eight eggs, a pound
| of Sifted flour mixed with half tea
spoonful of mace, one teaspoonful of
cinnamon, half teaspoonful of cloves
and small nutmeg grated Beat well,
Add the juice and grated rind of one
orange and one lemon; mix thoroughly,
adding beaten whites of the eggs. Pre-
pare a pound of raiSinS, pound of sui
tanaS, pound of currants. and half
pound of citron; mix, together. Line two
round cake tins with buttered paper,
pour in some of the butter, sprinkle in
a layor of cake batter more fruit
a layer of the Toured fruit, then add an
other layer of cake batter, more fruit
and so on until the pans are half full.
l
| When done the crust should be moist
and an even coffee brown. These are
| better if kept year.
A FROZEN PLUM PUDDING.
Put a cup of cream in a double boiler
| with the thinly pared rind of half a
lemon and small piece of citron- Beat
| to a cream the yolks of four eggs and
half a cup of fine graduated sugar.
Pour the scalded cream over this, re-
turn to double boiler and stir until it is
| thick and creamy, then remove from
the fire and add cup of very rich cara
mel. Let get nearly cold then turn
into a freezing mold and let get as
stiff as snow. Add half pint of cream
1 whipped to a stiff froth with the white
of an egg and an ounce of blanched
sweet almonds chopped. an ounce of
shredded candied orange peel and can
died pineapple, an ounce each of
chopped candied cherries and sultanas
which have soaked for two hours in
half a wine glass each of brandy and
curacao. Let stand In the freezer a
/ little longer and then pack in mould
and pack in ice and salt for two hours.
FROZEN PLUM PUDDING SAUCE
Rub three humps of sugar over the
yellow rinds of one orange and one
lemon, put sugar in a bowl and squeeze
the juice of both over it Add one and
| a half cups of sugar syrup and a half
/ cup each of wine and brandy. Turn into
the freezer and work until partly con-
geaIed When the pudding is turned
out pile the frozen sauce around it, gar
nish with leaves cut from thin slices of
green citron and candied cherries.