Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-05

international excellence.
Rich German Fruit Cake.-Work together,
until very light, q Of pound of fresh.
sweet butter with l pound of pulveriZed
sugar, Add 1 wineglass of brandy or 2
glasses of sherry, 4 dozen of ground cloves,
l grated nutmeg, l teaspoonful of ground
cinnamon, 10 eggs the yolks beaten first,
then the whites whipped to a froth; a
pound of candied and finely sliced citron,
1 pound of chopped and seeded raisins and
another pound seeded and cut in two. Stir
we'll with IA pounds OF sifted flour and
pinch of salt. Dissolve a dessert spoonful
of soda in cup of lukewarm milk and
mix together until the whole is perfectly
smooth Line the baking pan, deep one
with a piece of buttered paper and cover
the top Of the cake with the same. Allow
to raise a while in hot place, then bake
for two hours in a moderate oven. When
done, remove, cool or frost, and it may keep
for month.
Plain Christmas Cake.-Rub together
pound of sfted flour with 4 pound of
sweet butter. Mix with 1 teaspoonful of
baking powder and a pinch of salt. Add
eggs, the yolks and whites beaten sepa-
rately. When thoroughly worked in, add
IA pound of dried currantS, the same of
mixed candied peels and y teaspoonful Of
mixed spice with u pound of sugar. Form
into a dough with water, place in a but
tered cake pan and bake in a moderate
oven.
Citron Cake.-Work together well one
half pound of warm butter mot salteO and
one pound of sugar. Add one and one-han
pounds of sifted flour, the yolkS of 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 dessert
spoonful of baking powder and a pinch OF
salt. Cut in long shavings four ounces Of
candied citron and place them evenly in
layers mixed with the paste in a well-but-
tered tin pan. Let raise while in hot
place and bake in a slow oven.
Large Center Table Cake.-Take six
pounds of sifted -four and work them with
three pounds of sweet butter and three
pounds of pulverized sugar. Add the yolks
of eight eggs and the whites of six
beaten to a froth. Then prepare one pound
of sweet almonds in the following 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 NOR
tar then stir them well with the rest until
smooth with one and one-half quarts of
sweet milk Then put in one and one-half
pints of fresh hop yeast and stir well
again with some mace, one dessert spoon
full of ground cinnamon; two grated nut
megs, one pound of seeded rails ms, the rind
of one lemon and one glassful of wine, Ma
deira or Tokay. Let 1t rise in a hot place
before putting in large fiat pan, and bake
two hours in moderately hot oven. when
done and cool glaze the top and trim to
taste with canded fruits, as cherries thin
slices of orange, plums cut in two nuts or
shavings of citron.
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 ic-ng.
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