The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-12-11

Every housewife has her favorite
receipt for Christmas cakes, but she is
also open to conviction when the
Christmas spirit in baking takes pos
session of her. In fact, If there is one
time In the year when she is willing
to experiment, II Is just before the
holidays, when the household purse
strings are loosened.
Every country where the Christmas
holiday is recognized and every state
In the Union has some particular cake
for which IL has more than local fame
For instance, there are the Italian
pastes, the gay F,ench and German
cakes and the English loaf cakes, each
In its turn worthy OF housewifely at
tention. The following receipts have
been tried out by many generations
of home cooks
Virginia Walnut Cakes.--To point
Of the nuts, measured after they are
shelled, allow l cupful OF sugar, "a
cupful of butter, eggs and a pinch
of salt, Y cupful Of sweet milk with
flour enough to make a dough. Beat
the butter TO a cream, and mix thor
oughly with the sugar. Next add the
well-beaten eggs, the milk and the
salt with a little of the -four. Then
the nuts, which have been shelled and
PoocCh NHAOubI lDt IliGdI tHoDDtGt ana
last the remaining -four. Roll out
lightly. cut into shapes, sprinkle with
granulated sugar and bake in a mod
erately hot oven.
Christmas Cookies. Cookies that
have a genuine holiday flavor are
made by combining chocolate and
fruit flavors. They can be trusted to
md favor with the young people at
least. The proportions given Will
make fair quantity, but they can be
doubled IL much entertaining is done
during the Christmas season. Allow
eggs, n cup of butter, / cupful of
sugar, cupfuls OF flour and / tea
spoonful of baking powder, " cup of
raisins measured after they have been
stoned and chopped, and table,
spoonfuls of grated chocolate. Dis
solve the chocolate in a bowl over a
kettle of hot water and let II stand
until needed. Rub the butter and
sugar to cream, add the eggs which
have been well-beaten, then the -four
which has been sifted with the baking
powder, and lastly the melted choeo-
late. Beat hard and mix very thor
oughly, then work In the raisins and
roll the dough out to thin sheet. cut
into shapes with fancy cutters, press
one, two or three whole raisins into
the top of each cookie according TO
size and bake In a moderately quick
oven. Keep fresh by packing them in
stone crock or eartherware dish
with a cover.
German Christmas Cakes--The
Fatherland cook boasts OF many re-
ceipts, but this one Is a prime favorite
with all classes. These delicious lit
fIQ ont ftafn
shapes as the housewife has tin pat
terms and can also be made to take a
variety OF c0lors by dividing the icing
chocolate for a fourth.
To eggs allow / pound OF pastry
-four, Y pound Of sugar, Y pound OF
almonds well blanched and Y pound
Of candied orange peel or citron, as
preferred, lemon, 1 large and Juicy
orange, " ounce OF ground CHINA
mon and u teaspoon OF good cloves,
y teaspoon Of allsplce, / teaspoonful
OF baking powder and Y cup OF honey.
Beat the eggs and sugar TO a cream.
Blanch, dry and pass the almonds
through a meat chopper. Beat the
eggs without ceasing for twenty min
>utes. then add eggs and sugar, and
little by little the flour and the al
monds. Crate the rinds OF lemon and
orange into the mixture add the
strained Juice and the honey, then the
baking powder. Mix well, and II not
stiff enough 10 roll out add more -four
Roll into thin cakes. cut into fancy
When cold spread with boiled icing
colored as directed above.
English Mistletoe Cake--This cake
Is both ornamental and toothsome for
II shows the genuine Christmas COLI
Crs. For the layers allow ounces
each Of butter and sugar. 3 eggs, "a
pound Of -four. / teaspoonful OF bak-
ing powder and wine glassful Of
orange flower water. Separate the
eggs and beat the whites 20 a stin
froth, the yolks to a cream. Beat the
sugar and butter together, add the
the baking powder. the orange flower
water and lastly the whites OF the
eggs. Bake IN three layers. For the
filling. whip Y pint OF cream until
stif, sweeten slightly and divide In
two portions. Color one with spinach
green, and add grated cocOanut 70 the
other. Spread the green cream over
the first layer OF the cake. cover with
the second. spread over the white
cream and place the third layer on top
lee thickly with plain boiled icing and
decorate while fresh with bits Of cam
died citroD cut 20 represent mietlctoe
leaves. using silver commits for the
berries.
French Chocolate Cakea.--For the
foundation, allow eggs, 4 ounces ~
powdered sugar, ~ ounces ~ four
! ounce ~ cornntarch, and = teaspoon
" vanilla extract. Separate fhe eggs
400 oeaf ibe yoke % cream, then