Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-16
I IOUSE=
TOLD
| LINT.S


opened doors without number there floats
out upon the crispy air commingled odor
OF all sorts of delectable spices and fruits
that. united with the balsamic pine and
hemlock of the Christmas greens. needs no
interpreter TO make known that Christ
mass coming"
Inc German-American feels that to prop
erly celebrate the Yuletide she must have
the old familiar things that come from the
hdthefIand-honig kuchen. marzapan, leb-
Huchen' pefernuch spingler kuchen and
edhu cake. The Anslo-American gets busy
win her fruit and cheese cakes. her cold
cuts or beef and tongue while the descend
ant OF the old Knickerbockers brings ont
her cherished family cook book. grown VEL
10" with the years that have flown. and
bends herself. like her grandmother before
her. to the compromising Of oily hooks. fra
slaht seed cakes and those triumphs of
Sunhary skill, the real old-fashioned New
Year cookies -Ne"
frult Cake.-Now that the use Of the
sas stove Is so universal many housekeep-
c ca1 ieel that they must forego their fruit
is no necessity for this sacrifice nc Pr,,,t
cake may be mixed in the usual wav then
steamed like plum pudding for Tires holIrs
go, ~ pahns sh hour . til resu ar
oven 1t is better mixed one DIV tban
baked the next. This gives II a chance IN
Ilpen. Cream together one pound of but
Ter ana a pound of sugar Add tho we'll
&c, l'eH yoIhs OF eight eggs two-thirds of
cup or moiasses and a glass of srana iail,.
SIT together pound of -four and n - he.
spoonful each of nutmeg mace cloves and
cinnamon. Add pound and n half a.cb
81 $500 seSIlesS falslns and currants with three
iourths pound shredded ctron Mix with
tne other ingredients, using the fands for
the beating instead of a spoon win tho
NIL wii,es OF lhe eggs stiff and fold in together
win quarter cup each of wine and
ntdhdy. Put the mixture into welI-tuttered
IIhs' cover closely and set away over night
IN the morning steam three hours without
%LpHihS the water to stop boiling then
D''he an iouf In rather cool oven When
lhe cake Is done. cool for fifteen roiru+as
then ice with the white Of one egg ba9ten
sun with confectiGners' sugar When tbis
iS.us Is cooled and hardened apply a cat OF
utSo'ai i've icing, which must he mada of
the white of an egg, beaten with noUde-e5
sIs ~ added, teaspoonful at time nm
az az me IclnE will hold in place when nfIed
IN shape. 1t takes about an bo,,r's So.
beating to make this icing. the a-,o,,rt 90
cake. " 5i-e VI the
Pfenernusse Copper rutsl.-These are
an 49, likes richly compounded with fruits
a i nuts They viii keep indefinitely in
siosed TN boxes. and are nice tn kee1 ~
r raHd for convenience during the HOLIDAYS
lam together one cup each lard aud hut
yer ana two cupfuls brown sI,gar Agd
~ tHlS three eggs. one at time hea +ins
tHoi oughlS between each addition Nrfy to
gether two teaspoonfuls cir,rar,on o,a
s,ateu nutmeg, one taasDoonfuI ground
Cloves two teasroonfIIs aniseeeed eS~ourd
TWO ounces whole coriandar sco5 49, -
pound chopped almonds and q ruartar of
Pou.u minced citron, and add to the hut
yer ana sugar mixture. Put into a howl sly
cups moiasses and stir into II two teovroo,,,
49, u, kmoa mat has been dissolved in a
little boiling water. As soon ae ~ sta,a
purring. stir In with the other ingrad,ant.
eosether with quart of four sifted with
ano,,ob - VI cream of tartar. Add
WORKING with the hand until nerfact1y
smooth and the ingredients wei rni,eIa5
Shane INTO long rolls about an inch I'm d.
Anleter. and cut these into sIToec aho,. ,
quarter of an inch thick Pake IN a o,,tor
In tin. boxes 0''u paCA
s'eirer Cake.-Beat to a cream hair
pound of butter. six yokes Of ae.s 90
the grated yellow rind Of lennon s1d
tn'rd or pound of sugar the beaten
WHITES OF the eggs and n half nound NJ
pots 20 nour together with Tablespoonful
or cognac. Stir together Thoroughly Tal,a
a mold with a hole IN the center and but
ter 1t and sprinkle with flour. Turn IN tho
CAKE batter and bake three-fourths OF an
several DAYS old e'-
Christmas Stullen.-Put two Guns lulewarn,
milk into bowl. add three Yeast cakes and
teaspoonfm OF sugar end set in a warm
three CUPS flour, mix into a thick haftar
cover and stand in a warm place nrtii
very light. Meantime. beat a half nourd
or butter and half poynd pov-dered suear
10 q cream. add one hy ono tho yo11,s -.
-FOUR eg@s. stirring q few minutes between
each addition Add the grated yellow rind
or large lemon. half a teasroonfl1I Of
ealt and quarter teasOourFr1I NJ royvdared
caTdamom seeds, then combine the two rnfy
lures Add enough -four 10 make n Arm
oou ui; turn onto a Toured board and work
until the dough ceases TO stick +o tho
hands Return the dough TO the bowl cover
lEhtly and let It again rise until dopbTa
us bulk Again put onto the board ron out
about an inch in thickness then sorinkIa
over 1t one cupful each warmed crrrants
and seeded raisins and three-fourthe cnr,
shredded citrOn. Roll up working tbe
dough a few moments to incoruorate the
Iruit. Cover with napkin. set in a warm
place and let rise for half an hour then
divide the dough IN two equal Darts and
roll them in long loaf about an inch IN
thickness Turn them over so that the two
outer edges meet, lay in shallow buttered
pans and let them stand until thew haye
doubled In bulk. Brush over with beaten
eggs and bake IN medium hot oven.
Christmas Scotch Cakes.-The ingredients
required In the making of these oId-fash-
Toned cakes are pound of butter the very
best. one and one-eighth pounds four a
pound sugar, one level dessert spoonful car
raway seed, one tablespoonful fce water
and candied carraway seed sufficient to
sprinkle thickly on top OF the cakes If de
sired. Have the butter, the bowl In which
the cake is to be mixed and the hands as
cold as possible Cut the butter in small
pieces. sd the -four and work together
quickly and thoroughly, using the tins Of
the fingers as in pastry Add the smear
ana mix lightly. Sprinkle IN TIE CARA
way seed and mix through then at the
last add tablespoonful OF water Make
the dough into a ball and law on the we'll
Toured holding board. Roll out quickly
and beat level and smboth with the rolling
pin. Fold over the ends and heat gin
DO this three times the last time rolling
TO the shape and size OF the pan II Is TO
be baked In. Properly this should he a
shallow sheet iron pan. Lire with paper
which does not require greas'ng Put the
dough In about three-ouarters of an inch
thick and bake twenty minutes in A steady
oven. When done It should be an even
light brown on top and brown on the hot
tom. TT IL browns too quickly. cover with
paper. Test with a spllnt Cut In squares
ar8 mack IN tin boxes when cold.
Seed Cakes.-Beat TO n cream one cup
butter and two Guns suear. Add three ia
blesDoonfuls sweet milk and two table
spconfuls carraway seed. Ssft tosether two
cups -four end two even teaspoonfuls bak-
ing powder. Repeat this three times then
stir In the butter, sugar and milk If TIE
batter is not as stiff you can beat It. add