Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-12-14

ounce.
DINNER.
Cream OF Tomato Soup.
Pickles. Celery.
Roast Beef. Yorkshire Pudding.
Drowned Potatoes. Baked Squash.
Lettuce with French Dressing.
biscuit Tortoni with Almond Waters.
Coffee.
SUPPER.
Cold Beef with Mustard.
Dreamed Potatoes.
Hot Baking Powder Biscuit. Honey.
Currant Tarts
Tea.
Tho woman who likes to sec that every
one "hos something nice to cat" finds
herself III her element these DAYS and
from opened doors without number tnorc
floats out upon the crispy air Il com
mingled oior of all sorts of dooctahlc
spices AMI fruits that united With the
balsailic pine ana nemlock Of the Christ
'as greens. needs no Interpreter 20 make
Iknown that "Chrstmas's coming"
The German American feels that to
properly celebrate the Yuletido she must
from the Fatherland-honig kuchen.
inarzapan, lebkuchcn, jeffernuch spin
elor kuchen and sand cake. The Anglo
American gets busy with her fruit and
che cakes, her cold cuts of beef and
tongue. whlo tho descendant Of the old
inickerbockor brings ont hcr cherish
cd family cook book. grown yellow with
,.ic years that have flown. and bends
herself like her grandmother before her
10 the compromising of oily hooks. fra
grant seed cakes, and those ,riulnphs Of
f,.l al, Il
New Years cookies
FRUIT CAKE
Now that the use Of the gas stove is
80 universal. many houseke.poIs feel that
they must furego their fruit cake az spoil
1t by too rapid baking. There is no ncccs-
sity for this sacrifice, as frat cake may
he mixed in the usual way. then steamed
iikc plum pudding for three hours. finish
Ing by baking an rour in tho regular
oven. 1t is better mixed one day. then
baked the next. This xAcs it 4 chanc. to
ripen Cream toSe Their one pound of hut :
ter and pound Of sugar. Add the we'll
beaten yolks Of eight eggs, two,t birds of
cup OF molasscs and glass IL grape
jelly. Sift together II pound of fuur and
a tablespoonful each of nutmeg. mace.
lclovcs and CHINA mon. Add a pound and
n half each of seedless raisins and cur
rants with thrce-fourths pound shredded
ctron. Mix with the other ingredients,
using the hands for the beating instead
of a spoon. Whip the whites of the egg.
stiff and fold intosethor with a quar-; or
cup each Of wine and brandy. Put the
mixture into well-buttered tins, cover
closely and set away over night. In the
N-ifb han +
lowing the water tn stop boiling. then
bake an hour in Il rather cool oven. When
the cake is done. cool for Is minutes. thsn
Ice with the white of one cgg beaten stiff
with confcctioners sugar. When this
icing is cooled and adened apply Goa.
OF decorative icing. which must he made
of the white Of an egg. beaten. with pow
dcred sugar added, a tea spoonful at 4
time, until the icing will hold in place
when piled in shape. II takes ABOUT Ar
hours steady beating to make this icing
The amount of sugar needed depends
upon the size of tho cake.
FFEFFEENUSSE PEpPt.R NJTsn
| These are small cakes richly compound
cd with fruits and nuts. They will Is, 81
indefinitely in closed tim boXo. and ar.
nice 10 keep on hand for convenience
during the holidays. Cream together on'
Icup each lard and butter and two cup
fuls brown sugar. Add to ;nis three eggs
one at time, beating thoroughly be
tween each addition. Mix together tw,
tcaspoOntuls cinnamon, ono grated nut
meg. one tcaspoonful ground cloves. tN,
iteaspoonfuls aniseed, ground. two ounce,
whole coriander seed. half pound chop
nh1 n Inn o,-tp
minced citron, and add to the butter an,
sugar mixture. Put into u bowl six cup
molasses and stir into it two teaspoonful
Of soda that has been dissolved in a it'll
; boiling water. AS soon as it stops 'pur
ring" stir in with the other ingredient
: together with quart Of -four sifted will
a teaspoonful Of cream OF tartar. Adj
enough more -four to make stiff dough-
; working with the hand until perfect
: smooth and the ingredients well mingled
: Shape into long rolls about AN inch il
: diameter and cut these into slices ahou
q quarter OF an inch thick. Bake in
quick oven to a golden brown. Whe
cold pack in the boxes.
STEIRER CAKE.
:: Feat to a cream a half pound of bu,
ter, six yolks Of eggs and tho grated vel
low rind of lemon. Add a third of
lpound Of sugar. the beaten whites of til
legs and half pound of potato flour Il
lgether with a tablespoonful Of coGna,
: IStir together thoroughly. Take moul
r with a hole in the centre and butter
: land sprinkle with -four. Turn i'll III
= cake batter and bake three -fourths of a
. hour in a hot oven. This is better who
IyevCral DAYS old.
Il CHRISTMAS STULLEN.
y Put two cups lukewarm milk into
y bowl, add three yeast cakes and ties
> spoonful OF sugar and set in a war;
u place until the yeast floats on top. Ad
y three cups -four. mix into a thick bate
= cover and stand in a warm place unit
very light. Meantime, beat a half poun
= Of butter and q half pound powdered s.,
u gar to a cream. add one by one the yoll
Of four eggs. stirring a few minutes b.
tween each addition. Add the crate
" yellow rind OF large lemon, half te,
> poonful Of salt and a quarter teaspoon
full of powdered cardamon seeds. tht
lcombine the two mixtures. Add. enOue
p" -four to make a firm dough. turnSon to
% Toured board and work until the douR
ceases to stick to the hands. Return Il
~ dough to the howl. cover lightly and /
y lit again rise until double its bulk. Aga
u put On to the board. roll out about an in,
a in thickness. then sprinkle over IL OF
lcupful each warmed currants aud seed,
Iraisins and thiec-fOuTtlS cun shrotI,l,