The Washington times., 1905-11-27

pound or cleaned currants. one-naiI
OF a pound Of finely shredded citron. one
quarter of a pound each of finely cut
candied orange and lemon peel. One-half
pound of bianched almonds cut in strips,
one tablespoonful Of cinnamon, one
tablespoonful of cloves and three small
nutmegs grated With the chopped suet
mix two pounds and a quarter Of fine
stale bread crumbs (the inside OF the
loaf only, no crust. one tablespoonful
Of salt, three pounds Of granulat ted sugar
the grated rindS and strained juice OF
three oranges and three lemons. Work
these mixtures together with the hands.
kneading into the mass three-Quarters
Of cupful each OF madeira. rum. and
brandy. a cupful ard a half or rich
cream and two dozen Well-beaten eggs.
This should make a compact mass, but
if not moist enough TO cling together
make ten pgddings or medium size or a
larger number of small mOlds may be
used. Grease each mold thorougniy with
soft butter. Steam steadily for eight
hours IL the large molds are used.
shorter time in proportion TO the size OF
small molds, but not less than three
hours. When cold stand or nsns away N IN
a cool, dry place When earthen bowls
covered with pudding cloths are used
the old-fashioned molds-the puddlngs
can remain In them undlstnrpeo, put II
In tin mOlds they must be turned out
and stored in large earthen crooks OF
similar receptacles-
Fruit Cake.
q
butter. beat in gradually one pound
, Of fine granulated sugar. Add al
ternately twelve eggs beaten light with
out separating and one pound Of sifted
pastry flour. Stir IN One-halt or tea
spoonful Of salt. one-half OF a cupful
mon, one-half OF a teaspoonful Of cloves,
one pound OF seeded and halved Taisins,
one pound OF cleaned currents and one
third Of pound Of sliced citron. Beat
3 "a I'M = raaA "a lr1I
which have been lined with three thick
nesses OF paper and bake IN a very mod
crate oven Tor from three 10 four hours.
according to the thickness Of the cake.
Keep covered until two-thirds done.
Imperial Cake.
Cream three quarters Of a pound OF
butter; add gradually one pound of
! fine granuiated sugar and beat until
very light Add the yollSs of nine
eggs well beaten. the strained juice
Of one lemon. and one pound OF
sifted pastry -four. Beat long and thor
oughly. Now stir IN one pound OF seed
ed and Quartered raisins, one pound OF
blanched and chopped almonds, and the
whites OF the eggs whipped to a stifr
froth Have ready one half OF a pound
cltron cut IN thin slices. Line the cake
pan with two thicknesses Of paper. Put
the batter IN the pan IN three or four
layers and IN each layer stick a portion
Of the sliced citron-thus insuring its
even distribution through the cake.
Bake 81 rather moderate oven, covering
at first with paper. This cake Is better
at the end Of several weeks than when
rirst baked.
Franklin Cake.
Nix together a pint OF molasses and
a half-pint OF milk. add haif-pound OF
butter cut IN bits and stand at the
side OF the fire just long enough 10
melt the butter. Take of and stir in
six ounces of brown sugar. three table
spoonfuis Of ginger. a tablespoonful of
sinnamon, one teaspoonful of cloves
ana one grated nutmeg Beat seven
eggs very light and add gradually
alternatiVely with q pound anA two
ounces of sifted pastry Hour. Add the
grated peel and strained juice OF two
lemons and beat hard for five minutes.
Bake IN a moderate oven.