Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1905-11-22

I grated nutmeg and one teaspoonful OF
aking powder, cup of sugar, one-halr
cup of creom. Put into large bowl,
the raisins seeded, the currants
washed and picked, the suet chopped
very fine, the citron, orange and lemon
peel chopped fine, the sugar brandy
wine and eggs, and lastly the cream
Add, the flour sifted with the baking
powder, the salt and breadcrumbs, and
mix all together. Put in well buttered
molds or bowls, set in pan OF boiling
water. that reaches half way up the
sides of the molds, and steam five
hours. Turn out on dish carefully
This viii make two buildings or sever
al small ones. When needed they
should be steamed for two hours, TAX
ing care that the water does not pene
trate the pudding.
Some delicious oaks to be made
now for Christmas and Thanksgiving
are the following:
Imperial Cake.-Two pounds OF SUI
gar, two pounds of butter, worked to-
gether. Add two pounds Of flour, part
OF which is used for dredging, TWO
pounds of raisins, three pounds or
blanche1 and chopped almonds ana
two pounds of sliced citron. 1t IS well
to pound the almonds in porcelain
mortar, a small quantity at a time, add
| ing rose water OCCASIONALLY to keep
them from becoming oily. After mix
ing in the fruit with the sugar and
flour, add one wineglasstul OF rose
water, two glasses OF sweet brandy or
grape juice, small quantity OF mace
and one teaspoonful OF baking powder.
Bake four hours, pracing in cool oven
at first and increasing the heat grad
uany. When cold, put in tin box
and seal tigt ~.
Chrs mas Cake-Beat one pound OF
butter 10 cream, having previously
cut it into five or six pieces ana
dropped it into dish of warm water
c soften Add one pound of powdered
sugar and beat until very light. Now
mix in ten eggs whipped together ana
add one pound of pastry -four. As
soon as these ingredients are perfectly
smooth, stir in one-half teaspoonfUl OF
cloves, one grated nutmeg, one tea
spoonful of cinnamon, one teaspoonful
of allspice, the grated rfnd and juice OF
two lemons and one-half pint of infer
mented grape juice. Mix together
one pound of suitanas, one pound OF
currants, one pound of stoned raisins
one pound of orange peel, one-quarter
pound of lemon peel and one-half
pound of sliced citron. Dust with half
a cup of -four and mix thoroughly with
the remainder of the cake Line a
fruit cake pan with creased paper, ffTre
ing it afterward with the mixture AMI
bake in a moderate oven for three
hours, increasing the heat during the
last hour. For medium-sized family
this recipe should be halvei and it will
last as a rich sweet all through the
holiday season.
Chestnuts picked now can be kept
until January by filing box with al
ternate layers of sand and nuts, having
a thick layer of sand fl st and last To
dry chestnuts for use later, shell, but
do not remove the skins Allow them
TO lie in the sun until thoroughly dry.
or dry in a cool oven. When wanted
for use, soak them over night in water
and use the same as fresh nuts.
A delicious chestnut sweetmeat is
the French maroon glace. which may
be made from the common small
chestnut or the large English nur.
Take off shell and brown skin. Boil
in steaming water until tender, but not
soft. When the water Is drained off.
AID to each pint of the nuts two table
spoonfuls of vanilla and one pound OF
sugar dissolved in half pint of water
tthis amount Of water should be USED
for the entire weight OF sugar.. Allow
the chestnuts to boil In this vanilla
sauce until very soft and dark. and
rich. Lift each carefully with fork.
put in bottle or jar and cover with
the boiling syrup. Seal tightly ana
stand aside until ready for use.