Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-27
SWEET THINGS TO EAT
RECIPES FOR HOMEMADE CAKES
FOR VARIOUS OCCASIONS.

In getting ready for the wedding cake. 1t
is easier to prepare the fruit day or two
ahead of the baking. Weigh after seeding
two mounds raisins; clean two POUNDS OF
currants by rubbing in -four; shave hne
pound and a half citron; keeping 1t sepa-
rate frfom the other ruit; shred two ounces
each candied orange and lemon peel ana
chon fine one pound sweet almonds that
have been blanched and dried; mix TO-
gether thoroughly, excepting the cltron' ana
dredge well with flour. using about hait
cup. The next morning you can finish mix
ing the cake, then set away over n1Sht III
a cold Place to ripen, or bake the same
day, as preferred. celebrated Weoolns
cake baker in Boston always mikes her
cakes the day before baking; and just mere
let me caution you about the baking 1tsei1.
No matter how rich the ingredients are
and how carefully put together improper
baking spells everything; II baked TOO iass
the cake will be an ugly brown instead OF
black Do not try to bake fruit cake IN
the oven of a gas range if you can possibly
avoid it; the heat is too intense. rive
hours slow baking is about the ume re-
uuired for the proper baking OF a wedding
cake 1t should not rise quickly, ike cup
of sponge cake, but slowly swell while the
rich fruit Juices permeate the whole Ihere
must be slow baking to have time cake as
it should be, black, moist and richly ira
grant. If YOU ma yourself Hiliileu " tiiS
gas oven, steam the cake in a steamer I'M
til three fourths done. then finish in the
oven with one burner turned half on
For coal fire. bank 1t up to last SIX
hours with the addition from time to time
of shovel of coal. Do not put on enough
to reduce the oven heat, which should be
slow and uniform. If 1t shows signs or
baking too fast. cover with paper and set
little dish of cold water in the oven
changing for cold again as 1t gets hot.
And now to return to the mixing. AND
first the dry ingredients.
Into one pound sifted pastry -four mix
thoroughly two teaspoonfuls each cinna-
mon and mace, one teaspoonful each nut
meg and allspice half teaspoonful each
salt and cloves.
Next beat to a very light cream one
pound each butter and soft coffee sugar.
When light add twelve eggs one at time.
beating hard between each addition. 1t
will be mulch easier to do this beating with
the hand. as confectionerS do, instead Of
with a spoon. When these are we'll blended
add the sifted flour mixture. alternating
with the moisture, which should include two
tablespoonfuls strained honey or molasses
as preferred two ounces each brandy or
port wine, or the rich fruit syrup from
preserved cherries, peaches or tuttt frutti
and the juice of one orange and one lemon
Mix thoroughly and smoothly, then set
away over night in cold place. The next
morning, when ready to bake mix again.
turn into pans lined with several thick
nesSeS of oiled paper. Do not make over
three inches in thickness, as the batter
swells in the slow baking. The citron may
be put in with the other fruit or saved out
and put in rows across the width of the
pan in the batter. If preferred, few figs,
candied cherries chopped dates may be
used in place of SO many currants. Watch
the cake faithfully all during it's baking,
not allowing it to brown too rapidly. The
oven must be kept at a proper heat by an
intelligent use of the stove hampers. If 1t
seems too hot after the hampers are all
turned off, set a pan of cold water in the
oven changing it for fresh as it grows
hot When done. take from the oven care
fully set out of a draft but let 1t stand
in the tin until quite cold.
AS rich wedding cake improves with age,
it is desirable to make it some time in ad-
vance of the ceremony. If for any reason,
however, it's baking has been delayed the
loaves may be pierced with a skewer or
knitting needle and little brandy poured
in to hasten its ripening.