Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-04-08
The Wedding Loaf

me custom OF ordering the wedding
cake direct from the caterers has become
SO prevalent that even for the simplest and
quietest home celebration this time-h onoref
sweetmeat Is not prepared by members OF
the household. IT is almost a mistake too.
ior there Is world of pleasure and a
oeai or sentiment In helping to put together
the many goodies for the brides rich cake.
a'ia II the friends who are to share in thu
meaoins party take hand In stoning rail-
sins. preparing fruits and stirring the ms
s'ous ihkreoients the finished production
mas Just so much more intrinsic worth and
is made A'i "Hoiih Al
II desired. after the mixing Is done tha
cake can be cooked by the nearest baker or
caterer. This is by all means the has, 49,
II the kitchen range is heated hv pas rathar
nan coal. Tor the heat In the gas oven, NO
matter how low the Jets are turnad ,,ndar
hara rr,,,. circumstances is too intense to
pake Irult we'll. However the cake car ha
pakeo. and baked satisfactorily. In tha
process. - 'aAeh AZ the
r a practice In one family for several gen.
e o. has been to have tho wedding SaEa
~ Two ioaVes. one very large and nna small
anu round. The latter Is sealed away In an
earas e. TN pox buiit especially for It. Thus
Sareo Tor: the cake keeps fresh for MANY
years. and Is opened at the fifteenth tna,,,
s,s.n or twenty-fifth anniversary of the
original wedding day " 'n'
In case this is to ha do,a A. -,
can be baked readily in the home 80, o' ne ne
IIst inning the baking dish with ti.sr,S
paper, well buttered on both sises T-t
putsi7a he ingredients In surrounding the
outside or the tin with thick corrns.ta5
paper and place another piece rndae -
80 oe.oil. nus paper Will prevent the bast
~ - Oh. striking the cake directly. and ayeo
'NE sas oven can be used with good res,Its
ingredients of the Wedding Csi,a It's,
pounus OF butter, two pounds OF s,,rar
-FOUR plnts of flour three tablesnoo,sf- -;
o,IHa mon Two tablespoensful of nutmeg
one tablespoonful of ginger. one taa'js'
spoonful OF allspice six pounds or raisi,s
'"o pounds or currants, one-half Mound or
Sahuled lemon peel. ne-half pound of oar
9ied orange peel, one pint of brandy. ora
cloves. p'oiiu' OF
Correct Way to Mix the Cake-Place Tho
s putter ana sugar In large bowl. Break
the eggs into a quart measure or Ditcbsr
cover small tray with clean sheet of
paper Lay on this the sifted flour the
FRUIT and the spices. and have the brandy
measured out in a bowl standing lust h.
siae- NOW beat to a very light cream tha
OUTER ana sugar and pour in one or tv,n
eggs at a time. beating little after each
aadltion until all are used Next stir IN
the contents of the tray all at once and
pour IN the brandy. Mix very thoroughly
until quite smooth. Put into papered cake
TN, smooth over the top and cover with
corrugated paper. Bake eight hours keen
ing the oven in clear, steady and mod
crate heat. When done remove from the
oven very carefully and turn gently from
the TN; allow 1t to rest either on the bot
tom of the tin or a cake sieve until thor
oughiy cold. Icing Is no longer spread on
wedding cake. It adds unnecessary
sweetness and is seldom a success
With the thought of wedding cake for
postmaster nuptials the problem OF the
wedding punch also presents itself. The
cheering cup with which TO drink the
bride health needs to be prepared equally
a haFft ynh.
ton. Both require to stand after being
mixed at least two or three weeks In order
to allow the ingredients TO blend thorough
ly and gain a certain mellow flavor
Wedding Punch.-Into one pint of good
brandy rub six grains of vanilla and one
grain of ambergris together with one
half pound of sugar and one and one-haIr
pints OF boiling water. Pour into a corked
bottle and let it stand for a number OF
hours. Shake occasionally. Then add ono
and one-half pints OF pineapple juice ono
pint of lemon juice and che bottle of good
claret or port wine. Filter through flannel
and lastly add one pint of lemon syrup.
Apple Punch.-Slice apples and lemons
and lay in alternate layers in a china bowl
covering each layer thickly with powdered
sugar, until the bowl Is about half-alled.
Then pour a bottle of claret over 1t and let
stand for six fours. After pouring through
muslin bag let stand in thoroughly cool
place for week or more, and it is ready
for use.
Another Delicious Punch.-Take three
uOZen lemons with smooth fndS and peel
the yellow portion off with a sharp knife,
placing in earthen vessel. Add two
pounds of loaf sugar and stir thoroughly
for nearly half an hour with fiat piece OF
wood, to extract the oil Pour boiling water
and stir until the sugar is completely
dissolved. Then cut and squeeze the lem
ons, straining the juice from the pips. Place
the pps IN a jug and pour boiling water
over them. Next pour one-half of the lem
on juice into the syrup. strain the water
from the pps and add it also to the syrup
but take care that the syrup does not be-
come too watery. Add sugar or lemon
juice to suit the taste. Lastly, stir In one
pint of Jamaica rum and one pint of cognac
to every three quarts OF lemonade. Keep
In cool place.
Toast to the Bride Without Wine
Crate the yellow rind from twelve lemons
and two oranges and mix together with two
pounds of sugar. Place in porcelain-lined
kettle and cover with one quart of water
Stir until the sugar is dissolved and after
boiling ten. minutes strain through mus
lin bag. While the liquid is hot add one
tumbIer Of blackberry jelly. one tumbler Of
raspberry jelly and one tumbler OF currant
Jelly. Allow the mixture to cool and add
half pint of pineapple chunks, chopped
very fine; one pint of canned strawberries
and, il desired, one quart of CANNED peaches
and one-quarter of pound Of canned cher
RES stand away over night, and Just be-
fore serving stir in three quarts of apolli-
naris, one bottle of sarsaparilla, one pint
or grape juice and one quart OF ginger ale.