Custer County Republican. (Broken Bow, Neb.) 1882-1921, 1907-02-07

IF YOU have a talent for any special kind
of cooking or preserving and want to
realize money on it, make 1t knoiOn, and
always serve your goods so they will tempt
jaded appetites. In this day of food adul-
teration people are willing to pay good
prices for home canned fruits, and, in fact,
all kinds of wholesome cooking.
~
In nearly all the thriving towns and
suburbs and in the large cities where fiat
and club life prevail, women care little
for cooking and are glad to be regu-
larly supplied with good home made cakes.
breads, soup and the like, either by the day
or by the week, instead of buying second
grade goods at the shops. They like to know
that what they are eating is made of the
best and purest materials and would be glad
to have winter fruit canned and pickles and
jellies put up in real home-lke style.
Others would like desserts, salads and sweet
meats and dainty things for card parties and
afternoon entertainments.
An Indiana woman makes a nice sum of
money every year by making the wedding
cakes of her town. Her fame has extended
to many of the surrounding towns, and she
has orders enough to keep her busy most of
the time.
The following is one Of her most valuable
recipes, and will make ten pounds of de-
licious wedding cake. For the amount of in
gradients given below a seven pound baking
pan will be required, which should be of
thick graniteware, but if a tin pan is used.
be sure to line it with several thcknesses of
brown paper. The recipe must be closely
followed TO insure success, and the oven must
not be too hot slow fire being the best
heat, or better still, use gas which you can
always adjust
First weigh all the ingredients carefully,
using only the exact weight called for. Sift
the -four before Weighing and also after the
soda and spices added. Cut the citron
in thin slices; seed the raisins, wash the
currants, drain and rub dry Blanch almonds
and chop fine.
Then take one pound of butter one pound
of graduated sugar one pound of flour;
sift the flour with one teaspoon each of salt,
pulveriZed soda, and ground cloves and two
teaspoonfuls of cinnamon dozen eggs,
two pounds of raisns, two pounds of cur
rants, two cups of molasses one pound of
citron, one-quarter pound of almonds, one
quarter pound candied orange peel Mix the
almonds and the fruit together in a large
pan, dredging over them a half cupful of
flour, a large spoon to mix it in well. Break
the eggs, putting the yolks in one bowl and
the whites in another in cool place. Beat
yolks until thick and light. Rub and beat
butter to cream with a large spoon and
the yolks of the eggs a little at time and
molasses. Whip the whites of the eggs we'll
and add them to the other ingredients, al
ternating with the flour. Beat thoroughly
and then lightly mix in the fruit. Pour
into the baking pan, taking care that the
mixture also covers sides of pan as well as
center so that the cake will be level. Bake
four hours and q half in a slow oven. If
the oven is too hot the cake will cook on
top and be raw in center. If the oven is too
hot at first, place a pan of hot water on the
top grating. The temperature of oven should