The state herald., 1908-07-17
TWO CAKE RECIPES
CONNECTION THAT CAN BE KEPT
FOR YEARS.
Christmas Fruit Cake Requires Care
In Preparation and Baking
French Chocolate Cake Will
Be Pronounced Delicious.

Christmas Fruit Cake.-The true
fruit cake should contain but little
batter in proportion to its fruit. 1t
should be black, rich and moist, and
to achieve this result must be baked
very slowly five hours at least, in Or
der to give the fruit time to swell and
its juices to permeate the entire mass.
Such cake will keep for years, II iced
and put In stone jar in cool place.
Mix to cream in a warm bowl one
pound of fresh or well washed but
ter and one pound Of sugar. Crate in
the yellow rind of one lemon and add
to the mixture ten eggs, one by one,
beating vigorously after each egg Is
added. Mix together on plate tea
spoonful of cinnamon, two of allspice,
half teaspoonful of cloves and the
same amount of grated nutmeg. Add
four tablespoonfuls of molasses, mix.
and then add to the butter. sugar and
eggs, together with a pound of sifted
pastry flour. Knead thoroughly, using
the hands instead of spoon. Have
already prepared two pounds OF cur
rants. cleaned and dried, two pounds
of seeded raisins, two pounds of choice
California raisins. seeded. half pound
of citron. shaved in thin slices; half a
pound of candied lemon and orange
peel. cut In thin slices; one gill OF
brandy and one Of Jamaica rum. Add
to the batter and knead until thor.
oughly Incorporated. Pour into two
cake tins. lined inside with well
creased paper. Tie four or five thick.
nesses Of coarse wrapping paper
around the outside and bottom of the
tins. See that the fire is banked up
to last. with the addition Of an occa.
sional shovel Of coal, In order to keep
the oven heat even. and bake five
hours. watching that 1t does not
scorch. Remove from the oven very
carefully. but leave in the tins until
quite cold. The next day Ice with
thin Icing of unbeaten egg and con-
fectioner's sugar and later with heay.
ier ornamental icing. It is difficult to
bake fruit cake with gas range. In
Philadelphia many old.fashioned house
keepers prepare their cake all ready for
baking. then send 1t to the bakers for
the long, slow baking that is such an
essential to its success.
French Chocolate Cake.-For the
foundation allow three eggs. four
ounces OF powdered sugar. one and
half ounces Of flour. one ounce OF corn
starch and half a teaspoon Of vanilla
extract. Separate the eggs and beat
the yolks to n cream. then add the
powdered sugar. the -four and corn.
starch. little by little. and the vanilla.
Beat all thoroughly. then add the
white OF eggs which have been
whipped to stin froth and whip light
ly into the mixture.
Butter a sheet Of white paper and
sprea,e over an ordinary baking pan.
Press the cake mixture through
pastry tube to form small cakes. Bake
In a moderate oven until hrm and let
the cakes become cold. Then cut all
one sise with small round cut.
ter. Spread the fiat side OF half the
number OF cakes with peach marina
ladc and cover with the other half.
Put two cups Of sugar In n sauce pan
with half cup OF water and cook un'
III II will spin a thread. Melt two tn
biespoons OF chocolate over hot water.
heat the white of one egg until stifr.
then whip In the syrup little by little
until mixed. Add the chocolate and
beat until thick. Take as many wood
en- toothpicks as you have cakes and
stick one into each and holding tho
toothpick In the hand dip one cake In
to the icing. covering II entirely. Turn
n -four sieve upside down on n table
and place the ends OF the sticks In
the holes. supporting the cakes until
dry.