Evening journal., 1908-12-11
NOW MAKING
FRUIT CAKES
In OIden Days Making Of
Christmas "GOOdy' Was
BEGUN Early

The housekeeper is now knee-deep in
fruit cake. to speak theoretically, OF
course.
In olden times when Christmas was
thought more OF than it is now, and
entertainment was offered each visitor
to the house. no matter what his errand
nor how humble his social position, the
making Of cake was commenced a
month-or more before the holidays. so
that by tho. time the great day arrived
tho pantry shelves were crowded with
great "'plum-y' mounds.
Sometimes fruit cake was kept from
year TO year. and grew richer, or was
thought to, with the passing years.
Now it Is the habit IN many house,
holds to send out to the bakers on
Christmas Eve and buy two or three
pounds OF cake with which to regale
the members OF the family.
But everyone knows the old times
were best, SO there is no use comment
ing on glories that are past. These times
can be made good, and TO help the
housekeepers who still make their own
goodies are here given some receipts for
fruit cake all of which are tried and
true but some OF which are better than
others
Fruit Cake No. Lone pound Drowned
-four. one pound best butter. one pound
sugar, twelve eggs. two pounds raisins
(after seedingl. two pounds large cur
rants Cstemmed), one-quarter pound
candied orange peel, three-quarters Of a
pound citron, one pound almonds
(shelled). one gill French brandy. wine
glass OF curacao cordial wineglass OF
maraschino, one tablespoonful of ALL
spicet one-Quartcr tablespoonful OF
cloves, one-half teaspoonful of mace,
one cup New Orleans molasses (add a
le soda just as this is put i'm First
get your fruit ready. Raislns seeded and
chopped fine; currants washed. steamed
and dried: almonds blanched and cut IN
thin slices; citron and orange peel also
cut M long. thin slices; mix all together
and flour very lightly-this prevents the
fruit from settling at the bottom Of the
cake.
Cream the butter and -four, stir till
very light yellow Of eggs and sugar; pu'
these together: then add the whites, we'll
whipped. then the seasoning, and after
that 1he fruit. small quantities at a
time. and add the cup of New Orleans
molasses. Put I'm "A deep pan and bake
four hours. BE sure It does not bake too
long or it will be very dry. This cak'
Will keep a year, and is at its best when
four weeks old
| Fruit Cake No. 2--Weigh one pound Of
butter, one pound OF light brown sugar
one pound and two ounces of flour, two
pounds OF dried currants two pound,
Of ordinary seeded raisins. two pound.
OF sultanas. and half a pound OF citror
cut into strips. Measure one gill of cream
one-half pint of brandy, two teaspoon
fuls of ground cinnamon, and one eacl
of mace. cloves and all-spice. Crate tw,
nutmegs Break a sufficient number O
eggs to fiji pint measure. Rub the but
ter and sugar together. but do not bea
them. Whip the eggs until perfectl
smooth and thick and stir them wit
the cream into the butter and sugar. ad
ding one-third at a time and worlln
until perfectly smooth. Mix the flou
! with the spices and the fruits until the
are evenly distributed; then add ther
to the mixture and stir lightly together
Add one tablespoonful of orange fowe
water and beat the whole vigorously
Bake in q moderate oven for three hour
: DO not turn out Of the pan until col,
Then rub lightly with flour and wipe o
, with a dry cloth and store away unit
needed This cake is improved by agl
/ and many persons make It year ahea
Of time.