The Washington times., 1908-12-08
In Olden Days Making of
Christmas "Goody" Was
Begun Early.
LEONORE CALVERT
GIVES TWO RECIPES
In Times Passed Dainty Was Kept
From Year to Year, Imnrov-
ing With Age.

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
10 the house. no matter what his er
rand nor how humble his social posi-
tion, the making of cake was COM
menced a month or more before the
holidays, so that by the time the great
Gay arrived the pantry shelves were
crowded. with great -'plum-y'' mounds
Sometimes fruit cake was kept from
year 10 year, and grew richer, OF was
thought TO, with the passing years.
Now it is the habit in many house
.olds 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, I know, for 1
am no pessimist. and TO help the house
keepers who stiH make their own
goodies I give here some recipes for
fruit cake, all OF which are tried and
true. but some Of which are better than
others.
Two Recipes For Fruit Cake.
Fruit Cake No lone pound Drowned
-four, one pound best butter, one pound
sugar, twelve eggs, two pounds raisins
(after seedtng). two pounds large cur
rants (stemmed), One-quarter pound
candied orange peel, three-quarters Of
pound citrOn, one pound almonds
(shelled), one gill French brandy. wine
glass Of curacao cordial, wineglass OF
rlaraschinO, one tablespoonful Of all
spice. one-quarter tablespoonful Of
cloves. one-half teaspOonful Of mace,
one cup New Orleans moIasses (add a
little soda Just as this is put in). First
get your fruit ready. Raisins seeded
and chopped fine; currants washed,
steamed and dried: almonds blanched
and cut IN thin slices; citron and orange
Peel also cut IN long, thin slices; mix
all together and -four very Hghtly-thls
prevents the fruit from settling at the
bottom Of the cake
Cream the butter and -four, stir till
very liGnt yellow Of eggs and sugar;
put these together; then add the whites.
well whipped, then the seasoning, and
after that the fruit small quantities a
time, and add the cup OF New Orleans
molasses. Put in a deep pan and bake 1
four hours. Be sure it does not bake ]
too long, or II will be very dry. This
cake will keep a year, and is at its best |
when four weeks old
Cake No. 2.
Fruit Cake, No. 2-Weigh one pound !
OF butter. one pound of light brown
sugar one pound and two ounces of I
-four, two pounds of dried currants, two
pounds Of ordinary seeded raisins. two !
Of
OF citrOn cut into strips. Measure one
gill Of cream, one-half pint OF brandy, I
two teaspoonfuls of ground cinnamon, /
and one each OF mace, cloves and all
spice. Crate two nutmegS. Break a
suthcient number Of eggs TO fill a pint |
measure Rub the butter and sugar to-
Eether. but do not beat them Whip the
eggs until perfectly smooth and thick
and stir them with the cream into the !
butter and sugar. adding One-third at
a time and working until perfectly I
smooth. Mix the flour with the spices /
and the fruits until they are evenly dis
tribured; then add them to the mixture /
ana stir lightly together. Add one table .
IOo apoonLuI II OF orange flower water and
beat the whole vigorously. Bake In a
moderate oven for three hours Do not
turn out Of the pan until cold. Then 4
IuD lightly with flour and wine Off with
q uIy ciotn and store away until needed. /
rms rms cake Is improved by age, and many
Can Commend Both.
l can recommend both Of these from
personal experience with their delici- /
BUSINESS. In making up the second reci-
pc / have added the meats of a Mound
Of almonds with good result Indeed.
am very fond Of nuts in fruit cake.
and the fact that they add much to its
ind Sestibuity does not, Of course, make
one whit Of difference.
mere Is the recipe for rich bIacI, cake (
Hllilcii' according to Colonial RecinpS :;
MIS-; Washington Usea to make when
sue llVed at Mt Vernon Take fvyeD- :
~ eggs; divide the whites from he
59IhS and beat the whites to a frofb
Ihen work two pounds OF butter IN a
= : tSLedIn' put the whites Of eggs Ia n . /
SsSS,aspoonIul at time. until wei niveS |
Ihe9 put two pounds OF sugar. finsIv
PoEoereI' IN II in the same nannsr
-Au9 lhe yoIks OF eggs. well beaten. two
aHu 9he-half pounds Of flour and Ave
I'oUhus OF frult-raislns. cllrraDts rit
! lI, tOI, LgS and nuts. Add to this one
t11I oTTIh ounce OF mace. a nutmeg. one
ldlI pint or wine and some French
pr oIahqy, Eve and one-quarter hours
sLEONORE CALVERT