The Cairo bulletin., 1908-08-18
TWO CAKE RECIPES
CONNECTION THAT CAN BE KEPT
FOR YEARS,
Christmas Fruit Cake Reouires Care
In Preparation and Baking --
French Chocolate Cake VIII
Sc Pronounced Delicious.

Christmas Fruit Cake-The true
fruit cake should contain but little
batter in proportion 10 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 a stone jar In a cool place.
MIX 10 cream in 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
10 the mixture ten eggs, one by one,
beating vigorously after each egg is
added. Mix together ON a plate tea
spoonful of cinnamon. two of allspice.
half u teaspoonful of cloves and the
same amount of grated nutmeg. Add
four tablespoonfuls of molasses, mix,
md then add to the butter, sugar and
eggs, together with pound of sifted
pastry flour. Knead thoroughly, using
The hands instead OF a spoon. Have
already prepared two pounds OF cur
rants, cleaned and dried, two pounds
Of seeded raisns, two pounds Of choice
California raisins, seeded, half pound
If citron, shaved In thin slices; half
pound of candied lemon and orange
peel, cut in thin slices; one gill of
brandy and one of Jamaica rum Add
10 the batter and knead until thor
9ughly 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
lins See that the fire is banked up
to last, with the addition of an occa-
8ional shovel of coal, in order TO keep
hours, watching that 1t does not
Bcorch Remove from the oven very
carefully, but leave IN the tins until
quite cold. The next day ice with a
hin icing of unbeaten egg and con
rectioner's sugar and later with heav-
Ter ornamental icing. 1t is difficult to
bake fruit cake with gas range. In
many old fashioned house
cepers prepare their cake all ready for
baking, then send 1t to the bakers for
he 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 a
half ounces OF -four, one ounce OF corn
starch and half q teaspoon of vanilla
xtract Separate the eggs and beat
the yolks to a cream, then add the
sugar the -four and corn
little by little, and the vanilla.
Beat all thoroughly, then add the
White OF eggs which have been
TO 2 stiff froth and whip light
Y into the mixture.
Butter a sheet of white paper and
;pread over an ordinary baking pan,
PRESS the cake mixture through a
,astry tube to form small cakes. Bake
n a moderate oven until firm and let |
he cakes become cold Then cut all |
me size with small round cut
er. Spread the fiat side of half the |
lumber of cakes with peach marina |
AIDE and cover with the other half.
tut two cups Of sugar In a sauce pan |
With half cup Of water and cook un-
Il it will spin a thread Melt two Ia
lespoons of chocolate over hot water |
eat the white of one egg until stin |
hen whip in the syrup little by little
ntil mixed. Add the chocolate and |
eat until thick. Take as many wood
n toothplcks as you have cakes and
tick one into each and holding the |
oothpick in the hand dip one cake In
0 the icing, covering 1t entirely Turn |
-four sieve upside down on table
nd place the ends Of the sticks In
he holes, supporting the cakes until
ry