The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1911-08-30
THE HOUSEHOLD


rants half a pound of citron peel,
Is eggs one pound OF cherries. one
gill of brandy, two pounds of brown
sugar one pound of stoned raisins.
half pound of almonds. half a pound
of lemon and orange peel. one table,
spoonful of mixed spice, two pounds
of sultana raisins and a little caramel.
slit the flour. Cream the butter and
sugar together in a basin with the
hand until it is quite white. Beat
up the eggs with the butter and sugar
adding them one at a time. If the
mixture shows any signs of curdling.
add little flour; but this Is not ac-
tually necessary. Stone the raisins.
chop the citron, cut up the lemon and
orange peel, blanch the almonds and
cut them into three parts Stir in
lightly the flour, raisins, citron peel,
almonds, currants cherries, sultanas,
spice and brandy Color the mixture
pale brown with caramel. and put
IL into a cake tin. creased and lined
with brown paper. Tie a thick layer
Of brown paper round the outside of
the tin, and bake in an oven, fairly
warm at first and cooler afterwards,
from six to seven hours. When bak-
ing cake of this size i'm an oven with
a bottom heat put a board underneath
the tin to prevent burning. To make
caramel-put half a pound uf sugar
and few drops of water in an old
saucepan, and allow il to become
brown. When blue smoke rises from
the sugar, add one gill Of water. AL
low 1t to boil up again, then leave it
to cool and bottle it.
Wedding Cake.
One pound of flour. one pound of
butter, one pound of sifted sugar,
twelve eggs, two pounds of sultana
raisins, two pounds of cleaned cur
rants, half a pound of chopped citron
peel, one tablespoonful of powdered
mace, one teaspuonful of ground gin
ger, half teaspoonful of cinnamon,
two grated nutmegs, one wineglassful
Of sherry wine, one wineglassful of
brandy, half teaspooHul of salt.
Mix the sherry and brandy together,
and put the spices to soak In it over
night Stone the raisins. clean the cur
rants, chop the peel, and dredge all
lightly with -four. Beat the butter and
sugar together to light cream. Sep
arate the yolks from the whites of
the eggs beat the butter alternately
with. the -four, a little of each at a time
till both are well mixed. Then beat
the whites to solid froth, and stir
them lightly in. Lastly add the fruit
and citron. Bake in a moderate oven
about two hours. Cover with almond
icing.
To make almond icing, take six oun-
ces of sweet almonds, three ounces Of
bitter almonds. six ounces of sugar
one teaspoonful of rose water. Blancn
the almonds and pound them perfectly
smooth with the rose water and sugar
Put the paste into a small saucepan
slightly, so that il will form better
Spread a smooth layer Of this paste
ever the calss which must be cold, and
brush IL over with white of egg. But
ter and sugar a small cup. and press
into il firmly some of the almond
paste; turn ii out onto the edge Of the
cake, and repeat until there arc
mounds of paste all round. Brush all
over with white of egg, dust it with
sifted sugar and brown lightly i'm a
cool oven. Ornament the top of each
with rings of candied peel.
Wedding Cake.
One and half cupfuls of butter.
three cupfuls Of sugar, four cupfuls
of flour, six teaspoonfuls of baking