The Alaska citizen., 1911-08-28
Old Fashioned Wedding Cake.


of crushed and sifted loaf sugar. two
nutmegs. a quarter of an ounce of
mace. a quarter of an ounce of
cloves, sixteen eggs, a pound OF
sweet almonds. a half-pound of can
died Citron. half-pound each of
candied orange and lemon peel. a
gill Of wine and a gill of brandy
The flour must be well dried and
sifted. the currants washed. picked
and dried before the fire. the sugar
well pounded and sifted. the nutmegs
grated. the spices pounded. the eggs
thoroughly whisked. whites and the
yolks separately, the almonds pound
ed with a little Orange-flower water
and candied peel cut in slices. Then
work the butter by hand until IT is
cream-like. Stir in the sugar and
then the stiffly beaten whites of the
eggs Then add the beaten yolks to
the -four. nutmegs. mace and cloves
an hour. Stir in the currants. al.
monds and candied peel with the
wine and brandy Line hoop with
buttered paper. fill with the mix
ture and bake in a tolerably quick
oven. Plunge clean knife into the
middle of the cake when it is thought
to be done. and if it comes out clean
the cake is done Ice with almond
icing and then with sugar. ornament.
ing with fancy shapes
A Delicious Drink.
Raspberry Royal-Take four quarts
OF ripe berries. one quart of best
cider vinegar, one pound white sugar,
one pint fine brandy Put the berries
in a stone jar. pour the vinegar
over them. add the sugar and mash
the berries with a spoon. Let them
stand in the sun four hours, then
strain and squeeze out all the juice
and put in the brandy. Seal up in
bottles, lay them on their sides in
the cellar and cover with sawdust
Stir two tablespoonful of this prep.
aration into tumbler of ice-water
and you have a refreshing drink.
Iced Madeira Sauce.
The materials required are the
juice Of one orange, two tablespoon
fuls of lemon juice, one gill of Ma
deira, the whites of two eggs. one
cupful OF sugar, and one of water
Put the sugar and water in
stewpan and boil rapidly for fifteen
minutes. Add half the syrup to the
fruit juice and wine, and let the re-
mainder boil for five minutes long
er. Beat the whites of the eggs to
stiff, dry froth. and gradually heat
with it the hot syrup. Beat for
about three minutes after the last
of the syrup has been put in and
set away in cool place. Freeze the
fruit and wine preparation for about
ten minutes. then add the meringue
and beat well with the spoon Cover
the freezer and set away until serv-
ing time.
This sauce may be served with any
frozen pudding.
Iced Champagne Sauce.
DC, hole nf l,,
payne for the madeira, and make the
same as just described
Iced Rum Sauce.
Use the juice of two lemons and
two oranges, two tablespoonsful of
rum, one cupful of sugar, one of
water and the whites o. two eggs
Make the same as Madeira sauce
Iced Orange Sauce.
Boil together for ten minutes one
cupful OF water. half a cupful of
sugar and the grated yellow rind of
two oranges Add to this prepare
ton the juice Of four oranges. Cool
and freeze. Boil three tablespoon
fuls of sugar with three of water for
two minutes Beat this into the white
of one egg that has been beaten to
a stiff froth. Stir this meringue into
the frozen mixture, and the sauce
will be ready to serve.
Frozen Watermelon.
Cut a watermelon into long strips.
Remove the seeds and cut off the
green rind Now cut the pieces of
melon into two-inch squares. Place
these in freezer and pack in salt
and ice. Let the fruit stand for
about an hour, as it is not to be
frozen solid. Served herped in
glass dish. The pieces of melon
may be sprinkled with sugar and
wine when they are put in the
freezer
Tutti-Frutti Ice Cream.
Take one pint of milk, one quart
of cream. yolks of five eggs, beaten
light with the sugar, three cups of
sugar. one lemon. juice and grated
peel one glass of pale sherry and
one-half pound of crystalized fruits
chopped.
Heat the milk almost to boiling,
pour by degrees over the eggs and
sugar, beating all together well. Re-
turn to the fire and boil ten minutes,