Evening star. [volume] (Washington, D.C.) 1854-1972, 1919-12-19

Christmas dinners are responsible
for a great many bills from doctors,
and yet with 4 little thought the chill
dren's Christmas dinner may be made
delicious and perfectly harmless.
Children under six or eight years of
age can seldom digest the rich meat
of turkey, but tender young chick
on is usually harmless If thu white
meat is given to the children and It
cut up fire and they chew it well.
This may be preceded by n clear
broth or cream of celery soup and ac-
companied by one green Vegetable,
such as spinach, which should he
well cooked ard put through a sieve.
and If the child is more than two
years old baked potato with bread
frozen junket, vanilla ice cream a
soft custard or blanc mango would be
suitable and easily digeSted. rms
dinner should be served in the middle
! of the day, never at night
Time-Honored Christmas Cakes.
The fruit in your Christmas cake
! will not fall to the bottom of the pan
if you pour half the batter in the pan
and then add the fruit to the rest of
the batter before you put that in. To
keep the cake moist until wanted,
drop an apple or an orange in the
cake DOX ana keep III Cool pioSS'
The flavor will he 4 'i"iOHe
When seeding raisins for the cake
time will be saved if the raisins are
put in a dish and boiling water is
poured over them. Let them stand
for ten minutes, pour off the water
and rub each raisin between the
thumb and forefinger and the seeds
will come ont easily Add mar schino
cherries and their liquor to your fruit
cake batter in place of whisky or
brandy.
To prevent the cake sticking. butter
or lard the pan in the usual way.
throw in a handful of -four. dust an
around the pan. invert and tap the
bottom to remove all surplus nour.
Now put the batter in and bake IN the
usual way.
When baking a fruit cake in gas
wen first put it in tn cod oven
light but one burner, halfway turned
on. You will find this method not
only saves gas. but the cake Will pc
evenly baked and will be free from all
burns; or, if you bake in the range,
leave the oven door open Nhlie Nc
are mixing the cake, in order TO cool
the oven little.
inexpensive Fruit Cake.-This may De
made in loaf or in small cakes. one
cup of butter, one cup of sugar. one cup
of molasses, one cup of milk, one cup OF
raisins, one cup OF currantS' one wen
beaten egg, three teaspoon1ulS OF spices
and four cups of flour with teaspoonfu'
of salt Dissolve the soda in the mo-
lasses and sift the fruit i'll the hour.
An Egsless Fruit Cake.-This may be
made from one and one-half cups OF
brown sugar. scant half cup OF putter'
one cup of raisins, one cup or currants,
one cup of sour milk, one teaspoonful OF
soda mixed with milk, one teaspoonful
of mixed spices, flour enough to mix
and one fourth of a cup OF maple slrup
or molasses. Bake in an oven not too
hot.
dried apples into dice to fill a cup; soak
them overnight if they are dry and hard;
drain and put them into cup or mo-
lasses and cook slowly until well satu-
rated with molasses. Add a cup and
half of sugar, half cup each of lard
and butter, a cup of rich sour milk or
buttermilk. all kinds of spices and
teaspoonful of soda sfted into two cups
of flour; add the fruit last.
An Unbaked Fruit Cake.-Take equal
parts by weight of English walnuts,
Brazil nuts or mixture of both; add
some dates and figs or dates and raisins;
put through the food chopper. Grease
n bowl or pan with butter; press this
mixture down hard and let stand over
night. Turn out and slice the cake; this
gives a delicious fruit cake without the
trouble OF baking. Pieces of convenient
shape coated with chocolate make fine
bonbons.
Date Cake Without Egg.-Take one
half cup of butter. one cup of sugar,
one cup of milk, four cups of flour.
one-half teaspoonfu1 of salt, three
teaspoonfuls of baking powder and
one and one-half cups Of dates, stoned
and chopped; add the dates last and
bake in a moderately. hot oven.
Date Filling for Any Cake.-Two
cups of dates, one-half cup Of pow
i tah N IYl nf
lemon juice and one-haif cup OF
beaten cream; remove the stones
from the dates and cut the dates in
small pieces, add the remaining in
gradients and spread on the cake.
Fig Filling for a Cake-One pound
them in a saucepan with one cup OF
boiling water, one-half cup OF sugar
and the juice of one-half lemon; put
in a double boiler over the simmer
burner and cook until it is smooth
paste: cool before using.
Fruit Bread.-Add chopped nuts.
raisins, figs, dates and currants to
bread dough and you will have de-
licious fruit bread; always dredge
these fruits with powdered sugar in
stead of -four and they will not sink
to the bottom of the mixture.
spiced Chocolate Cake.
Take two cups of sugar. one-half
cup Of butter, one cup of sour milk,
one teaspoonful of soda and one-half
a cake of chocolate, grating it into
the ingredients; add four eggs, using
the yolks and the whites of two in
the cake and leaving the whites OF
the other two for the froSting. Add
one teaspoonful each of cinnamon and
cloves and a pinch of salt; cream the
butter and sugar and add the other
ingredients; mix thoroughly and bake.
To prepare the frosting. beat the
whites of the two eggs to a froth.
beat this into the whites of the eggs
and spread over the top of the cake.
Cranberry Tarts.-Line individual
molds with light pie paste. Wash
one quart of cranberries, put them in
saucepan with half pint of water
and boil for ten minutes; mash and
strain through a PURGE sieve; add one
pound of sugar and cook for five min
utes after boiling begins; fill into the
pastry shells and bake in brisk
oven.
Nut Tarts.-Make pattie shells of a
puff paste; for filling use g rich
custard with which have been mixed
grated nut meats; chill the mixture!
fill tart forms when ready to serve
and put half of an English walnut
| lightly on top of each.
A holiday party for large num-
fashioned store. This store should be
| made in the parlor and the children
given small checks representing
| money, with which they are to buy
certain articles. OF course. each check
will correspond with a number upon
some article and all will be supposed
to divide what they get. There
c n nptl1 l. i.