Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-01-23
MAKING TWO KINDS OF GOOD POUND CAKE;
n MRS. WILSON ALSO GIVES OTHER RECIPES
One Is for Whie Fruit Cake
or That Whnh is Usually
,Reserued for the Bride
Slime Pointers That " ill
.Erplain How to Get the
DAlicate Loaf Fine-Crain-
ed Formula. for Icing
By MRS. NJ. A.. WILSON

BY N hS. vi. AZ lbSON
Copyright 'lS rioh's hGs }ss ~ss ,ruSd @ a. wilson"
CAKES at festival occasions are
~ something far more than a mere
eomestible to please the palate.
They ane the true symbols of the
occasion and should beS as beautiful
ss we can, make them.
Rich cAns, made ~ith butter,
eggs and su gar, require 'entirely diff
ferent treatment from th at accorded
the sponge ,cakes. 1t is important
that these ca kes shouldfbe baked in
very moderate heat: The old
fashioned pound cake; rthe queen of
oil cakes, the. fruit cake, still have
their devotees, ,and, while the thrifty
soul may exclaim in horror at their
cost and the dieteti ans proclaim
their indigestible properties, many
oS us have a smeaking fondness for
th en- and, like 'the small boy who
has raided his mothers pantry.
eagerly consume even the crumbs.
A Small PGundSake
Four ounces Of bmtter.
Ono cvptul of su9an
Plac. in a warm bo~vl and cream
until lii,tnt and frothM Now add
yolks OF four eggs and beat well
= for tan m 'inutes. Now add
Three ,and one-hulf cupfuls Of
-four,
Four leu. ! teospoonfuls of baking
pouder.
One cupfn Of milk,
One teospoa ntul Of Rutmeg.
Beat hard fer ffteens minutes and
then carefully. fold in the stiffly
beaten white of an egg and then
pour into a prepared pan and bake
for sixty minutes.
A Large Gale
On. and one-hulf Supfuls of sugar.
Etoht ounces of Shortening.
Cream together until light and
fluffy, and them add
Yolks Of sir eggs,
Five cupfuls Of sifted -four.
Three level ta5lespoorf,tls Of box
ing powder.
One and one-half cupfuls Of m'lk,
One teospoonhil Of mace.
Beat for twenty minutes to blend
md then carefully fold in the
stihiy beaten whites of six eggs
Bake in prepared pan for eighty
minutes in a moderate oven.
Fruit Cake
A handsome and rich fruit cake
b usually the accepted cake for wed,
,dings and anniversaries. In the
days of Aong ago the young women
iof the household delighted to show
their skill in the making and baking
bf this queen Of cakes. In those
Nays folks felt that it was an in
aispensable features of the feast. anc
| the reveler of today holds it ir
equal esteem as did his granddad be
fore him. .Hereais.an old and treas
ured recipe.
White Fruit Cake
This is commonly called tht
brides cake.
Eight ounces, o. creamery b"t'er
TUo cupfuls pf sugar.
Cream together until frothy ant
like snow. and then add, one at
time, six eggs. Then add
Five cuptuls of sifted -four,
Two leueI ta5lespoonfuis Of b0k
ing powder,
One cupful OF sreded rQistns,
One cupfm Of curTGnts,
One cupfvL of fneiy sbrCddc,
cttron,
One cupfN of m,lk,
one eupful of freiy chopped nuts
Beat to mix and then bake on
and one-half hours in a slow owe
in prepared pan.
To prepare the pan, grease an
q -four the pan and then line IT wit
CREASED and Toured paper.
White Pound Cake
-Four >oqLnces Of butter,
One and one-haIf ctpfuis n
sugar.
Cream until light and frothy an
then add
One cupfui Of milk,
-Four and one-half cupfuis n
-four,
-Four tedspoorf,tls Of 6ok,n
potoder,
One tedspoonfut Of almond "a
tract,
One-hdif teuspoont,d of moce.
Beat for ten minutes to blend an
then cut and fold in the stiff
beaten whites of five eggs. Bah
in prepared pans for one hour
moderate oven. Use the pans pr'
pared the same for the other fru
cake. Golden cake may be mad
from yolks of eggs using tn
recipe.
To use successfully you must Us
good shortening, pastry -four an
granulated sugar and fresh egg
Exact care in measuring with til
proper methods Of compoundin