Evening star., 1925-12-04

sugar. two and one-half cupfuls Of
flour, the whites Of seven eggs, two
teaspoonfuls OF baking powder. one
pound each of figs, dates, almonds and
raisins. and three fourthS pound or
citron. Rug the butter and sugar to a
cream. chop the fruit rather coarsely,
keeping each kind separate from the
others while chopping, and afterWard
mixing all lightly together with the
fingers Sift some Of the flour over
the fruit, place the baking powder in
the rest of the flour, and Slft again
to mix thoroughly. Then add the
flour to the butter and sugar, Suil IN
the fruit. and lastly add the beaten
whites of eggs Bake slowly in two
medium sized or one large tin lined
with buttered paper. The small cakes
require one and one half hours TO
bake. Cover with boiled icing and in
the center place II small bunch OF
holly. Around the holly place citcon
lilies having a candied cherry for
center. and between these put halves
of walnuts. Place thin, narrow strips
of citron at regular intervals around
the cake. and between each two place
half walnut.
Turkish Delight Make n sirup by
boiling one pound and a half of loaf
sugar with pint and half of water
then stir in the strained juice OF hlG
lemon. To make the juice flow gen
erously. place the lemon in warm
oven for a few minutes, where the
little juice cases will swell TO double
their usual size. Now mix three
ounces of pure wheat starch with
little cold water and add To the boiling
Sirup. Gently simmer the mixture to
tWo-thirds its bulk. when II should be
thick and stringy. While the mixture
is simmering prepare any odd nuts.
such chopped almonds. small pieces
of jelly cut from a cube. or crystal
lzed cherries, and prepare large fiat
dish with a coating of almond oil.
Before the paste thickens add few
drops of some fiavoring and two tea
spoonfuls of sweet rose Sirup, which
can be purchased from a druggist
Allow the paste to cool u little before
spreading it on an oiled dish, ana
when ii is thoroughly cold turn 1t over
carefully on dish covered with
rather thick layer Of icing sugar and
cut into small cubes.
Candied Chestnuts.-TheSe are easy
TO prepare. Boil pound of skinned
chestnuts until soft, then drain dry.
Make a sirllp of a pound of lump sugar
and half a pint of water. and when all
the sugar has melted. drop in the nuts
and let them simmer Take out the
nuts and drain them on sieve. Let
the sirup boil now until it reaches 20
degrees Fahrenheit. Remove the pan
from the fire. drop in a squeeze of
lemon, stir the sirup and drop the
chestnuts in again one by one. This
can best be done with a pronsed fork.
When we'll coated lift them out and
lay them on sheets OF stiff white paper
to dry.
Candied Grapes.-These make pretty
decorations for cold sweets or cakes.
Cut the grapes from the stems with
scissors. leaving on 4 small piece of
stem. Dry them in a cool oven. Put
one half d pound of sugar and about
a tablespoonful OF water into d pan
and melt the sugar very slowly, skim,
then boil fast until il begins to turn
golden brown. Add onehalf a tea
spoonful of strained lemon juice and
dip the bottom of the pan In cold Wa
ter to check further boiling. Drop a
few grapes at time into the caramel,
coat all over, lift out with a two
pronged fork and place on a creased
tin to dry.
Christmas Salad.
Make an orange or lemon Jelly with
gelatin or one of the gelatin prepara-
tions. Line d mold with some of the
jelly. then carefully lay in a layer of
white or red grapes that have been
seeded. Pour over some more of the
jelly. and repeat until the mold is
about fun or all your ingredients are
used. When the Jelly has hardened
remove it carefully from the mold and
break up with a fork so that the dish
will have the appearance of being fill
ed with alternate layers of crystal jelly
and frosted grapes Garnish with
halved nut meats and whipped cream.
Yellow or greengage plums added to
the jelly. in addition to the grapes.
also make a fine salad.