The Carbon County news. [volume] (Red Lodge, Mont.) 1924-1931, 1926-11-04
Il Hints for the
Household
FRUIT CAKES FOR THE HOLIDAYS

To women time is kind. A woman,
says an English essayist, can never at
tain real charm until she is forty: be-
fore forty she may be pretty or viva
cious or cute, but it is only living and
experience which can so ripen and
mellow her personality as to give her
fascination more potent than the
rouged cheeks or bright eyes of the
cutest flapper.
And time is kind to violins, to old
wines, to pipes and to fruit cakes.
Thinking how time constructs instead
of destroys invites me to further phi
Josephine, but the editor does not want
PHILOSOPHERS. l can only slip them in
on the side when | am telling you
about good things to eat.
1t is time to make your holiday fruit
cakes now if they are to ripen suf-
ficiently for Thanksgiving and Christ
mas. Indeed, age does improve them
and the earlier your fruit cakes are
made the finer and mellow their flavor.
The making of the Thanksgiving fruit
cake should be a family affair. An
old southern custom is that everyone
should have a stir of the cake batter
for good luck and so the old black cook
takes the big cake bowl around to each
member of the family; but | think it
would be ever so much better luck not
only TO stir the cake but to help she'll
the nuts and slice the citron and chop
up fruit. Mother can pass these jobs
around and the boys and girls will
really have helped.
The foundation of many of our fruit
cakes is a pound cake recipe which
calls for a pound of each of the in
gradients and was popular in our
grandmother day. The recipe given
telow is for dark fruit cake and l
am giving half measurements so YOU
mag double the recipe if you wish to
mahe more:
Thanksgiving Fruit Cake
y ID. butter
Il ID. brown sugar
" h. Rex Flour e cups).
" ID. citron
ID, raisins
Id. currants
II lb. almonds
6 eggs
tsp. cinnamon
J tsp. mace
u tsp. nutmeg
II tsp. allspice
u tsp. cloves
Il cup fruit juice or wine or vinegar
/ tsp. salt
Save and chop heated citron. Choir
raisins, blanch and cut almonds. Mi2
all these together and dust with flour
Mix and sift remainder of -four with
salt and spices. Cream butter and ado
sugar gradually. Add egg yolks vel
beaten. Add dry ingredients and fruit
juice. Stir in fruit and nuts. Folk
in the stiffly beaten egg whites. Havt
pans CREASED and lined with three lay
fers of oiled paper. Spread cake mix
ture inches thick in pans. Bake
hours in moderate oven. This makes
4 to pounds of cake or 2 bread Loaf
pans full.
For fear you are not well acquainted
with the cooks multiplication table
| will translate the pounds: " pound
butter is one cup; Il pound brown
sugar is Is Gus; " pound Rex Flour
is cups; u pound citron is 2 cups
For the liquid any kind of fruit juice
may be used; grape, oranges, lemon
cider or vinegar. The vinegar is moi
too sour and does give delicious fla.
Vor.
English walnuts or hickory nuts
may be substituted for the almonds
If citron is not purchased already
sliced, to warm it up little will make
it more easily handled. The pans arr
lined with oil paper so that the cakt
can be turned out easily, and also 81
that it will not form dry crust from
the long baking.
Since this mixture is heavy and full
of fruit and since there is no bakin,