The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1926-12-09
Sister Mary Lists Several
Recipes-It's Easy,
She Says.
BY Sister Mary

the price goes up and up. So those
who patronize- exclusive shops will
appreciate a half of fruit cake in
proportion.
Even II you never have attempted
to bake a fruit cake, you need have
no computations, for it's one Of the
most comfortable to work with. It
can't be light and fluffy, as we ex-
pect other cakes to be, for there's
so much fruit in it it just naturally
has to be solid and firm. The one
essential for the perfect cake is
moistness. and to insure this quality,
steam the cake. Line the pans with
heavy oiled paper and there will be
no hard corners or edges. A tube
pan is particularly good for fruit
cake. since 1t permits heat to pene-
trate from the center as well as the
edges.
Since eggs are unusually high this
year. you may prefer this eggless
cake recipe. The cake is delicious
and should not be regarded as a
makeshlft. OF course. It's not as
rich as the cake made with many
eggs and much butter. but It doesn't
cost as much either
Eggiess Fruit Cake
One pound fat salt pork. cups
boiling water, . cups light brown
sugar. x cups molasses, 1 nutmeg.
tablespoons cinnamon, tablespoon
cloves. pound seeded raisins. l
pound currants. pound dates, Il
pound citron, y pound candied cher
ries. ? cups chopped nut meats. 4
tablespoons strong cold coffee, tea
spoons baking powder Z teaspoon
soda. cups -four. tablespoon va
nilla
Remove rind and bits Of lean meat
from salt pork. Chop fat very finely
and put into a large mixing bowl
Pour over boiling water and let
stand until cool. The boiling water
viii melt most of the fat pork. Add
sugar and molasses. Mix and sift
all but I cup of -four with spices and
baking powder and soda. Mix pre-
pared fruit with cup of flour Add
coffee and vanilla TO first mixture
Stir well and mix thoroughly. Turn
into prepared pins and steam two
hours. Bake half an hour and cool
The raisins must be chopped. the
! currants cleaned. the dates stoned
and chopped and the citron sliced
ar rhredded The nutmeg is grated
This cake can be baked in a slow
oven for two and one-half hours If
steaming Is inconvenient. Cover with
! buttered paper during baking.
The following fruit cake Is rich
and black and thoroughly delicious.
Thin slices of this cake are ideal to
serve with tea or one of the hot fruit
drinks to holiday callers.
Fruit Cake
Two cups butter, 1 cup brown
sngar,i1o eggs. cup molasses, 1 cup
grape Juice or sweet cider, cups
-four. l teaspoon soda, 1 tablespoon
cinnamon, 1 tablespoon allspice. l
teaspoon cloves, nutmeg, q cake
chocolate. 2 pounds seeded raisins. l
pound cleaned currants. l pound
seedless raisins, pound citron, u
pound candied cherries, u pound
candied pineapple, Il pound candied
orange peel, Il pound candied lemon
peel, 21b cups blanched and shredded
almonds, 2 tablespoons vanilla, 4
teaspoon salt.
Prepare fruit and almonds. If
citron must be sliced and shredded,
the task will be made much easier II
the fruit is warmed before trying to
cut. Mince lemon and orange peels.
Mix prepared fruits and sift 1 cup
flour over them. Stir well with
fork. Mix and sift remaining flour
with spices, salt and soda.
Cream butter and slowly beat in
sugar. Add eggs, well beaten. Mix
thoroughly and add molasses. cider
and vanilla. Add -four and stir until
perfectly blended. Add chocolate
melted over hot water. Add pre-.
pared fruit and nuts and mix well.
Turn at once into deep pans and
steam three hours. Bake in a slow
oven for one hour after steaming.
The cherries are cut in halves
and the pineapple cut in thin slices
Fasten heavy oiled paper over the
top Of the cake pans to prevent
moisture from getting into the cake
during steaming and prevent 1t from
leaving the cake.
If fruit cake must be baked. keep
the oven very SLOW and put the
cake pans into a larger pan con-
tanning about an inch Of hot water.
When cake is taken from the
oven, place on a Cream towel on
cake cooler or bread board. Pull
cloth over pan to completely cover
it. Let stand fifteen minutes and
then lift off pan. Turn cake right
side up and let stand until cold.
Wrap in heavy waxed paper and
keep in a tight tin box until needed.
The rich fruit cake should be
baked nearly three weeks before
Christmas in order to 'ripen," but
the eggless cake will be very good
in weeks time.
EVENING SCARF