The Carbon County news. [volume] (Red Lodge, Mont.) 1924-1931, 1930-12-04

cakes, q season that sends the WIS
cooks cunning for recipes and in
gradients, and for the fortunat,
prospective eaters dreaming o
knives with which to cut a piece o.
| their bestowed cake.
| The eating-season for fruit cake.
is year round one, but the bal
ing season is limited one, if youl
cakes are to ripen adequately ant
grow mellow for Thanksgiving
Christmas, and the festivities Of
the winter social season.
Not only are the clever women
stalking the fruit, the bowls and
the recipes for the family's sake
but they are making money with
fruit cakes as we'll, individually or
as members of clubs-and so can
you
Fruit cakes, when baked prop
erly from a proven recipe, attrae-
lively wrapped and boxed, sell for
81 pound, or even more in large
communities. They may be made
for as little as 40c a pound and
with a minimum of effort if the
prepared fruit and ingredients are
used.
The Ingredients: You may buy
your fruit peels already candied
and sliced in quarter pound pack
ages, citron, lemon and orange
peel; buy your dates pitted and
pasteurized, nuts shelled, raisins
seeded. Ordinary flour may be
used, and you may vary liquid ac-
cordlng to taste.
The Baking: Use a paper-lined
pan to prevent burning. Bake only
in an oven in which you can OBJ
tain an even, slow heat; otherwise
steam, and dry in oven. Do not
bake more than Is pounds at one
baking. Bake according to size of
loaf: one-pound loaf takes PIE to
8 hours; two-pound takes 49,
hours, three-pound 4 hours.
Decoration: Do not frost cakes
until after removing from storage.
Decorate with bits of citron, cher
ries or almonds in fancy designs.
Packing and Wrapping: Wrap
cake for packing, first in waxed
paper, then in fancy paper and
then box in decorative tin or card
board box. Tie with ribbons and
seals, clever name for your pro-
duct will help sell it.
Southern Fruit Cake
approx. cost: soc lb.)
Il ID. currants
" lb. raisins
Y lb. dates
Il lb. candied pineapple
Il ID. cand. cherries
8 eggs
u cup fat
1acup sugar
u pkg. sliced citron
IL cups flour
u tsp. nutmeg
Y tsp. allspice
u lb. almonds
Il lb. pecans
Y pkg. orange peel
u pkg. lemon peel
&tsp. cinnamon
Il tsp. soda
a cup grapejuice
u cup corn syrup
Y square chocolate
Chop fruit and nuts. Measure
Iour, soda, spices and sift over
ruit and nuts. Cream fat, add
ugar and beaten eggs. Add -four
ruits alternately with grapejuice
nd syrup. Add melted chocolate
asst. Bake in loaf pan, which has
cen lined with creased paper and
lied, in a slow oven (2500 F. for
bout Az hours. Makes A pounds.
Usually sells at 81 per pound.
Golden (White) Fruit Cake
Approx. cost: SOC lb.)
l cup seeded white raisins
l pkg. sliced citron
l pkg. sliced orange peel
|
pkg. 81. lemon peel
1 pkg. shredded cocoanut
u cup orange juice
1 cup blanched almonds
2 cups bread flour
1 tsp. baking powder
Il tsp. salt
u cup fat
/ cup sugar
8 eggs
l tsp. orange extract
Wash raisins and drain well.
lace raisins, candied peel, cocoa
ut and coarsely chopped nutmeats
bowl. Sift flour, baking pow
err and salt over fruit; mix fruit
flour with finger tips.
ream butter, add sugar gradually,
nen beaten eggs. Add favoring.
tir in fruits and flour mixture al
with the water.
Pour the mixture into one large
r two or three CREASED tins. Bake
oaves in slow oven (300' FL
lakes three pounds, sells for 81
er pound.
Inexpensive Fruit Cake
Approx. cost: soc lb.)