Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-11-28

Now is the time 10 make the fruit
cakes. puddings and cookies that will
keep well and that should be part OF
every Christmas season. This early
preparation win allow the cakes and
buildings 10 mellow by blending their
fiavors, and will leave time for other
duties later. A good method OF storing
Q fruit cake until wanted is to bury it
in brown sugar, and place in tight tin
box. II you intend to frost the cake,
this should be done only day or two
before serving. It will stand quite q
heavy icing. with decorations.
Plum puddings, candies and Christ
mas cakes and cookies make very ac-
ceptable Christmas gifts to friends and
relatives who are away from home or
do not have the opportunity or facilities
for making these things for themselves.
Decorated baskets or tin boxes are
suitable to send them In. A decorated
box Of fruit cake would be appreciated
by any one. as 1t keeps so well. When
packing and decorating use plenty of
waxed and tissue paper gummed seals,
ribbons anc bits of greenery and bright
berries. A yellow fruit cake could be
baked In star-shaped pan with icing
of yellow, or cookies may be made star
shaped and iced with orange icing.
Delicious desserts can be made with
c@or scheme of decoration, or white
may be used in place Of che gold. Bon
bons and fruits in crimson, gold, green,
and white may be used to help carry
out q color scheme.
Steamed Fruit Cake.
Cream two cupfuls Of shortening with
fNayn ~ fVUn-fhfPda
brown sugar. Beat nine eggs and add,
stirring until all are well mixed. Add
half o cupful Of molaSSes, half O cupful
Of strong coffee infusion, half q cupful
Of grape or other fruit Juice and one
tablespoonful of vanilla. Dissolve half
q teaSpoonful Of baking soda in one
tablespoonful Of hot water or In the
coffee, then add to the mixture and
stir. Sift i've and one-half cupfuls Of
cake flour, being sure to have this
amount after sitting: reserve one cupful
for dredging the fruit, then sift the
remaining -four with three teaspoonfuls
of baking powder, two tablespoonfuls of
cinnamon end one tablespoonful each
of cloves and nutmeg and one tea
spoonful Of salt. Mix all the ingre-
dents together and beat, then add two
pounds each Of chopped rsisins and
currants, hall pound each OF candied
C1loIElSc Hklu ClJIOL1 CuC 11Lle, Ole-1OuTL III
pound each Of lemon and orange peel
cut nne, and two cupfuls of blanched
and chopped almonds, all dredged with
-four, and stir until thoroughly mixed.
Pour into two large or several small
loaf pans lined with wax paper. Whole
almonds and candied cherries may be
arranged over the tops of the cakes.
Place in steamer and steam for three
hours. Remove to a slow oven and bake
for one and one-half hours. Cool and
store 70 ripen
inexpensive Fruit Cake.
To half q cupful each Of sour milk,
sour cream and molasses add one cup
full Of brown sugar. Sift together three
times two and three-fourths cupfuls Of
-four, one level teaspoonful each Of bak-
ing soda and cinnamon, half q tea
spoonful each Of allspice, ginger and salt
and one. fourth teaspoonful Of nutmeg.
With little flour dredge well two and
one-han cupfuls Of prepared dried
fruit, turn back any excess Of -four and
add to the fruit one teaspoonful of
baking powder, stirring it In well to
help distribute It evenly throughout the
cake. For the fruit, one and one-half
cupfuls Of seeded raisins and half q
cupful each Of sliced figs and citron cut
into small pieces make q good combina-
Ton, OF you may prefer dates, cano1e0
cherries, ginger, orange or lemon peel
and cllrrants and half q cupful Of nut
meats broken into small pieces.
It Is easier to keep the batter for fruit
cake from Jumping II the liquid is
slowly poured into the dry mixture.
Stir it constantly, then beat until the
batter is smooth. Add the fruit and
nuts and pour into q well creased and
Toured pan or into patty tins. Fruit
cake batter must be quite stiff or the
fruit viii sink TO the bottom. Bake In
moderate oven for at least an hour.
The cake must be allowed to rise slowly
to It's full height. Finish baking slowly.
Fruit cake needs drying out rather than
baking. Too hot an oven makes q thick
crust outside and doughty interior.
Fruit cakes that are not to be iced may
be given good gloss by brushing over
the top with molasses diluted with hot
water about IS minutes before the cake
Is to be removed from the oven. Brown
part Of the -four, taking care not to
scorch It, and It will help TO make q
rich-looking cake. II frosting Is used,
1t h best 70 allow the cake 70 r1pen and
then ice 1t a day or two before It Il 70
be cut.
Plum Pudding. 90.
Mix one pound Of ground beef suet