Evening star., 1931-12-11

half a cupful of cider half Cupful
of tart Jelly, half cupful Of sour
cream and one Cupful of molasSes.
Sift twice two cupfuls of -four with
two teaSpoonfuls of baking powder,
half teaspoonful Of baking soda, one
teaSpoonful each Of salt, cinnamon
and nutmeg and stir into the liquid
mixture. Add the Toured fruit and
nuts and fold in the well beaten whites
Of the eggs. Bake in a tube pan lined
with creased paper in very slow oven
for about three hours. This cake Will
weigh about six pounds and will keep
fresh for a long time if stored in tin
box.
Early preparation will allow the cake
to mellow by blending the flavors.
There are several methods of prevent
ing the fruits from sinking to the bot
tom Of the cake. The use of a batter
which is quite stiff will assure their
even distribution, while very thin one
will allow them to sink If you flour
the fruit, use a flour sitter, shaking off
every bit of excess flour, which might
spoil the appearance Of the finished
product. A good method of storing a
fruit cake is to bury it in brown sugar
in a tight tin box If you wish to frost
the cake, do it a day or two before
serving.
Roasting the Turkey.
SINCE and dress the turkey. remen-
bering to cut away the oil sac which
is back of the tail. Wash and dry
inside and out The fowl will appear
at its best If the skin of the neck is
slipped back, the bony neck cut close
to the body, and the skin tied or fas-
tened back with a skeWer. Now stuff
the body of the turkey loosely with
your favorite dressing, then stuff the
place from which the crop was re-
moved with savory or suet dressing.
Sew up the slit in the back. The
dressing, in separate casserole,
should be basted once or twice with
the drippings from the roaster. Tie
or skewer the wings and legs close to
the body. The turkey will be far more
juicy and delicious if, before roasting,
it is rubbed with a paste made from
equal parts Of seasoned -four and
softened butter,
Put the turkey on its back in the
roaster and start baking in a hot
oven, allowing 20 or 80 minutes per
pound for cooking A 12-pound tur-
key will require roasting for three and
one-haf hours. After the first Is
minutes the temperature may be re-
duced to moderate heat. Add a little
water after each basting If necessary.
After roasting, remove the stitches or
skewers, place on a hot platter, and
garnish only with few sprigs of pars-
ley. Be sure and dry the turkey be-
fore putting in the stuffing. If this
is not done, a soggy dressing will be
the result. Do not pack the stuffing
in the fowl too tightly If you wish it
to be light.
Gravy.-Pour off the liquid from the
roasting pan and let stand until the
fat rises to the top. Skim off four
tablespoonfuls of fat and brown with
an equal amount of -four. Pour onto
this gradually, stirring all the while,
two cupfuls of stock from the pan.
Cook until of the consistency of thick
cream. Season with salt and pepper,
strain and add the finely chopped
giblets.
stufing Remove the outside crusts
from one small loaf of stale bread, cut
into slices, then dry out in a warm
oven. Break into pieces, crumble an
equal amount of cold eornbread and
mix the two portions of bread. Moisten
the mixture with the hot stock in
which the gibletS have been cooked,
add one-third cupful of hot bacon drip
pings, one medium sized onion chopped
very fine, half Glove of garlic, pepper
and salt and little sage II desired.
Fruit Punch.
Boil four cupfuls of white sugar with
three cupfuls of water to make heavy
sirup, then cool. Scrub one dozen
oranges and two dozen lemons, and
squeeze out the juice. Just cover the
fruit skins with water, let stand for an
hour or longer, pour off the water, and
add to the fruit juice. Add two quarts
Of canned strawberry juice, and two
quarts Of freshly made strong tea. Just
before serving, add some chopped ice
one quart of ginger ale or carbonated
water and, II the punch is too strong,
ice water In small quantities until the
punch is the flavor desired.
Poinsettia SnowbaIIs.
Bake a standard white cake as for
cup cakes. Cover we'll with boiled OF
standard seven-minute icing, making
the cakes as nearly round as possible
Before the icing sets, decorate in the
following way: Rinse some maraschinC
cherries of their juice and dry them be-
tween the folds of a towel. Cut intc
eighths, as you would an apple, start
ing at the stem end. Press these pieces
into the design of poinsettia, one
poinsettia on top Of each small cake
the smooth side of the cherry pieces
right side up. Each piece of the cherry
forms a perfect petal. The pieces are
more natural If they are bit irregu
| lar in size. Place a small yellow gum
| drop in the center of the flower, Of
with pastry decorator make a. center
]
a little egg yolk. Pat some coconu
| round the edges of the cakes