Evening star., 1936-12-01

in Unexpectedly for short, friendly
visits. Although 1t takes but Q mo-
ment to prepare this new fayorite for
serving, the impression Of its delicious
flavor will linger long in the memory
of both hostess and guest.
CHRISTMAS FRUIT CAKES IN
CANDIED GRAPEFRUIT SHELLS.
Select large seeded grapefruit OF
good shape and color. Wash carefully;
break the oil cells by grating lightly
on q fine crater. Cut slice from the
stem end of the grapefruit; remove
the inside, being careful to leave all
of the thick part of the peel, and be-
ing careful not to break the shell.
You will find a small, sharp pairing
knife useful in cutting the fruit free
from the rind-remove as much as
possible in this manner; then by using
q heavy spoon, the remaining mem
brane and pulp may be scraped from
the rind.
Cover the shell with cold salted
water; bring to q boil, cook about 10
minutes. Drain of water. Repeat the
process three or four times, or until
as much Of the bitter flavor Is re-
moved as desired. Cool shell. Put IN
a sirup made Of equal parts OF sugar
and water. II a slight wine flavor Is
enjoyed, add domestic sherry to the
sirup, allow one tablespoon Of wine to
each cup Of water used. Be sure to
use suflcient sirup to float the fruit.
Cook to 220 degrees Fahrenheit (me-
dium thick sirup); let fruit stand IN
sirup at least "a hours. Turn several
times during this period. Then cook
to 228 degrees Fahrenheit (very thick
sirup). Remove from sirup and cool.
If the shell is large, turn 1t over
glass to shape.
OF COURSE you will want to use
~ the sections of grapefruit removed
from the shell and here is the recipe
for a most tempting salad, which you
can prepare.
OBSERVATION-DISCLOSURES SALAD.
/ cup grapefruit u cup pecan
sections meats
1 cup diced pine Mayonnaise or
apple salad dressing
Lettuce
Mix the grapefruit and pineapple
and keep chilled for several hours be-
fore preparing the salad, as it must
be made just before serving. Arrange
the fruit on the lettuce-covered plates
and top with about tablespoon may
onnaise, or salad dressing and cream.
Sprinkle on pecans.
The recipe for the fruit cake is as
follows:
DARK FRUIT CAKE.
y cup shortening
"a cup brown sugar
4 eggs
/ cup flour
u teaspoon nutmeg
Y teaspoon cloves
u teaspoon salt
2 cups seedless raisins
y cup citron, chopped
u cup candied orange peel, chopped
"a cup walnuts, chopped
Cream shortening and sugar, add
eggs one at time, beating vigorously
after each addition. Mix and sift
flour, nutmeg, cloves and salt; add to
first mixture. Add raisins, citron,
orange peel and walnuts. Fill crys-
tallized grapefruit shell with the fruit
cake mixture. Steam one hour; bake
in a slow oven 300 degrees Fahrenheit
about 80 minutes. Roll shell in gran
ulated or powdered sugar. This
amount will fill two or three grape
fruit shells, depending upon size.
About three weeks Is sufficient for
the aging of these cakes. Wrap them
In a cloth dampened with wine, such
as domestic sherry. Wrap again in q
dry cloth and waxpaper, then store
in a dark, cool place. Change the
wine cloth two or three times during
the ageing period.
II you care to make dainty individ-
ual Christmas fruit cakes, these may be
prepared in the same manner as the
grapefruit, using orange shells instead.