The Waterbury Democrat., 1941-12-30

egg and egg yolks, and lemon rind, Blend liquid with flour fixture to form Q smooth, soft dough, using a little more flour If necessary, until dough begins to hold together tl the form of @ ball. Put dough into greased bowl, cover and let rise in warm place about 2 hours, or until almost doubled in bulk. Cut dough down with a knife; cover tightly and store in refrigerator until next ayd. Turn the chilled dough into floured board, cut into 3 equal portions, and divide each portion Into halves. Roll each piece Into a strand about 20 inches long. Twist each pair of strands into Q coll, and faSten ends together to form ring. Place in greased shallow baking pan. Let rise inv arm place about 1 to 1 l.4 hours, or until light. Bake about % minutes in a moderately hot oven, 376 degrees F., during first IS minutes, then reduce to $50 degrees r. for the remainder Of the baking. Remove from oven and brush iI1- Tiediately with the beaten egg yolk mixed with l-4 cup milk. While still warm, cover with plain froSt- ing and garnish with the chopped nut meats.
 Celebration of the arrival of q brand new year calls for something extra special in the way of food. something new, exciting, glamorous. Here's . cake just right for holiday festivities "a yeast fruit cake. Cralnfned with fruit and nuts, 1t Is not only delicious to taste, but pretty to look at as well.
 YEAST FRUIT CAKE
 (s ls4 lbs.)
 h package fast granular yeast
 4 cup lukeWarm water
 4 teaspoon white sugar
 2M cups Sifted bread flour
 # cup butter or margarine l l-4 cups (sclidly packed) brown
 sugar
 1 teaspoon salt
 1 egg, well beaten
 Grated rind 4 lemon
 1 teaspoon ground cinnamon
 1-4 teaspoon ground nutmeg
 i-4 teaspoon ground cloves
 < teaspoon baking soda
 h cup sour milk
 # cup sliced citron
 # cup broken nut meats
 3 tablespoons flour
 Candied Cherries and blanch-
 cd almonds to garnish
 f1k N0aSAa aaa31Aoa V,aAeltAa Pour the granular yeast into the lukewarm water, add the # tea- spoon sugar, stir and let stand Q few minutes to soften. Add 4 cup of the sifted flour and beat until smooth. Cover and let rise in a warm place IM to 3 hours. Mean- while, cream together ( butter tor margarine), brown sugar and salt until very light. When yeast batter seems light, add to it the butter mixture, beaten egg, lemon rind and spices. Sift the soda with the re- Inaining flour. then add portions of the flour and sour milk, alternately, to the cake batter. Do not over- mix. Lastly, add the fruit and nuts, dredged with 2 tablespoons of flour.
 Butter and 0-inch ring shaped pan and dust with flour. Pour the batter into the ring pan until 2-S full. Put remaining batter into a well-huttered No. 2ls tin can. Let the cakes rise in a warm place (about 84 degrees F) for 115 to 2 hours. Place them in a slow oven, about 300 degrees F. After 20 min- utes, increase the heat to $50 de- grees F., and bake a total of 1 l-4 hours. Remove cakes from pans and let cool. Brush with apricot glaze and decorate with cherries and blanched almonds.
 New Years is a time for keeping open house, with guests dropping in ct all hours. children will De home for the holidays, perhaps bringing friends with them. Their parties and the spirit of hospitality, which always mounts high at this season, will make heavy demands on your lilno and deep snEeads on she fagns