Evening star., 1942-11-30

woman pages Oh IOTmer years. a
recipes don't call for very much s
shell. If you can't spare the
amount of sugar needed for the
sirup, Just make the fruit cake
mixture, and pack 1t in jars or
crooks.
LIGHT FRUIT CAKE.
y cup shortening.
"a cup honey.
2 eggs.
! lemon.
cup flour.
/ teaspoon baking powder.
] cup raisins.
/ cup chopped nuts.
Il cup candied cherries, chopped.
"a cup chopped citron.
Melt shortening, add honey, add
beaten eggs and mix well. Sift flour
and baking powder, add little at a
time to egg mixture. Add lemon
juice and grated rind. Dredge
raisins, nuts, cherries and citron in
tablespoons -four and add. Turn
oven ESQ degrees) for two hours, or
until straw comes out clean.
DARK FRUIT CAKE.
cup shortening.
cup maple sirup.
y cup honey.
u cup molasses.
eggs.
cups -four.
. foocpNnpc horipc ,,nu-Sor
! teaspoon cinnamon.
y teaspoon mace.
box q lb) raisins.
IA pound candied cherries.
Il pound candied pineapple.
l. pound pitted dates.
"A pound candied orange or lemon
peel.
"a pound citron.
"a cup Cider.
Melt shortening, add maple sirup
honey and molasses. Add beaten
eggs. Sift -four, baking powder and
spices and add alternately with ci-
der. Chop all fruit fine, dredge in
one-quarter cup of additional flour
and mix we'll into cake batter. Bake
in loaf pans in slow oven 900 de-
grees) for two hours or longer, de-
pending upon size of pan. When
cake is cool, moisten each loaf by
pouring about two tablespoons rum
or brandy over top. Repeat this
every other night for 10 days. Cake
is better if not eaten for about two
weeks.
BUTTER FRUIT CAKE.
about II Pounds OF Cdke.)
- eggs.
! pound sifted flour.
! pound fresh butter.
! pound brown sugar.
2 pounds currants.
2 pounds raisins.
! pound citron.
l pound pecans.
! pound almonds.
l nutmeg. ground.
l teapsoon mace.
! teaspoon cinnamon.
l. cup lemon juice.
IA cup canned peach Juice.
glass jelly blackberry, currant
or grape).
4 cup cream.
Wash and dry raisins and cur
rants Blanch almonds, drain and
cut with pecans into quarters. Cut
citron into thin slices. Place fruit
in large mixing bowl. Sift flour
measure and sift with the spices and
mix with the fruit until we'll coated.
Cream butter, add sugar gradual
ly. Add beaten eggs and jelly. Next
stir in the flour, nut and fruit mix
ture alternately with fruit juice
first, then cream.
Line pans with heavy, waXed pa
per and butter lightly. Fill pans
almost to the top. Bake small loaf
cakes for three to three and one-half
hours at 275 degrees Fahrenheit.
Bake large loaf cakes four to four
and one-half hours at $50 degrees
Fahrenheit The cakes will shrink
from the edges when done.
Cool cakes on a wire rack, with
out removing the waxed paper
When cool, wrap in heavy, waxed
paper and store in tightly covered
container until ready to use.
CHRISTMAS FRUIT CAKE IN
CANDIED GRAPEFRUIT SHELLS.
Select large seeded grapefruit of
good shape and color. Wash care
fully; break the oil cells by grating
lightly on a 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 being 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 a heavy spoon the
remaining membrane and pulp may
be scraped from the rind.
Cover the shell with cold salted
water; bring to boil, cook about
10 minutes. Drain off water. Re-
peat the process three or four times,
or until as much of the bitter flavor