Evening star., 1944-10-31
They are of the

manage your oven. They are of the
inexpensive variety.
Delicious Devils Cake-One cup
sugar, u cup butter, / egg, u cup
sour milk, pinch of salt, teaspoon
vanilla, u teaspoons soda, w cups
flour, q squares bitter chocolate, h
cup boiling water.
Break the bitter chocolate In
pieces and add the hot water and
place this over the teakettle or over
a low flame. (1 usually use q large
handle-less cup) Cream, sugar and
butter and add the well-beaten egg.
Dissolve the soda In the sour milk
and add it to the mixture. Add the
flour. Last add the chocolate mix
ture and vanilla.
1t will not be noticeable if you use
some fresh bacon grease with q little
butter or substitute butter added.
Use little more vanilla. The bacon
grease makes it even a little more
fluffy.
Three minute Cake-Two eggs, y
cup sweet milk, ia cups brown sugar,
q cup butter, 1a4 cups flour, 3 tea
spoons baking powder, y teaspoon
cinnamon, u teaspoon nutmeg, u
pound stoned dates, cut into pieces.
Put all the ingredients together in
bowl and beat them for minutes
Bake IS or 40 minutes in medium
size loaf or two small layers; bake
Is to 20 minutes. Be sure to put
all ingredients in together: adding
them separately will cause failure.
For a change it is good to use /
teaspoonful of maple f1avoring in
stead of the fruit and spices.
FRUIT CAKES.
fThanks to Mrs. A. A. A.,
Washington.)
I've been reading the RICH ever
since I came here last spring and
though I've thought about it many
times this Is the first contribution
I have made. thought some
readers might like my fruit cake
recipe. Last Christmas was the first
time I had made fruit cake, as /
hadn't been married very long, and
had no experience in cooking at all
before married. This recipe looked
very complicated, but I went ahead.
anyway. and have never received as
many compliments on anything I
have ever cooked. 1t took three
months to collect the ingredients,
but it was worth 1t. My mixing bowl
wasn't big enough to mix the cake,
so mixed 1t in my 3-quart sauce
pan and this worked fine.
For any new cooks may I pass
on this hint: When I had the cakes
ready to go in the oven / had the
tops decorated with cherries, pine
apple, nuts, etc, just like the cakes
in the bakery, but forgot the cakes
would rise So when done all my
lovely decorations were covered up.
Since then I have found out that
about one-half hour before your
cakes are done the pieces of fruit
for decoration should be put on,
after the tops of cakes have been
brushed with egg white. Also
baked my cakes in a heavy skillet
and Dutch oven as I hadn't any
fruit cake pans and they came out
beautifully.
Ten-egg Fruit Cake: One pound
an cups sifted cake -four, tea
spoon baking powder, u teaspoon
cloves, " teaspoon cinnamon, y
teaspoon mace, l pound shortening,
l pound brown sugar OZARK or Light
10 eggs, we'll beaten; u pound
candied cherries, u pound candied
pineapple, pound dates, seeded
and sliced Gigs can be used here
l pound raisins, l pound currants,
II pound citron. thinly sliced; y
pound candied orange and / lemon
peel, n pound nut meats, chopped;
l cup honey, cup molasses, u cup
cider.
Sift -four once, measure and add
baking powder and spices, sift to-
gether 3 times. Cream shortening
thoroughly, add sugar gradually,
cream together until light and
fluffy, add remaining ingredients.
Add flour gradually. Bake in 4
creased pans, 8x8x2 inches, lined
with creased paper, in slow oven $50
degrees, for 3 or 31A hours. Makes
10 pounds fruit cake.
Also I used 3 layers of waxed
paper and baking time will be more
or less dependent on the difference
in the size of your pans.
X X
ACKNOWLEDGEMENT.
Our thanks to the tolIowing
readers, 1ohose suggestions Dere