Evening star., 1949-11-20
Readers
Clearing House
CUTTING BOTTLES?
FRUIT CAKE.

FRUIT CAKE.
from Mrs. E. E. c., AlernndridJ
= Will some one please tell me
the name of a place In Washing
ton or vicinity where one can have
bottles cut in two? I wish to use
= quantity Of wine bottles, have
them cut and then make them
into mugs. such as one can buy
ready made.
+ am sending in fruit cake
recipe which I have followed for
many years and consider it just
about the best I have ever eaten.
If it is properly stored it is very
moist and delicious when ready
to use.
One pound pecan meats, l
pound juicy raisins. / pound can
died pineapple. = pound citron,
~ pound candied orange peel. Y
pound candied lemon peel, l
pound dates, / pound candied
cherries, l pound bread flour, l
teaspoon : nutmeg, teaspoon
cloves, teaspoon mace, 2 tea
spoons cinnamon. 2 teaspoons
baking soda. / pound shortening
(half butter). l pound sugar. 10
eggs. separated; cup molasses, "a
cup grape juice (some people use
brandy or wine in the baking. but
7 consider it waste and grape
Juice gives the same results. Later
put the brandy on the cake and
it will have better results.
Steps: Break up nut meats.
Cut cherries in half, rest OF
fruits in small pieces. 3--Mix
half Of -four with fruit. 4-Sift
other half -four several times with
spices and soda, 51Cream butter
and sugar. add beaten yolks.
molasses and grape juice. 7
Fold in beaten whites. then nuts
and houred fruits. add sifted
flour, spices and soda. 9-Pour in
tins lined with several thicknesses
of brown paper. top one well
creased. 1D-Bake In slow oven,
300 degrees, two hours, or time
according to size of pan used. IL
Cool on rack. 12-When cool pour
on brandy till well soaked, wrap
in four thicknesses Of waXed
paper and then several OF news
papers. Repeat brandy treatment
in a week or 10 days, and again
ditto. This is most important and
is the only thing that really makes
a fruit cake as moist as desired.
This recipe makes an S-pound
cake.
- POUND CAKE.
From Mrs. E. L. p. WashinotonJ, },
To Mrs. L. M. D., Hyattsville:
have made the pound cake fol-
lowing and have enjoyed it a lot.
Sometimes I use rum havoring IN
place of the almond and 1t Is
also good. Il use an electric mixer
in making it,
One half pound butter creamed
with l "a cups sugar, 4 eggs separ-
ated, u cup milk. 2 cups cake
-four tsift once, then measure) ).
/ teaspoon baking powder (siftt
flour and baking powder three
times), / teaspoon vanilla and "a
teaspoon almond favoring.
Add beaten yolks to butter and
sugar. mixture and beat. Then add
milk and well sifted flour and
baking powder alternately. Then !
add havoring. Then fold in Aegg
white that have been beaten
stifly. Bake hour and a half.
in oven at 800 degrees.
The secret of this cake is in the
beating. especially the beating OF
the firststhree ingredients.
Last Thursday, T baked the cake
using "a pound colored margarine.
1s pound butter and 4 teaspoons
shortening, exactly one week later
the cake is still nice and fresh.
I also used a tube pan in baking
the cake in my electric oven.
y n y
REDOING BOYS ROOM?
(From Mrs. B. S. H., Alerandria)
I would like to do over my 4l2-I
year-old sons room since he has
Hollywood bed and furniture
that can be painted. I would like
to do the work myself, but am
at a loss as to where to begin.
A theme for the room and sug-
gestions about curtains, floor COW
erings, etc, would be most well
come.
Thank you in advance for the
answer.
PEACOCKS.
from Mrs J. W. B., Raleigh, N. c.
For Mrs. L. r. S., Arlington:
Mrs. H. N. Cherry, Route 2. Tar.
boro, N. c., raises pea fowl. On
September /, 1949. she had five
pairs for sale, and even if she has
sold all of them, I think she
might be able to give addresses OF
other pea fowl raisers.