Evening star., 1954-11-29
Readers Clearing House
KENTUCKY
WHISKEY CAKE.
/NHnn z u y aHnT 4

WHISKEY CAKE.
mrs. +. B. B., McLedn)
Here is the original famous
Kentucky Whiskey Cake from
Bardstown, KY, site Of MY
Old Kentucky Home" It can
be made one week before
Christmas; it does not need
time to ripen. but it will keep
indefinitely.
Five cups flour sifted before
measuring, i pound white
sugar, ! cup brown sugar. "a
pound butter, 6 eggs beaten
separately, ! pint Kentucky
bourbon whiskey. pound
candied red cherries (cut in
pieces or halves. 2 teaspoons
nutmeg, / pound shelled pc
cans, " pound white raisins
cut In half Cor "a pound
chopped dates), ! teaspoon
baking powder.
Soak cherries and raisins or
dates in whiskey over night.
Cream sugar and butter until
fluffy; add egg yolks and beat
well. Add soaked fruit and re-
naming liquid, and reserving
q small amount of flour for
nuts add remainder to mixture.
Add nutmeg. baking powder;
fold in beaten egg whites. Add
lightly Toured pecan last. Bake
in large CREASED tube pan,
lined with creased paper, 3-4
hours watch baking tine) in
slow oven (250-275 degrees).
To store. when thoroughly cool,
place in tightly covered con-
tainer. Stuff center hole with
cheesecloth soaked in whiskey
II desired. Wrap in heavy
waxed paper. It is not neces-
sary to soak cake in whiskey
as cake win keep moist and
f1avorful. Keep very cool Gin
refrigerator If necessary and
slice cold. Note: The flavor
Of other Whiskey isn't present
after the cake is baked. It
turned out perfectly with 100
proof bourbon.
I would like the recipe for
Wellesley Fudge Cake which
appeared in RICH last winter
and I would also like to con-
tact the publisher on a contest
magazine.
.-t X \ X II
MARBLE TABLE TOP?
(Mrs. G. S. c., Washington
I would be grateful if some
one could tell me if it Is pos
sible to remove scratches from
the marble top Of a table. If
I can do it myself, how? If
1t must be done professionally,
what kind Of place should I
take it to, and would the cost
be prohibitive?
X X X X
COOK HAM
(Mrs. E. G. S., AlerdndriG)
For Mrs. M. E. H., Falls
Church, who inquired how to
cook a Smithfield ham. I am
sending a recipe given to me
that I find Is one Of the best
I have tried.
First scrub the ham clean
with a stiff brush. Then cover
with cold water and soak IL
to 18 hours, changing the
water 2 or 3 times. Cook on
top of stove in covered pan,
after adding water to cover
half or little more Of the ham.
Bring to a rolling boil. then
simmer 20 minute per pound.
Baste several times. Take out,
skim and score on top. Then
cover with the following top
ping: One pound pound cake,
! cup brown sugar, l table
spoon dry mustard. / teaspoon
ground cloves. Crumble cake
fine and add other ingredients.
Pat on ham very tight, then
put in preheated over 600
degrees) and bake for LIZ
hours or until nicely Drowned.
After topping begins to melt,
add u cup water in pan. This
will help to baste it as it
should be basted every 20
minutes. I believe she will
find the ham moist and tasty.
X X X X
MORE ABOUT DOGS.
mrs. H. A. r., McLeG1J
For Mrs. E. NJ, Bethesda:
We found our dachshund to
be a lovable, clean and play
full dog, but very mischievous,
chewing up everything. Ours
was a puppy and if he had
lived, might have outgrown
this bad habit. Ours was
jealous of the baby. but loved
the other child.
A very gracious lady gave
us a chihuahua and he is the
darling of the house. Loves
affection, very clean. eats very
little. and isn't as frail as he.
seems. He loves to be out
doors and will stay out all
day if it's nice out, but on a
cold day you will have no trou-
bic getting him in, We never