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Show t J- ' , - . V '." ' f - , J , ' - "V. " ' - 6 ' - - , - f " r , ! J ' , , f ; " .v. N-r . 'p '. " S f , J ! Christmas Baking Begins With Luscious Fruit Cake! (See Recipes Below.) Holiday Fare Christmas is something pretty special, I'm sure you'll agree, and as such deserves something pretty special in the way of food. To my notion the fruit cakes and plum pud-din's pud-din's are that special something with their handsome brown, fruity richness and delectable flavors. The charm of both these kinds of delicacies lies in their ripened. THIS WEEK'S MENU Clear Vegetable Broth Lamb Shanks Lima Beans Mashed Potatoes Grated Carrot-Pineapple Salad Muffins Beverage Queen's Bread Pudding Vz teaspoon salt 1 cup margarine 1 cup sugar 8 egg whites 1 tablespoon lemon juice Cut fruits and peels in thin slices. Mix cherries and ginger with 1 mellowed flavors which comes only with proper aging when the spices, fruits, nuts and butter blend themselves into mysterious goodness. good-ness. So bake the fruit cakes and puddings in ad- cup flour and toss lightly. Cream margarine with Vi cup sugar. Sift together flour, baking powder and salt and beat into batter. Add floured fruits and vance and give them a chance to acquire their best in flavor. While you're about the big business busi-ness of making a fruit cake, bake several small cakes in small glass or pottery dishes to give as gifts. Gaily decorated with sprigs of holly and mistletoe and holiday ribbons they make a perfect gift. Dark Fruit Cake. (Yields 10 to 12 pounds) 12 eggs 4 cups sifted flour 2 cups butter 1 pound brown sugar 2 pounds raisins 2 pounds currants 1 pound pecans 1 pound citron 1 pound almonds 1 teaspoon each, nutmeg, cinnamon, cinna-mon, mace V4 cup lemon juice Vi cup canned peach juice 6-ounce glass jelly (blackberry, currant or grape) Vz cup cream Wash and dry raisins and currants. 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 spices and mix with fruits until well-coated. Cream butter and sugar, add beaten eggs and jelly. Stir in flour and fruit alternately with fruit juice first, then cream. Line pans with heavy waxed paper pa-per and butter slightly. Fill pans almost to the top. Bake small loaf cakes 3 to 3 hours at 275 degrees. Bake large loaf cakes 4 to iVz hours at 250 degrees. Cool. Cool cakes on a rack. When cool, wrap in heavy waxed paper and store tightly. If you prefer the lighter fruit cakes, why not try this less rich but just as elegant cousin of the Dark Fruit Cake: Light Fruit Cake. (Makes 314 to 4 pounds) Wi pounds mixed crystallized fruits (cherries, pineapple, etc.) pound mixed lemon, orange, citron peels Vi pound blanched, chopped almonds al-monds 18 maraschino cherries cup diced preserved ginger 2 cups flour 1 teaspoon baking powder nuts and mix thoroughly. Add lemon lem-on juice to egg whites and beat until stiff. Add remaining sugar and beat until smooth. Fold into batter. Turn into greased tube pans lined with waxed paper and bake in a slow (325 degree) oven for 3 hours. To my mind there's nothing quite so festive as the plum pudding brought flaming to the table, and served with a rich sauce. Plum Pudding. (Makes 3 pounds) 1 cup suet 1 cup molasses 2 cups bread crumbs 3 eggs, unbeaten 1 cup raisins 1 cup currants 1 cup flour 1 teaspoon each, cinnamon, nutmeg, nut-meg, cloves 1 tablespoon flavoring 1 cup milk 1 teaspoon soda Mix well the suet and molasses. Add bread crumbs and mix in eggs one at a time. Add raisins and currants mixed with the flour and spices, then flavoring. Mix in milk and soda dissolved in 1 cup boiling water. Grease mold, put in pudding pud-ding full and seal tight. Place in kettle of boiling water on a trivet or a rack and have the water come hall way around the mold. Steam for three hours. Serve hot. An excellent dessert for Christmas Christ-mas time or winter time is this old-fashioned old-fashioned suet pudding much akin to the plum pudding: Suet Pudding. (Serves 10) 1 cup suet, chopped fine 1 cup molasses 1 cup bread crumbs V cup evaporated milk, mixed with Y cup water 1 cups flour 1 teaspoon cinnamon 1 teaspoon salt 1 cup raisins or currants or preserved pre-served fruit Mix all dry ingredients together, add fruit, then suet and milk. Turn into greased pudding mold, cups or cans, cover tightly with greased paper pa-per or fitted covers. Place on a rack in a kettle of boiling water whirh nnmeR half wav im tn thp molds. Cover kettle and steam 3 hours if in a mold, or 1 hour if in cups. Serve with hard sauce or Plum Pudding Sauce. Sauce is to pudding as stuffing is to the turkey so make it good. For steamed puddings a hard sauce flavored fla-vored with whatever what-ever you desire is excellent. If you'd like a hot. LYNN SAYS: Christmas wouldn't De Christmas Christ-mas if you didn't have good things like fruit cake and plum puddin' on hand. But since these take lots of time to make, plan to be in the process of making them for several days so one day won't tire you out. Fruits and nuts can be cut and chopped several days in advance since they usually involve considerable consid-erable time. When putting the batter in the pans be sure that the corners are well filled with batter so you'll get a nice looking cake or pudding Store the cake or pudding in a ool dry place. Have it tightly covered preferably in a tin container. con-tainer. Sound apples may be kept in the container itself to keep cake or pudding moist, but must be replaced if they become decayed de-cayed or shriveled. golden-hued sauce meltingly delicious deli-cious here's one that's tops: Plum Podding Sauce. V cup butter 1 cup powdered sugar 2 tablespoons cider or 1 tablespoon other flavoring 2 eggs Vz cup rich milk Cream butter and powdered sugar. sug-ar. Add cider or flavoring, then well-beaten egg yolks. When well mixed, stir in milk. Cook in double boiler until thick as custard, then gradually pour in beaten egg whites, beating constantly. (Released by Western Newspaper Union. |