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Show , oj Hfv,; V. ff y V J s- ' - C,"' r a r J: Bake Your Fruit Cakes Early (See Recipes Below) Early Christmas Plan IT'S NOT TOO early to think of Christmas now, especially if you want to have fruit cake and jVrS? plum puddings Q, on hand. These jJCZ- foods are best .f'-r when mellowed -w&r) and ripened for f'JT several weeks be- fore being eaten. Then, too, it's a good idea to get some of the work out of the way before the holidays are literally on top of us. There's a lot of work to preparing the ingredients for both fruit cake and pudding because they both require chopied fruit and I.' 3 baking and steaming time. WHITE OR LIGHT fruit curs find many admirers each cu. his fruit cake is not as heavy as the dark kind, and you may find it nice to vary with the latter variety. White Fruit Cake cup butter 1 1 cup sifted flour H teaspoon soda 2 tablespoons lemon juice 6 egg whites, beaten stiff 1V4 cups powdered sugar cup candied cherries H cup candied pineapple H enp blanched pistachio nuts or almonds cup sultana raisins Cream butter thoroughly, then add flour mixed with soda. Sift sugar Into beaten whites, combine with the first mixture and add lemon lem-on juiee, fruit and nuts, cut fine and sprinkled with flour. Stir thoroughly thor-oughly and bake In a loaf pan lined with buttered waxed paper. This baking will take about one hour In a slow (385 degree) oven. Because the dark fruit cake is so rich, it's a good idea to steam j. it first to cook JF thoroughly, then wwLSrfL- t0 bake for drying out. The ? V Cake Wil1 De I Co t sf more rnoist when lWBmir prepared in this I li3M.Svll way, and you will be able to slice it thinner. Dark Fruit Cake 1 pound brown sugar 1 pound butter 1 pound flour 12 eggs, beaten separately 1 teaspoon soda 1 teaspoon grated nutmeg posnd each, candied orange LYNN CHAMBERS MENU Tuna Fish-Noodle Casserole Green Be;ins with Cheese Sauce Carrot Sticks Baking Powder Biscuits with Jelly Pineapple Chiffon Pie Beverage degrees, in a pan filled with one inch of hot water. Bake one-hall hour. Cover with waxed paper and bake for two hours. Then remove pans from water and bake one-hali hour longer. Remove from pans; remove paper and wrap in fresh paper. Store in tightly covered tin. IF YOU'RE LOOKING for a simpler sim-pler fruit cake, particularly for a small family, here's one that is very tasty. Simple Fruit Cake Vt cup shortening Vi cup brown sugar 3 eggs, beaten 1 cup sifted flour Vi teaspoon nutmeg V teaspoon cloves J4 teaspoon baking powder M teaspoon baking soda V teaspoon salt 2 cups seedless raisins Vi cup candied citron Vi cup candied orange peel Vi cup candied pineapple V cup randied cherries cup pecans, chopped Cream shortening and sugar, beal in eggs. Add raisins and all fruits, diced fine, and the nuts. Fold in flour which has been sifted with spices, baking powder, baking soda and salt Bikr in greased, waxed paper lined pan in a slow (275 degree) de-gree) oven for one and one-half tc two hours. If you bake rather than bake-steam bake-steam the fruit cake, have a smal dish of water in the oven so that - " : the cake will '''r::-::---.i also have more ' jffjJEPfcjiif moistness and ' will be glossy in ri.l ' JM appearance. '"' Trimmings put t7 A- j-J on the cakes should be piaeed on after they havf baked for two hours Almond halves candied pineapple and cherries are most frequently used. I'lum Pudding 1 cup flour 1 pound seeded raisins U pound ( itron, lemon and orange or-ange peel, tut fine $4 pound seedless raisins Vi pound chopped almonds Vi pound bread crumbs 'i cup sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground cloves Yi teaspoon ground allspice 1 teaspoon salt 1 cup su,.t. chopped fine 1 cup molasses 3 eggs, beaten 1 cup pickled peach syrup S:ft flour over fruits and nuts and rmxwell. Mix rea.an.ng dry ingr ients add suet and ,rk blend m eggs, molasses and fru.'t juice. Pour mto buttered molds two thirds ful. at,d cover with paper Place in a steamer or U?, double boiler and steam slowly " steadily from four to eicht I according ,0 the Slzp Store, as for fruit cake One-half hour before ready t serve, start hea,, tho puddin Rcleaid b WNU Features. peel, lemon peel, citron, all cist fine Yx oup molasses Y cup fruit juice 2 teaspoons cinnamon 1 teaspoon ground cloves Yi pound almonds, blanched Yi pound peeans, unbroken 2 pounds seeded raisins 1 poand sltana raisins 1 pound dates 1 pound figs 1 pound candied pineapple 1 pound candied cherries Cut pieapple into small pieces. Remove stem end from figs and cut. Stone and cut dates. Mix all these with one sup flour. Mix the remaining re-maining flow with soda and spices. Cream the butter until fluffy, add the sugar, then the well beaten yolks and stir wefl. Add the flour mixture alternately with molasses and fruit Jisice. Gently fold in the beaten whites, then the dates and raisins and ether truft, and nuts. Line four bread pans with waxed paper and butter. Pour batter into pans, two-thirds two-thirds fuH. Set pans ui oven, 300 LYNN SAYS: Garnish Foods Properly To Stimulate Appetite Garnishes make food moie d. t ie- 1 tive and thus stimuiate digestive j juices to aid uie way in 'ch e use foods. Keep garnishes slmr lc. "irs1 pr-oprjate and easy to make. Ed,b garcitshes are far superior to n -o- j ly deeorative ones. Lattice potatoes are effective tor a platter of fish or chops or steaks. Add parsley for color, if desired. Roast duck takes well to a earnH. I of endive with oran sl r,.c Med Wllh cenfr Sausage, meat balls -mrl nh' ' attractive when they ' T'V" of r,ee. 'nZ I ,m7: " b'iuchj t;-!'''b;:jf- mashed potato cups fi'd w r peas or diced vegetables h 71 onion, with sprays of pa Sy- o-rots or turnips |