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Show nhe KitcKen Cabinet . y (tc). 192S. Western Newspaper Union.) Life's a pudding full of plums, Care's a canker that benumbs, Wherefore wa,ste our elocution On Impossible solution? Life's a pleasant Institution, Let us take it as It conies. Gilbert CANDIED FRUITS To the one who loves fruit, and color, the luscious boxes and baskets HI ot cumiiea lruus which are in the markets so plentifully plen-tifully In the southern states, are most appealing. appeal-ing. The price has always been so nmhihitorv that the large majority have not felt able to afford to buy. But now that we learn how to prepare these fruits In our own homes, and many are doing it, the prices are gradually lowering. The fruits of any particular locality may be candied as well as the fruits of the South. Kumquats, loquats, pineapples, pine-apples, apricots, prunes and oranges as well as grapefruit. Cherries are grown in all parts of the country and are especially nice when candied. For the large fruits, peel and core and cut into halves. Puncture the smaller fruits in several places with a wooden toothpick. Cook all the fresh fruits in water, but see that they are kept unbroken. This water may he used to make further sirup. Prepare at least twice as much sirup as fruit to thoroughly cover. To one cupful of light corn sirup add two cupfuls of water, bring to a boil and pour over the fruit. Cover with a plate ff the fruit floats. Allow this to stand twenty-four hours. Then pour off this sirup, measure it and to every four cupfuls add one-half cupful cup-ful of sugar. Bring to the boiling point to dissolve the sugar and pour back over the fruit. Allow to stand twenty-four twenty-four hours, drain again, measure and add to every four cupfuls one-half cupful of sugar, boil and pour over the fruit. Stand twenty-four hours, repeat t this process, adding the half cupful of sugar each lime for six times with an interval of twenty-four hours between each, until the sirup is thick like honey. Let the fruit remain in this sirup a week in a cool place. Drain and place on wire screen where the air may circulate around it and protect from flies. Pack when it is not sticky in waxed paper lined baskets or boxes. Cover and put away in a cool place. The pits and stones are removed from such fruits as cherries, prunes and apricots before the candying process proc-ess is begun. Measure the fruit in a crockery dish large enough to hold it and the sirup to cover it. Foundation Cake. With a foundation recipe for cake to use as a base, one may vary the recipe and have a dozen varieties. va-rieties. Cake No. 1. Take one-fourth one-fourth cupful of shortening, shorten-ing, one cupful of sugar, two eggs, one and one-half one-half cupfuls of flour, two teaspoonfuls of baking powder, one-half tea-snoonfiil tea-snoonfiil of salt nrm-roilf cupful of milk and one teaspoonful of lemon or vanilla extract. Cream the shortening, add the sugar and mix well, then the well-beaten eggs, the J: flour sifted with the baking powder and salt added alternately with the milk, beating well, add flavoring and pour into greased pan. Cake No. 2. Take three-fourths of a cupful of shortening, one and three-fourths three-fourths cupfuls of sugar, four eggs, two cupfuls of Hour, three teaspoonfuls teaspoon-fuls of baking powder, one-half tea-spoonful tea-spoonful of salt, one cupful of milk and one teaspoonful of vanilla. Mix as No. J. except the eggs; the whites and yolks are beaten separately and the whiles are folded in at the last For a nut cake add one cupful of finely broken nut meats to the halter just before putting into the pans. For raisin cake add one-half to three-fourths cupfuls of raisins to the bat ter Hour t hem first. For chocolate, adil two squares of melleil chocolate to the batter with . one tahlcspoonf'ul more of milk If a marble cake is desired, divide the batter and stir in rhe chocolate batter when in the pan; put It in in alternate layers with the white. For cup cakes, bake in gem pans In a hot ter oven For sheet cake, hake in a shallow ian in a hot oven. For layer cake bake In layers in a tint oven and use any desired tilling. Cjtt:r Frosting. Take one-third of a cupful of butter, add one and one-half one-half cupfuls of confectioner's sugar gradually, blending well; add one-half teaspoonful of flavoring and one table-spoonful table-spoonful of milk. Spread on the top and sides of the cake. Boiled Frosting. Take one cupful of sugar, one-half cupful of water, one egg white and one-half teaspoonful of vanilla. Beat the egg white stilT, cook the sugar and water until honey-like, then add two or three table-spoonfuls to the egg white, beating , well. Return Re-turn the sirup to the heat and boil to the hair stage, dip a fork into it, and j if it hairs remove and pour over the j egg; beat until cool, add the flavor-I flavor-I ing. If frosting becomes too hard add a tablespoonful of boiling water, half a teaspoonful at a time. |