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Show " "a i j ' ' ' ' - : r ? ' j - "v ' . t.ijii..yi , 44. V.v jt jt .1 tilt' 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 plum puddings on hand. These foods are best when mellowed and ripened for several weeks before be-fore being eaten. LYNN CHAMBERS MENU Tuna Fish-Noodle Casserole Green Beans with Cheese Sauce Carrot Sticks Baking Powder Biscuits with Jelly Pineapple Chiffon Pie Beverage degrees, in a pan filled with ont 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-hall 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 cup shortening 54 cup brown sugar 3 eggs, beaten 1 cup sifted flour teaspoon nutmeg Vt teaspoon cloves Vi teaspoon baking powder V teaspoon baking soda Vi teaspoon salt 2 cups seedless raisins Vi cnp candied citron cup candied orange peel cnp candied pineapple cup candied cherries cup pecans, chopped Cream shortening and sugar, beat 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. Bake in greased, waxed-paper waxed-paper lined pan in a slow (275 degree) de-gree) oven for one and one-half tc two hours. If you 1 bake rather than bake-steam bake-steam the fruit cake, have a smal 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 chopped fruit and long baking and steaming time. WHITE OR LIGHT fruit cakes find many admirers each year. This 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 cnp sifted flour teaspoon soda 2 tablespoons lemon juice 6 egg whites,' beaten stiff Wt cups powdered sugar cop candied cherries Yi cnp candied pineapple cap blanched pistachio nuts or almonds H 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 juice, 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 (325 degree) oven. Because the dark fruit cake is so rich, it's a good idea to steam it first to cook thoroughly, then to bake it, for drying out. The cake will be more moist when prepared in this way, and you dish of water in the oven so that the cake will also have more moistness and will be glossy in appearance. Trimmings put on the cakes 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 H pound each, candied orange peel, lemon peel, citron, all cut fine H cup molasses H cap fruit Juice 2 teaspoons cinnamon 1 teaspoon ground cloves H pound almonds, blanched H pound pecans, unbroken 2 pounds seeded raisins 1 pound sultana raisins 1 pound dates 1 pound figs 1 pound candied pineapple 1 pound candied cherries Cut pineapple into small pieces. Remove stem end from figs and cut. Stone and cut dates. Mix all these with one cup flour. Mix the remaining re-maining flour with soda and spices. Cream the butter until fluffy, add the sugar, then the well beaten yolks and stir well. Add the flour mixture alternately with molasses and fruit juice. Gently fold in the beaten whites, then the dates and raisins and other fruit, amd nuts. Line four bread pans with waxed paper and butter. Pour batter into pans, two-thirds two-thirds full. Set pans in oven, 300 should be placed on after they have baked for two hours. Almond halves candied pineapple and cherries are most frequently used. Plum Pudding 1 cup flour 1 pound seeded raisins H pound citron, lemon and orange or-ange peel, cut fine Y pound seedless raisins pound chopped almonds $4 pound bread crumbs cup sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon H teaspoon ground cloves H teaspoon ground allspice 1 teaspoon salt 1 cup suet, chopped fine 1 cup molasses 3 eggs, ! beaten 1 cup pickled peach syrup Sift flour over fruits and nuts and mix well. Mix remaining dry ingredients, ingred-ients, add suet and work In evenly; blend in eggs, molasses and fruit juice. Pour into buttered molds two-thirds two-thirds full and cover with waxed paper. Place in a steamer or top of double boiler and steam slowly and steadily from four to eight hours according to the size of the mold! Store as for fruit cake. One-half hour before ready to serve, start heating the pudding. Released by WNU Features. LYNN SAYS: darnish Foods Properly Te Stimulate Appetite Garnishes make food more attractive attrac-tive and thus stimulate digestive juices to aid the way in which we use foods. Keep garnishes simple, fresh, appropriate ap-propriate and easy to make. Edible garnishes are far superior to merely mere-ly decorative ones. Lattice potatoes are effective for a platter of fish or chops or steaks. Add parsley for color, if desired. Roast duck takes well to a garnish of endive with orange slices or rice cups filled with current jelly. Sausage, meat balls and chops are attractive when they are placed on a mound of rice, mashed potato, macaroni or a green vegetable such as spinach. With a roast of beef, lamb or mutton, mut-ton, use browned potatoes or mashed potato cups filled with green peas or diced vegetables; boiled onions with sprays of parsley; slices of carrots or turnips fried in deeD fat. |