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Show FRUIT CAKE FOR CHRISTMAS GIFT Seems to Be Especially Appropriate Ap-propriate for Holidays. (Prepared by the United States Department of Agriculture.) Every housekeeper likes :o have on hand at least one good recipe for fruit cake. Because of its keeping qualities, fruit cake may be kept in reserve to offer the unexpected caller or to pass with punch or ginger ale in the evening. As the holiday season approaches, fruit cake seems to be especially appropriate, and a few small-sized cakes may well be made several weeks before Christmas to use as gifts. Fruit Cake. 1 pound raisins teaspoonful sod pound citron 5 eg-frs 1 pound currants 1 tablespoon clnna- 4 cupfula flour mon 1 cupful sug"ar teaspoonful nut- cupful cider meg cupful tart Any candled fruit, Jelly or chopped nuts cupful sour pecans, blanched cream almonds, or Eng- pound butter lish walnuts 1 cupful molasses teaspoonful sab The fruit must be prepared with great care, removing any stems or fruit not in perfect condition. Wash and dry the fruit thoroughly. Cut the citron Into very small pieces. Cream the butter and sugar together. Separate Sep-arate the eggs and add the yolks after the butter and sugar are blended. Add the liquids the cider, the jelly, the sour cream, and molasses, and the soda which has been dissolved in a small amount of water alternately wjth one-half of the flour mixed with the salt and the spices. Mix the other half of the flour with the fruit and add the floured fruit and last the whites of the eggs. Line a well-greased tube pan with waxed paper and then grease the paper. pa-per. Pour In the cake mixture until two-thirds full and cook In a slow oven (from 275 to 30c degrees Fahrenheit) Fahren-heit) for 3 or 4 hours. A cup or pan of water In the oven during the cooking period helps to keep the cake from drying too much during the long period peri-od of baking. The bureau of home economics of the United States Department of Agriculture Agri-culture has tested this recipe and found It satisfactory. |