Show I frt eJ w v J r Bake Your Fruit Cakes Early See Recipes Below I Early Christmas Plan ITS IT'S NOT TOO early to think of at Christmas now especially If it you want to have fruit cake and plum puddings on hand These foods are best when mellowed and ripened for several weeks before before before be- be 1 fore being eaten Then too its it's a good idea to get some of at the work out of at the way before the holidays are literally on top of us Theres There's a lot of work to I preparing the Ingredients for both fruit cake and arid pudding because they both require chopped fruit and long baking and steaming time tune WHITE OR LIGHT fruit cakes find many admirers each year This Ibis fruit cake Is not as heavy as the dark kind and you may find it nice niceto to vary with the thc latter variety White Fruit Cake 4 cup butter 1 t cup sifted flour our Ms 4 teaspoon soda 2 tablespoons tablespoon lemon juice 6 egg eg whites beaten stiff 1 IK cups powdered sugar suar cup candled cherries 3 y cup candled pineapple H 34 cup blanched pistachio nuts or almonds W 4 cup sultana raisins Cream butter thoroughly then add flour mixed with soda Silt Sift sugar Into beaten whites combine with the first mixture and add lemon lemon lem lem- on juice fruit and nuts cut fine and sprinkled with flour Stir thoroughly thoroughly thor thor- and bake in a loaf pan lined with buttered waxed paper This baking will take about one hour hourin in a slow degree oven Because the dark fruit cake is isso isso so BO rich its it's a good idea to steam it first to cook thoroughly then to bake it for drying out The cake will be bemore more moist when A prepared in this way and you will be able to slice it thinner Dark Fruit Cake 1 pound brown sugar suar 1 pound butter 1 pound flour our 12 eggs eggs eggs' beaten separately 1 teaspoon soda 1 teaspoon grated rated nutmeg y 4 pound each candied orange peel lemon peel citron all aU allcut allcut cut fine finel Vi cup molasses 34 cup fruit juice 2 teaspoons cinnamon 1 teaspoon ground cloves doves Vi 14 pound almonds blanched y H pound pecans unbroken 2 pounds seeded raisins 1 pound sultana raisins 1 pound dates 1 pound figs 1 pound candled pineapple 1 pound candled candied cherries Cut pineapple Into ISmall pieces Remove stem end from figs and cut Stone and cut dates Mix all these with one cup flour Mix the remaining remaining re re- re- re flour with soda and ond spices Cream the butter until fluffy add the sugar then the well b beaten aten yolks yos 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 and nuts Line four bread pans with waxed paper and butter Pour batter Into pans two- two thirds full fuli Set pans in oven I LYNN CHAMBERS IBERS MENU Tuna Noodle Fish-Noodle Casserole Green Beans with Cheese Sauce Carrot Sticks Baking Powder Biscuits with Jelly Pineapple ChifTon 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 half hour longer Remove from pans remove paper and wrap in fresh paper Store In tightly covered tin S S IF YOURE YOU'RE LOOKING for a simpler simpler simpler sim sim- fruit cake particularly for a small family heres here's one that Is very tasty Simple Fruit Cake y cup shortening J 4 cup brown sugar suar 3 eggs es beaten 1 cup sifted flour floury our y teaspoon nutmeg teaspoon cloves M 14 teaspoon baking powder powdery y 14 teaspoon baking soda sod y 14 teaspoon salt 2 cups seedless raisins 3 cup candied candled citron y 34 cup candied orange peel Vi cup candied pineapple M 14 cup candied cherries cup pecans chopped Cream shortening and sugar beat beatin beatin 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 sods and salt Bake hi ln greased waxed waxed- paper lined pan In hi a slow degree degree de de- gree oven for one and one half it U two hours If It you bake rather than bake steam the fruit cake have a smal dish of ot water in inthe inthe the ov oven so that the cake will also have more moistness and I will be glossy in appearance I Trimmings put on the cakes should be placed on after they have baked for two hours Almond halves candled candied pineapple and cherries are most frequently used Plum Pudding 1 cup flour our 1 pound seeded raisins 3 y pound citron lemon and orange orange orange or or- ange peel cut fine 14 pound seedless raisins y pound chopped almonds Vt pound bread crumbs cup sugar SUar 1 teaspoon baking powder 1 teaspoon ground cinnamon A H teaspoon ground cloves y 14 teaspoon ground allspice 1 teaspoon salt 1 cup suet chopped fine 1 cup molasses 3 eggs beaten 1 1 cup pickled peach syrup syrup Sift flour over fruits and nuts nuts' and mix well Mix remaining dry Ingred ingre lents add suet and work in evenly blend in eggs molasses and fruit juice Pour int into buttered molds two two- thirds full and cover with waxed paper Place in a steamer or top oj of double boiler and steam slowly and steadily from tour four to eight hours according to the size of the mold Store as for fruit cake One halt hour before ready to serve start heating the pudding Released by Features |