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Show How To Make Cake, Plum Pudding For Holidays This is the time of the year when the housewife's fancy gently turns to thoughts of fruit cake and plum pudding. Mrs. Christine B. Clayton, dean of the school of home economics of the Utah State Agricultural college, r e c o m mends the following recipe for a fruit cake because of its moderate cost and because of its beautiful color combination and unusually delicious deli-cious flavor: 1 pound of butter; 1 pound of sugar; 1 pound of flour; 2 teaspoons tea-spoons baking powder; 1 pound ol eggs (9 medium sized); lk pound white figs, cut in strips; 1 pound of white raisins (Thompson's seedless seed-less may be substituted) ; xk teaspoon tea-spoon almond extract; pound of lemon and orange peel mixed and cut in fine strips; Vz pound of candied cherries cut in fourths; pound of candied pineapple cut in thin pieces; pound of shredded shred-ded cocoanut; i pound blanched almonds cut in strips. Follow the usual cake method, alternating flour and eggs. Flour the fruits and nuts slightly before adding to the batter. Place the batter in paper-lined baking pans, filling them two-thirds full. Steam one hour then bake one and one half hours. This makes two medium-sized cakes weighing three pounds each. . Here is the recipe for Canadian plum pudding: '4 pound raw carrots; poun-.l raw potatoes; 'A pound suec; 1 egg; 2',i c. flour; 1 c. sugar; 1 t. salt; 1 t. baking powder; -i t. soda; 1 t. cinnamon; t. nutmeg. 'A t. cloves; 1 pound raisins; V4 c chopped nuts; 'A c. orange or lemon le-mon peel cut fine. This recipe will yield . four puddings pud-dings weighing one-half pound each. Pare carrots and potatoes before weighing. Put them, and the suet through a meat chopper. Mix well, add egg, sift dry ingredients, bir before stirring, put raisins on top of the flour, so that they will ir well floured in the mixing process Mix all thoroughly. Put into molds and steam about three hours. |