Show I 1 lot H ous behold neu is holiday fruit cakes and cookies half the thrill of christmas Is in the pre hz holiday oliday preparations making cakes that are crammed with fruit and nuts baking an end endless ess variety of cookies to be frosted and trimmed in true holiday fashion and packing gift boxes of christmas confections confect ions is as much fun as the great day itself fruit cakes are a christmas boll holiday tradition the dark cakes do improve with age and should be made as early as possible they wont mold or dry out it if properly stored wrap the cooled cakes well in wax paper then store in tightly covered cans it if you like brandy or wine may be spooned over the cakes at two week intervals during storage white fruit cakes make a pretty contrast with the dark but they dry out rather soon and should be eaten within a few weeks after baking christmas fruit cake makes 10 pounds 1 pounds currants 3 pounds seedless raisins 1 pound citron I 1 pound mixed candied fr fruit uit 1 pound candied pineapple I 1 pound candied cherries 1 cup butter I 1 cup brown sugar 6 eggs 4 cups pastry flour 1 teaspoon baking powder I 1 tablespoon cinnamon I 1 teaspoon allspice I 1 teaspoon nutmeg teaspoon cloves teaspoon salt I 1 cup fruit juice or wine cut fruits cream butter and add sugar add well beaten egg yolks mix and sift dry ingredients and add Iti alternately with fruit juice or wine to the butter mixture add fruit fold in beaten egg whites place in baking pans lined with wax paper cover pans with cheesecloth and steam 5 hours then bake one 0 ne hour ili it a slow oven degrees old spice wonder fruit cake cup butter 1 cup light brown sugar 2 eggs 2 cups cake flour teaspoon soda vt teaspoon salt 2 teaspoons baking powder 1 teaspoon cinnamon teaspoon nutmeg I 1 teaspoon allspice 34 cup sour milk cup citron cut 1 cup raisins 1 cup nut meats broken 1 teaspoon vanilla extract cream butter add sugar and beat thoroughly add eggs well beaten mix and sift together idt all dry ingredients 7 re reserving k vt cup of i 1 flour add flour mixture and sour tass tB SS milk alternately essiy beginning with the flour mixture flour citron raisins and nuts with the vt cup of flour which was reserved and add to the cake mixture add vanilla extract place in well greased small tube pan bake 40 to 45 minutes in a moderate oven degrees rolled orange cookies makes about 8 dozen vi cup tat fat I 1 cup sugar iya iy teaspoon orange peel grated I 1 egg beaten cup orange juice 3 to 3 cups flour all purpose 3 teaspoons baking powder vt 34 teaspoon salt cream the fat gradually cream in the sugar add the grated orange peel and beaten egg and gradually add the orange juice add the 3 cups flour baking powder and salt which have been sifted together mix in well adding more flour it if necessary to make dough just stiff enough to roll chill chili thoroughly place on lightly floured board and rou roll Vs inch thick cut and place on greased baking sheet and bake in a moderately hot oven degrees for 10 to 12 minutes glace finish for fruit cakes 1 cups water 34 cup granulated sugar ounce gum arabic 4 teaspoons place sugar and water in a saucepan and boil to the thread stage defees de gees add gum arabic and heat beat again just to V the boiling point after fruit cake has been baked remove from the oven and garnish with nuts and fruits as desired then pour the gum arabic mixture over the fruit cake in a thin stream and manipulate as little as possible in order to avoid crystallization of the glace its fun to have your own collection of reliable and unusual holiday recipes want to add to yours the christmas favorites ive assembled in a specially prepared leaflet of holiday recipes this mimeographed booklet is available to you for or 10 cents in coin address your requests tor for holiday recipes to eleanor howe north michigan avenue chicago and be sure to enclose the coin released Relea aed by western newspaper union |