Indianapolis Times, Volume 39, Number 171, Indianapolis, Marion County, 25 November 1927 — Page 21

WOV. 25/1927.

Twenty Winning Recipes for Christmas Cakes

December is almost upon us and we grown-ups as well as youngsters begin to think of Christmas candies and cakes. Today The Times recipes department is printing the twenty prize recipes for Christmas cakes, chosen from the hundreds sent in this week. Next Friday will be the day for candies. If you have a favorite candy recipe that is especially good at Christmas time, send it to The Times recipe editor before Wednesday noon and maybe you will receive one of the dollar prizes which will be given for each of the twenty best which will be printed next Friday.. __ oranee flnd lemon one and

Each day except Friday the Times prints a prize miscellaneous recipe for which a prize of one dollar is given. Send your recipe for any dish and perhaps you will win a dollar. Don't forget that the recipe department’s specialty next Friday is candy. Send your recipe right away. Here are the Christmas cake recipes: Christmas Cookies Five hard-cooked egg yolks, onefourth pound blanched almonds, one cup butter, one level cup or sugar, one lemon rind grated, one level teaspoon cinnamon, one raw egg, one teaspoon of baking powder, three' cups flour, a pinch of salt, one wineglass of fruit juice and five egg whites. Method Set a saucepan of water on the stove and when it is boiling hard, break eggs carefully, one at a time. Drop the whites in a cup and put them in a cold place. Put the yolk of each egg into half an , egg shell and lay in the boiling water. Cook the five egg yolks’ until hard. When done lift them out and cool. Cream butter and sugar thoroughly, add grated rind of lemon, half the almonds that have been put through the food chopper and tie hardcooked eggs that have been rubbed through a sieve, the raw egg well beaten and the flour sifted with the baking powder; add salt, fruit juice, and half the egg whites which have been beaten stiff. Turn out on a floured baking board, roll out an eighth of an inch thick and spread the remainder of beaten whites of eggs over the top. Sprinkle almonds over the top with a little sugar and cinnamon. Cut with a cooky cutter, place on greased tins and bake in a moderately hot oven five or ten minutes. This recipe makes fifty cookies, and they improve with age. Mrs. Mary Alexander, 2716 Boyd Ave., City. Devil’s Food Layer Fruit Cake One cup butter, one cup granulated sugar, one cup brown sugar, one cup sweet cream, one cup molasses, four cups flour, four eggs, one teaspoon cream of tartar, onehalf teaspoon soda, two, cups raisins, one cup sliced critron, one cup chopped nuts, one teaspoon each of allspice, cloves, cinnamon and nutmeg, one-half cup grated chocolate dissolved in one-half cup boiling water. Cream butter and sugar, add soda to chocolate after it has been dissolved in the boiling water. Sift cream of tartar and flour together. Dredge fruit in flour, also nut meats. Mix thoroughly and bake in layer cake tins. Use caramel filling. Mrs. B. King, P. O. Box 1653, Indianapolis. Leb Kuchen One quart syrup, two pounds flour. Heat syrup and stir in the flour. While cooling, mix one and onehalf pounds of brown sugar, six beaten eggs, the rind of two lemons, one teaspoon cinnamon, one-half teaspoon cloves, one-fourth teaspoon allspice, one-half nutmeg grated, two teaspoons soda dissolved in the juice of two lemons, two pounds of flour; then mix the two ingredients together. Roll out and cut in different forms. Bake in a moderate oven. When done ice in, different colors. Mrs. H. F. Kuhlman, 702 Sanders St., City. Prune Cake Cream one cup of granulated sugar with one cup of butter. Add three egg yolks and one white well beaten, one cup of prunes cooked and chopped fine, one-half cup chopped nut meats. Beat well. Add one cup sour milk into which onehalf teaspoon of soda has been dissolved, one-half teaspoon nutmeg, one teaspoon cinnamon and two cups of flour sifted with two teaspoons of baking powder. Bake either in layer or loaf pan and use boiled white icing, using two extra egg whites left from cake. This cake stays moist for a long time. Mrs. Hazel DeWitt, 932 Luett Ave., City. Layer Fruit Cake One cup butter'beaten to a cream r add two cups of sugar, three cups of flour, in which two teaspoons of baking powder have been sifted, and the stiffly beaten whites of six eggs. Bake in layer pans. While still hot put the following mixture between the layers; Chop fine onehalf pound each of figs, seeded raisins, citron, blanched almonds and stir them into three whites of eggs beaten stiff. Add a teacup of granulated sugar and the juice of one lemon. When cake is assembled, frost the top. Miss Novella Kinder, Williams, Ind. S. S. Cakes One-half pound butter, one-fourth pound sugar, one pound flour, yolks of six eggs. Mix flour and sugar together, then add butter and work as you would pie crust, then add the well-beaten yolks of eggs. Spread flour and sugar on board. Roll small parts to one-fourth inch thick, and form S cakes. Mrs. Harry H. Walther, 324 Sanders St, City. * Fruit Cake One pound of butter or substitute, one-half pound cane sugar, onehalf pound brown sugar, one and three-fourths pounds pastry flour, three teaspoons baking powder, one and one-hail teaspoons soda, twelve egg whites, twelve egg yolks, onehalf cup sorghum molasses, one and one-half cups sour cream or milk, one cup grape juice, one-half cup orange or prune juice, two pounds seedless raisins, two pounds currants, one-half .pound pineapple, one-half pound cherries, two packages dates, two squares bitter choc“*iate, one pound figs, one-fourth ibund prunes, one-fourth; pound

orange and lemon peel, one and one-fourth pounds shelled nuts, two teaspoons nutmeg, two teaspoons cloves, two teaspoons allspice, two teaspoons cinnamon and one teaspoon mace. Cut fruit very fine and let soak over night in the fruit juice. Cream shortening, add sugar and beat ten minutes. Add beaten egg yolkes, then * add molasses and chocolate dissolved in hot water. Dissolve soda in sour milk and add to the mixture. Brown two-thirds of flour in oven to medium brown, sift with spices three times, then sift remainder of flour with baking powder, then add to mixture and beat well after which add fruit and nuts which have been dredged with the brown flour and spices. Fold in whites of eggs, stiffly beaten. Bake in loaf pans or large tube cake pans in slow oven for about four hours. This will make about fifteen pounds of cake. Mrs. J. L. Brown, 2719 N. Gale. Farmer’s Fruit Cake Three cups dried apples, two cups molasses, one cup butter, one cup brown sugar, one pound raisins, one-fourth pound citron, two eggs, one lemon (both juice and rind), two teaspoons soda, four and twothirds cups flour. Soak apples over night; chop fine and boil until done in the molasses and one cup of water. Cream the butter and sugar, then add alternately the apples and flour, then the balance of fruit which has first been rolled in flour, then the rest of the ingredients; add one teaspoor* of cinnamon and nutmeg to taste. Bake in a slow oven three hours. Mrs. C. E. Gibson, 916 E. TwentyNinth St„ City. Springerles One pound each of flour and powdered sugar, four eggs, butter the size of a walnut, the grated rind of one lemon and one-third teaspoon of baking powder. Beat eggs fifteen minutes. Mix flour, sugar, baking powder and butter thoroughly, add the egg and make into a dough. Roll thin and mold with springerle molds. Spread on a floured board or clotn to stand over night. Bake in a slow oven and pack in a jar to be used in two or three weeks. Mrs. Lottie M. Riser, Cumberland, Ind. White’Fruit Cake One and one-half cups pure fat, two cups sugar, one-third cup sweet milk, one-half teaspoon soda, four cups flour, two teaspoons salt, two pounds white seedless raisins, one teaspoon cream of tarjar, twelve egg whites beaten stiff. One cup shredded cocoanut, one pound citron shaved fine, one-half pound candied pineapple shaved fine, two and one-half cups blanched almonds Ohopped. Method: Soak raisins in water until plump, dry thoroughly. Mix with other fruit, almonds, citron and cocoanut, add soda dissolved in mist:. Cream fat and sugar until light and soft. Sift flour and cream of tartar together three times. Add to the fat mixture alternately with the egg whites. When thoroughly mixed, combine with the fruit mixture. Mix well. Fill small loaf cake tins two-thirds full and bake in a moderate oven (350 degrees Fahrenheit) one hour and ten minutes. Line pans with heavy paper. This recipe makes ten pounds of cake. In order that the cake may slip out whole run a can opener around the side of the tin just under the rim, starting at the seam and cutting all

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the way around. If baked in large loaf, it should bake one and onequarter hours or longer, depending upon the size of the cake pan, whether it is shallow or deep. Marguerite K. Millspaugh, 4903 Washington Blvd., City. Fruit Bars Two cups sugar, three-fourths cup lard, two well beaten eggs, one and one-half cups flour, one and onehalf cups rolled oats, one teaspoon soda, one cup seeded raisins, onehalf cup nut meats. Mix all together, which will make a very stiff dough. Pour out in a wellcreased pan and press down well with the hands. Bake in moderate oven. Makes a waxy cake. Mrs. S. D. Rike, R. R. 3, Greenwood, Ind. Pork Cake . Chop one pound of fresh; fat salt pork and pour over it one pint of poiling water. Let stand until slightly cool, then add one cup of molasses, • two cups of sugar, two well beaten eggs, and one pound of seeded raisins, chopped. Mix well and add five cups of flour sifted with two teaspoons of cinnamon and one teaspoon each of soda, cloves and allspice. Beat well and bake in a slow oven about one hour. Should not be cut for a week after baking. Will keep a long time. Mrs. Sarah Bledsoe, Route D, Ladoga, Ind. Eggless, Milkless, Butterless Fruit Cake One cup brown sugar, one and one-fourth cups water, one cup seeded two ounces citron cut fine, one-third cup shortening, onehalf teaspoon salt, one teaspoon nutmeg, one teaspoon cinnamon, one cup corn flour, one cup rye flour, five teaspoons baking powder. Boil sugar, water, fruit, salt and spices together in a sauce-pan three minutes. When cold, add flour and baking powder which have been sifted together. Mix well. Bake in a loafpan in a moderate oven forty-five minutes. Mrs. Samuel Earley, 1538 E. Eighteenth St., City. Coffee Fruit Cake Half-cup shortening, one cup light brown sugar, two eggs, one-fourth cup strong coffee, one-third cup rich milk or cream, one and threefourths cups flour, three teaspoons baking powder, one-half pound raisins, one-eighth pound sliced citron and one-fourth pound figs, cut in strips. Cream shortening, add sugar, egg yolks, coffee and milk. Sift together flour and baking powder, and

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THE INDIANAPOLIS TIMES

add slowly; add fruit which has been slightly floured, and fold in the beaten whites of the eggs. Bake in a greased loaf pan from sixty to ninety minutes. Mrs. Maggie Smock, 126 Greenwood St, Greenwood, Ind. Citron Cake Beat one and one-half cups butter, two cups of brown sugar to a light cream, add six eggs, two at a time, beating well. Sift one pint of -flour and one teaspoon baking powder together and add to other ingredients with one cup citron cut in thin strips and one teaspoon grated nutmeg. Mix into firm batter and bake in papir lined flat cake pan in moderate oven for about one hour. Fay Singleton. Westport, Ind. Spicy Hermits Cream one cup shortening with three 'cups brown sugar. Then add four tablespoons sour milk and four eggs which have been well beaten. Sift two teaspoons soda with three cups flour and add to the mixture, then two cups raisins, two cups currants and one cup nuts which have been chopped and floured. Sift one teaspoon nutmeg and one teaspoon cinnamon with three more cups flour and add this to the mixture also. Grate a little orange peel into it and mix well. Drop by teaspoonsfull on greased tins some distance apart and bake. These will keep a long time. R. M. Meyer, 1634 S. Talbott St., City. English Currant Cake Beat one and one-half cups butter and two cups sugar to a white light cream. Add six eggs, two at a time, beating well after adding each time. Sift together one and one-half pints flour and one heaping teaspoon baking powder. Then add to the butter mixture, add also one-half-cup chopped citron, one shreded orange rind, two cups currants and one teaspoon extract nutmeg. Bake in a thickly paper-lined tin, in moderate oven, about one and-half hour. Mrs. M. T. Calvert, Mooresvilie, Ind. Little Xmas Candle Cakes v One-half cup butter or margarine, one cup brown sugar, 2 eggs, onethird cup molasses, one-third cup currant jelly, two and one-half cups bread flour, one teaspoon cream of tartar, one-half teaspoon soda, one-half teafepoon salt, onehalf teaspoon cinnamon, one-fourth teaspoon cloves, one-third cup milk, two cups seeded raisins, one-half cup dates, one-half cup seedless rai-

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sins, one-half cup candied orange peel, one-half cup nuts. Work -shortening until creamy, add brown sugar gradually, eggs well beaten, molasses and currant jelly. Then add two cups of flour, sifted with cream of tartar, soda, salt and spices, milk, one-half cup flour mix with seeded raisins. Cut in pieces, seedless raisins, dates stoned and cut in pieces, candied orange peel cut in fine pieces nut meats cut in pieces. Mix thoroughly and bake in individual tins or small paper cases. Cover tops with vanilla frostings or boiled frostings and make X-mas rose or poinsettia in the center, using bright red gumdrops. Stick a tiny red or white candle inthe center of the flower. Candles may be lighted when the cakes arte served. Mrs. Jos. F. Buergler, 36 W. Southern Ave., Indianapolis. Old Time Fruit Cake Three-fourths cup sugar, one-half

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cup butter, one egg stirred in thoroughly, one package of mince meat broken fine, two-thirds cup molasses. Beat well and add one cup cold coffee, one teaspoon soda dissolved, one teaspoon vanilla, and thicken with two rounded cups of flour. Bake slowly for one hour. Mrs. Alva Fatten, 2915 N. Chester Ave., City. Peppernuts Mix three cups of brown sugar, four beaten eggs, one-fourth pound ground nuts, one-fourth pound ground citron, one tablespoon ground cinnamon, one-half tablespoon ground cloves, one-half teaspoon black pepper, one teaspoon soda dissolved in the juice of one lemon; stiffen with flour so that it can be rolled out. Cut in small round cakes about the size of a half-dollar and bake in a moderate oven until lightly browned. Mrs. William C. Frantzred, 1231 Wright St., City.

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PAGE 21

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