Housekeeper

Alexandra Herald and Central Otago Gazette, Issue 353, 12 February 1903, Page 7

Housekeeper

j FEUIT CAKE. frfKViUR own method for etoninp raisins lutsT is to P afciea tty cut the seeed out with sharp scissors, moistening the fingers occasionally in a little cold water. .We also chip, candied peel with scissors and knives. Currants are not troublesome if put in a colandor, dipped and ? rubbed many times through three waters, and then spread thinly in baking pans and dried in a cool oven. Scissors mince citron better than a knife, and do not, I pray you, leave any bits larger than a tiny pea; nothing is more objectionable to most people than a whole slice of citron in either pudding or cake. The nut meats we chop fine in a mincing tray. The recipe has been copied many times and privately distributed. It can be halved easily. I was taught its compounding by an old Creole cook, famous for her mincemeat and fruit cake. Brown very lightly, without the suspicion of a scoreh, a pound of sifted flour; beat together in a laege fcowl a pound of powdered sugar and the same of sweet, fresh butter; when white and creamy add the beaten yolks of ten eggs, and then the stiffly beaten whites, alternating with a sift-in of the flour. >%. Your fruit is of course ready and you have it at hand in plates and bowls, ready to be added to the batter. There must be a pound of stoned raisins, a pound of currants, half a pound of citron, a teaspoonfui each of powdered cinnamon, mace, cloves and allspice, two grated nutmeg?, two ounces each of candied orange and and lemon peel,' a handful of dried cherries, a half pound each of almonds and pecans, weighed after shelling; a wine glass of sherry, one of white wine and one of brandy. 801 l the fruit—raisins, currants and citron—lightly in sifted flour, and mix all the ingredients into the batter.

The mixed liquors ate not so much for flavoring as to preserve the cake in a perfect and moist condition, and this is really the cause of its keeping so well. You will have to mix long and well, using your hands instead of a spoon, after you add the fruit. This makes one very large loaf, or two medium ones; and unless you are quite sure of the baking qualities of your range or stove, better send the batter in a large pan to the nearest bakery. The cost is trifling, and you are sure of your cake. It should not be cut until cold, and must be handled caret oily when warm, as it then breaks easily.