Fruit recipes

One and one-half cups sugar; one-half cup shortening, two cups sweet milk; three and a half cups flour, in which has been sifted the baking powder (three rounding teaspoons) and a pinch of salt. If other shortening than butter is used a tablespoon of brandy or other liquor will disguise any possible suggestion, but other flavouring may be added as well without conflicting. ONE-EGG CAKE One and a half cups sugar; one-half cup shortening; one cup sweet milk; one egg; three and one-fourth cups flour; three rounding teaspoons baking powder, and pinch of salt. Flavouring as wished. ONE-TWO-THREE-FOUR CAKE One cup each of butter and milk; two scant cups sugar; three cups flour; four eggs; two small teaspoons baking powder. SIMPLE SPONGE CAKE Three-fourths cup sugar; one cup sifted flour; one and one-half teaspoons baking powder; two eggs beaten with the sugar; a pinch of salt; two large (kitchen) tablespoons cold water; any flavouring desired. (If wine is used substitute one tablespoon of it for one of water). This makes a small cake. FRUIT CAKES The generally accepted unwholesomeness of fruit cakes is chiefly based on the fact that the condensed nutriment of such cakes is not realised and they are eaten ‘‘on top of”’ too much other food or in too great quantity at any time. The dried fruits contain concentrated nourishment and should be eaten sparingly as well as at proper time, with thorough mastication. WHITE FRUIT CAKE (German Recipe) Beat together one cup of butter and two of sugar; add one-half glass white wine and then the stiff-whipped whites of eight eggs. Now add gradually three cups of flour, in which two teaspoons of baking powder have been sifted, and at the last one-quarter pound fine cut citron, one-half pound chopped almonds, one teacup of light-coloured currants and one-half cup grated coconut. Bake slowly about two hours, until it does not stick to the slenderest straw. BLACK FRUIT CAKE (German Recipe) Cream well one pound each of butter and sugar and add a good glass of brandy, three cups of flour, in which have been sifted five teaspoons of baking powder, one cup of water, the juice and grated rind of one lemon, six well-beaten eggs, and one pound each of well-prepared currants, raisins, figs, dates, and prunes. Bake three hours. PLAIN BOILED ICING (With Egg) To a cup of granulated sugar add one-half cup water and let boil till it strings from spoon or hardens slightly in cold water. Have ready the whipped white of an egg (or two) and on this pour the boiling syrup, beating with silver fork. Add flavouring and when the icing has thickened a little spread on the cake. ICING WITH WATER ONLY To a half cup of boiling water add sufficient confectioner’s sugar to make of convenient stiffness for spreading. SOFT ICING (Without Egg) Use one-third part of water to granulated sugar and let boil without stirring till it threads or ‘‘ropes’? when remove and let stand till barely warm. Beat then till doughlike and knead till creamy. This will keep if placed in glass in a cool spot. When needed place in double boiler with hot water in outer vessel and stir till sufficiently soft to use, then flavour. FRUIT BUTTER Chop together equal parts of stoned raisins, dates, and figs and add (after weighing) nuts equal in weight to the whole. The nuts may be mixed according to convenience or taste, as one part each of black and white walnuts, pecans, almonds, peanuts, hazel or Brazil nuts. Mix thoroughly together and pack in a mould for slicing. GERMAN FRUIT BROD