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Ghristmax A' Goming * pe Sites ne se ee tablespoons cream to/stored and reheated later. |. | stiff spreading consis-) 'piufty Hard Sauce 'Topping? Beat until fluty one-helf cup soft butter, 144 cup sifted pow! dered sugar, two teaspoons 'runt I Add littl es sweet raisins orange peel. a little cream, and tart cranberries in a light|if necesary, 'tomake soft only -- Add byes apne ith = bit of orange peel and|chopped pecans and one- vanilla. A fluffy pos hardicup finely chopped seediesé adds a final' festive note |raisins. ' Makes about 24% cups sauce, " THE OSHAWA TIMES, Thursday, November 17,1966 2S ins. The rich brown sugar bat- ter is lightly spiced with cin- namon before the raisins and candied fruits are added. RAISIN PUDDING One-half cup soft butter, one ; teaspoon grat- Half of the whisky callea|°UP Sugar, one for in the recipe goes into the|@4 orange peel, one teaspoon batter, and the rest is brushed|vanilla, two eggs, 2 2-3 cups over the cake as it cools. sifted flour, 1% cups seedless The top is "jewelled" withiraisins, 144 cups cranberries, the biggest, best - looking rai- ; digs brightest fruits. 3% teaspoons baking powder, lone teaspoon salt, two-thirds Sar or batter. 1% cupe Tight |W? milk e cl er, 1% cups brown i (packed), six well| Blend together butter, sugar, beaten eggs, three cups sifted orange peel and vanilla until flour, one - half teaspoon bak- light and -fluffy. Add well beat- ing powder, one teaspoon salt,/®" eggs mixing until thorough- one - half teaspoon cinnamon, |!¥ blended. Sprinkle two table- one cup whisky, 2% cups Cali-|SPoons flour over 'raisins and fornia dark seedless raisins, 24 |cranberries. Add remaining cups golden seedless|flour resifted with baking pow- raisins, one cup candied pine-|der and salt to first mixture apple pieces, one cup halved alternately with milk. candied cherries, one cup fine-| Fold in floured fruits. Turn ly chopped walnuts, two tea-|into well greased six to eight spoons vanilla, glaze or icing. feat. Pies eco pe rown paper y. ce on trive a baie ways in large kettle of boiling wa- Leia : ter (water should come half- Beat butter until soft; grad-|way up mould. (Steam in' con- Peek-A-Boo Drops : One cup shortening (half butter or margarine), twe cups brown sugar (packed), three eggs; three cups sifted flour, one teaspoon soda, one teaspoon salt, one teaspoon vanilla, holiday raisin filling. Beat shortening and together until tight and nutty, beat in eggs. Resift flour with soda and salt. Add to brown sugar mixture along with van ila. Drop dough emall mounds on ungreased bakin sheet. Press small amount Holiday Raisin Filling in cen- tre of each mound, filling with a small bit of @ , Bake in moderate oven carefully remove. cookies t% cooling rack. Makes 34% dozen cookies Holiday Raisin Filling: Com: bine 1% cups seedless raisins, one-half cup sugar blended with one tablespoon cornstarch and ually beatin sugar until light|tinuously boiling water and fluffy. Beat in eggs. Additwo hours, réoinlshing Ma flour resifted with bakinglas needed. Remove mould powder, salt and cinnamon al-\from water; uncover and' let ternately with one - half cup/pudding stand in mould 15 whisky. Stir in fruits, nuts and|minutes 'before turning out. vanilla. Serve hot with Fluffy Hard Turn into prepared pan.|Sauce Topping. Makes 10 to Bek in slow oven (275 de-|12 servings. three hours with pan| Note: Cool unmoulded pud- of water in bottom of oven. ; : When cake tests done, remove from oven and brush, imme- diately, with one - quarter cup whiskey. Cool in pan. Peel off paper and brush with remaining one- quarter cup whisky. Wrap in foll or store in air- tight container. Before serv- ing, glaze or ice cake. Decor- ate as desired. Makes one (nine - inch) cake. Or two 84x44x24 -- inch loaf pans. Bake in slow oven (275 degrees) 2% hours, Glaze: Combine one-quarter cup brown sugar (packed), three tablespoons light corn syrup and three tablespoons water, Boil two minutes Re- move from heat and add one tablespoon lemon juice. Ieing: Beat together until smooth two tablespoons soft butter and one . half cup al- mond paste, Beat in % cups sifted powdered sugar, one one-half cup water. Cook s until thick, about 10 to minutes. Remove from and eool slightly. Blend in one EACH lemon po Riper ee butter and one - chopped and mix all together. Bake degrees for 1% hours. make 3 cakes. Mrs. R. Davidson BRIGHY FRUITS STUD RAISIN CAKE LIKE JEWELS TO MAKE. AN ATTRACTIVE CHRISTMAS TREAT Mrs. A. V. Walker says she has made the same. Christmas Cake for years and her family likes its lightness. Her ingred- ients are: % bh. mixed peel % Ib. red and green glazed cherries CHRISTMAS HOLLY CARE fying 1% cyups light seedless raisins | § = 1 «up dates 3 pup dried apricots mes 1 cup dried citron peel | 1 tsp. baking baking powder 'tup candled pineapple | cae 2 tsps. vanilla sBup quartered candied ; é 2% cups flour cherries | 4 . 4% cup warm water cup diced candied orange of eee 1 Tb. sultana raisins peel , | ; Ne | j cup shredded coconut y pnd pa gelled | % lb, glazed cherries : (mixed &% tiup icing sugar | e red and green if desired) 11 " eup honey ; ; Cream butter and sugar, add CHRISTMAS CAKE 1 Ib. butter 1. Ib. brown sugar 7 eggs (beaten) 5/4 to 5 cups sifted flow 2 tsps. nutmeg tsps. allspice tsps. salt tsps. baking powder tbsps. milk tbsps. vanilla Ibs, seeded raisins Ibs. seedless raisins % Ib. dates % cup cherries % tb. walnuts % |b. mixed peel. Method: Cream butter, add sugar and beaten eggs, add cup white sugar \% Ib. butter eggs LIGHT CHRISTMAS CAKE tsp. nutmeg | 1 wb, white raisins % Wb. pineapple cut fine 6 ozs, blanched almonds % bb. butter 1% Ibs. fruit sugar 716 eggs 4 cups flour % teaspoon baking powder % teaspoon salt % cup orange juice Lyman Method: Mix the batier first|favorite recipe for Christmas add slightly floured fruit and|Cake that contains some little beaten eggs and vanilla. Sift oe. -- orange rind flour, -- powder and nut-} % meg, ai alternately with! teeta age ira warm water, then add pine-| MIETHOD: Rinse and drain apple diced and drained, coco- | i ' le ihe Savee Wathe SAN Sor: nut, floured raisins and cher-| milk, lemon extract and van- {Sete with boiling water Let tas er axe} ney ares yon in H F M Bake 2 hours at 300 degs,: , , and peel which Rave been we: |stany . anne. ae Cool} lMes. RX heoce 8 te | floured. Lastly add sifted flour, jand cut into fine sliv Com | BREED SESRTASEET (baking powder, saii and spices. | eg Foomas makes|o ty ne Alice Reardon in-| Beat mixture weii and bake| Blend Christians cake |i" three cake tins, well greased} and lined with wax paper. Mrs. Henry Strong recently ¥ ier Hi | Weg va s butter and sugar) anniversar and 'used her|3 cups pastry flour, sifted and ae a light fruit cake that cuts nice-|thorcqghly in a large mixing|favorite Christmas Cake recipe} | measured jherited her ly and keeps well. She has fol-| bowl, Blend in honey, rind and/for her three-tier anniversary |1% tbs. raisias, large, seeded (recipe from naal ~ 7 tmsavure Bid wiend 5 |with the orange juice, Bake 3i4|ence. It is a large, family size |to 4 hours at 275 degree. Yields|cake, yielding about her mother-in-law} Oyen heat, 350 degrees F..| , ge [two large or three average size|Pounds and takes about four lowed the same recipe for years| Salt. leake. She uses: |1 Ib, currants, washed undland has used it for about 36\lowering heat after cake has| Mrs. Lloyd Pigden, president|cakes. The pans should be lined|hours to bake in @ 275 degree Ad © crumbs mixing | cups brown sugar dried a : been in 20 minutes. Small cake |°! the Oshawa Kinettes, ercom-|With greased brown paper or|0Ven. and finds it's a good cake to\ochay i i as 1 i r jyears until two years ago. : .jmends the fruit cake she has|double layers of joughgy. Add fruit and nut mix teaspoon salt | % Ib. mixed peel, chopped Stuns Hour 1% hrs; medium. 2% hrs.; cake she has y waxed paper. ji cup butter ' snore minsimienaetpsinaensnianaieenee canes | | ae Ve have on hand to serve at ony jtare 2 ag with my coon eaEs : 4 carne ont up \ % . large, 344 hrs. |baked at Christmastime with 1% cups brown sugar: packed time of the year. |Paclx: firmly into well greased) cup butter or margarine . blanched almonds j Ss. Sultana raisins Mrs. G. H. Twiddy : . Ibs. currants Centennial Library % 4 reat success for many years. jtube:! pans or fluted moulds.|8 oz. glass of fruit juice % tb. walnuts : 1 cup butter j th, butter CHRISTMAS CAKE T : ; © Have Histories | % MY g One-third cup margarine or shortening % cup fruit sugar % cup golden syrup 2 eggs firm. cup corn syrup eggs, well-beaten cup strawberry jam cup candied lemon peel cup sweet milk teaspoon mace teaspoon nutmeg 12 z iCovetr and chill-in refrigerator|1 teaspoon vanilla \% Ib. candied pineapple, cut |, 1% cups white suga! for 2¢or $ days before slicing. | % up lie (Light) oath nc --aoermaaa Yield: about 4% pounds cake.| 1 Ib. Sultana raisins, washed|!®, ees 1 4 . re " cup mixed peel, sliced and. dried 2 lb. dates ji cup glace cherries : Th; cake requires no baking,| ¥% % cups sifted flour just fleave in refrigerator 4 Mrs.¢ Hi. Hartwig. | LIGHT FRUIT CAKE *tups gran sugar 5 eggs % Ib. cherries \% Yb. shelled' almonds Method: Cream butter, add|2 teaspoon cinnamon \2 ozs. preserved ginger | 3 teaspoon baking soda, dis-| Use part of flour to coat) # solved in fruit juice above lightly. Cream very thor- teaspoons baking powder oughly: cups flour ii | % Ib. figs Ib. mixed lemon, and citron candy peel Ib. blanched almonds cups dark brown sugar orange, |} 1 cup raisins, chopped cup shortening cup white sugar tablespoon grated orange {1 rind | teaspoon almond flavoring teaspoon. grated lemon rind teaspoon grated orange rind j2 ji 2 1 il chopped Of All P arties | %4 cup citron peel chopped \% cup candied cherries mixed OTTAWA (CP)--The Macdon-| " red and green ald-Cartier library, Centennial|'% cup candied orange peel Ib. butter (6 cup flour for flouring the!1% cups white sugar jl teaspoon salt : fruit 15 eggs, well beaten j1 tablespoon each of ginger Ib. almonds 11-8 cup strong coffee ground cloves, and allsp' 1 lb. walnuts | Y% cup grape jelly 1 wine glass of brandy or (9 Ibs. dates j1 tsp. allspice, cinnamon and} Wine : ' small jars maraschino | mace | OR % cup fruit juice | % teaspoon salt 2 cherries 1 red, 1 green |1 tap. lemon, vanilla -and icf age PR rg on -- Method--Slice peel and cher-| gale ap 4 ack currants mond extract 5 rs v3 BSiries; chop raisins. Cream to-| % cup chopped candied peel | vativi .| % teaspoon salt Ibs. raisins | Add remainder of flour and|@¢ brandy; brown flour in! gether dectean sugar, or-| 4% cup chopped walnuts iene Coonervative .sanual. meee % teaspoon cinnamon Ib, box seeded raisins fruit, and nuts, combining with|0Ven saving 1 cup to drench|ange and lemon rind. Add eggs two-thirds cup milk ng \% teaspoon ground cloves ¥% Ib. mixed peel 60 strokes chopped fruit' and nuts; add/ynbeaten, one at a time; beat) Method: Beat the first six in-| Ruth Bell of Ottawa said the) 1% teaspoon nutmeg the 'sugar. Add well beaten| % 1b. candied pineapple Pans should be ready lined|fruit, alternately with flour to\thoroughly, after each addition.|gredients until fluffy; fold in|library would have two sections, Cream butter, gradually beat jeggs.| Add cherries, raisins, al-| Method: Flour the chopped|with well greased heavy. white|{irst mixture, mixing well. Line| add lemon juice, add fruit. Sift|sifted dry ingredients, fruit and/one devoted to Conservative|in sugar and corn syrup, Add jmon fs and coconut and mix/fruit and nuts. Mix the batter,| paper. |Christmas cake tins, all layers,/together flour, baking powder|nuts and milk. Grease an 11 x 4| 0 ne 4 3, the |Well. beaten . eggs; add js BE KIND TO RUGS well po that fruit is well coated|one egg at a time. Combine| Pour in cake pan to 2-3 fill/it.|with brown paper, greased.|/and salt, add to mixture injinch loaf pan or an angel cake|Pary records and papers, the peel, fruit and ~ tn wee Don't let stains from soiled,|with utter mixture. Sift flour,/dry ingredients. Mix fruit into} Bake in a slow oven, 275 de.|Bake in 325 degree oven for 2\three additions. Lone pan 9" x|tube pan and line with brown other dealing with politics and eda sired ay nuts. Gradual wet boots spoil the beauty and|baking; powder and salt to-|batter and gradually add the|grees F., three to four hours. |hours for the large Jayer and|5 x3 with heavy waxed paper.|paper. Fill and bake at 325 de-|government in Canada and thorough a pata Mik shorten the life of your rugs.| gether, add alternately with the|dry mixture. Line the gradu-| If you like you can strew the /one hour for the smaller ones.|poyr in batter, bake in moder-|grees for 1% hours or until/abroad : ugnty. at batter into @ Polyphane rug mats placed in|milk.; Line cake pans withjated pans with double waxjtop of your cakes thickly with! re ---------- ate oven until done. Yield about|done. Cool and with| 'The library, designed for use hd hoon @ pan 3!2_ inches entrance halls will spare your|heavy 'brown paper and oil well.|paper and bake at 275 degrees|blanched almonds. It makes a 3 Ibs med corn. syrup y MPs, scholars and writers, /eeP, lined with greased brown rugs. They resist acids, grease|Bake\in very slow oven, 300 de-|for two hours and at 325 for|nice-looking top, if you do not Tem 325 deg. F.|nish with glazed fruit and nuts.|will be housed in the national | Paper. After first half-hour of and dirt and wipe clean with ajgrees%to 325 degrees the next hour and a half or two} wish to ice them. hour, 45-minutes.|Wrap and set aside to mature|headquarters building in Ot- baking, cover with heavy browa damp cloth. Mrs, J/..B. Neill. hours. Mrs. W. Perry tawa for a week or two. Paper. sugar gradually. Add eggs one! % /\b. butter 1 at a time. and beat after each|1 lt). bleached sultana raisins| egg. Cut cherries and chop al-| % fb. glace cherries (cut in ie monds, Add slightly floured) half) |, 4 fruits to first mixture. Prepere| % 1b. blanched almonds 2 square cake tin with four-ply|_? %. dessicated coconut newspaper. Line cake tin with|3 ro Sires goweee cup milk tp. lemon flavoring I Cream butter well and add teaspoon grated lemon_rind/|2 eggs, unbeaten tablespoon lemon juice 3 cup sifted all purpose flour; teaspoon baking powder cups unsifted all-purpose flour teaspoons baking powder {project of the Progressive Con-|1 cup Valencia raisins, seed. |servative Women's Association, | and chop |will contain books on every po- 1 cup seediess raisins or teaspoon salt aA . currants, washed and dried cups sultana raisins jlitical system including commu- cup chopped almonds cups chopped candied fruit|"ism, the library chairman told 2% cups sifted pastry. flour and glace cherries ja women's luncheon Monday at} ¥ teaspoon baking: soda % fore cutting. This cake will keep for one month or more. HOUSEHOLD HINT Paper towels in the bathroom |save on laundry, come in handy| \for wiping up spills. 1 rature: ut J