Winnipeg Free Press

Winnipeg Free Press (Newspaper) - December 16, 1946, Winnipeg, Manitoba Winnipeg free press monday december 16, 1946 culinary clinic Light variety of fruit cake May be made now by june Horne Rich heavily fruited cakes for Christmas should have been made weeks ago for As we will say again these need to be made a Long litre in and Vance in order to develop the proper flavor. This Means that if a fruit cake still has to be made one of the less Rich Type will have to suffice. There is no great hardship involved in having to make do with this lighter Type of fruit cake. Such cakes Are usually delightfully Flavoured and Are quite As attractive when Cut As their Richer relatives. In fact Many prefer them to the traditional heavy fruit cake. Therefore we have recipes for you today for this kind of cake. However it might be Well to Tell you that even these Are better Fla voted if made at least a week to ten Days before they Are to be used. The first of these is one that has proven very popular with our read ers in the past. It is quite lightly fruited and pleasantly Flavoured with Orange. Light fruit cake 1 cup butter or shortening 1 cup sugar 6 eggs 1 Orange juice and grated Rind cups sifted flour Byz Teaspoon baking powder h Teaspoon Salt to Pound chopped mixed Peel Pound glazed cherries 1 Pound seedless raisins 1 cup More sifted flour method Cream the butter or shortening Well then gradually Cream in the Fine granulated sugar. Now add one unbeaten egg at a time beating Well after each Addi Tion. When All Are added beat until mixture is Light and Fluffy. Grate the Rind from the Orange and squeeze out the juice and Strain it. Add the grated Rind and the Orange juice to the creamed mixture. Sift the flour and use All Pur pose or bread flour for this and then measure 2% cups and sift this again with the baking powder and the Salt. Add to the creamed mix Ture without beating it in just stir the Batter until the added dry ingredients Are Well blended after each addition. Examine the Cut mixed Peel to make sure that there Are not too Many pieces in it and have it All finely chopped. Cut the Cher Ries in halves and then Wash the raisins and dry them Well Between towel.-. Sift More flour and Mea sure 1 cup of this. Add to the pre pared fruits and mix until All the fruit is Well coated. Add the floured fruit to the cake Batter. Pour the Batter into a tube pan lined with heavy paper that has been Well greased filling about full. Bake in a moderately slow oven 300 Deg. Of for about 2 hours. When baked and cooled. Wrap in waxed paper and store in a Well covered Container until ready to. Use. The next is called a gum drop fruit cake but if available coloured. Glazed fruits and Melon May be used to replace the us drops. Gum drop fruit cake 1 cup butter 1 cup sugar 3 eggs Iva pounds raisins Pound gum drops 2 cups flour m Teaspoons baking powder Teaspoon Salt cup milk 1 Teaspoon Vanilla method Cream the butter until Light then gradually Cream in the sugar. Beat the eggs thoroughly and add to the creamed mixture. Continue beating until the whole thing is Light and Fluffy. Pour boiling water Over the Rai sins which have been Well washed. Drain and dry Well Between towels. Use Large gum drops for this if you can get there and Don t use any Black ones. Cut them in halves or quarters. Stir the prepared fruit and gum drops into the first mix Ture. Sift the flour then sift again with the baking pow Der and Salt. Add the sifted dry ingredients to the creamed mixture alternately with the milk to which the Flavouring has been added. Just stir each added ingredient into the first mixture. Pour the Batter into a loaf pan that has been Well greased or lined with two or three thicknesses of Wax paper. Bake the cake in a moderately slow oven 300 Deg. Of for about 2 hours and 15 minutes. Turn out from pan when done and Cool Well then wrap in Wax paper and store in a tightly covered Container until to be used. Page f club events w. M. S. Of Greenwood United Church in Church parlor tuesday 2.30 . For a candlelight service and the installation of new officers. W Canadian daughters 66, social evening. Monday 8 ., in guide House Osborne Street. Ukrainian ladies auxiliary Branch 141, meeting tuesday at 7.30 . At 515b Mclntyre Block. Business and professional sub division of Catholic women s league tuesday 8.15 . At St Paul s College. Ladies Aid of St. Martin in the Fields whist drive in Parish Hall tuesday 8.30 . Prizes and refresh St. Jude s mothers Union tues 2.30 . For a candlelight service Liberty Lodge 204. . Tuesday 8 ., in Royal templars Hall Young Street. Installation of officers. . To Imperial veterans whist drive tuesday 2.30 ., at Portage Avenue. St. James . Elects officers Canon g. W. Findlay presided at the annual meeting and elec Tion of officers St. Bagot and anglican woman s auxiliary in the Parish Hall wednesday. Officers chosen were Patr Nesses mrs. G. W. Findlay and mrs. R. Hillier honorary presidents mrs. J. Cotter and mrs. W. F. Matthews honorary vice presidents mrs. L. Mrs. J. E. Daniel superintendent of juniors mrs. E. Prior living message mrs. Ryphe Gladstone club will hold a ., at Home of mrs e r Lovell mrs. Baines superintendent of churches. Parkes than offering mrs. J. Silver Tea in the Gorgian room 191 Lanark Street. Past president president mrs. G. Caldwell 1st vice president mrs. J. Cot Ter 2nd vice president mrs. J. E. Daniel recording and corresponding Secretary mrs. A. Bourke treasurer mrs. Nobbs boys league mrs. Jones Secre tary of Little helpers and prayer partner mrs. S. Bennett Dorcas mrs. A. H., Swain so Cial service mrs. J. Beech and mrs. Brown educational mrs. W. F. Matthews delegates to . Board miss a. Eaton and mrs. Measham associate members mrs. A f. Matthews social convener mrs. F e. Cowan Delegate to Deanery mrs. J. Cotter. Of the Hudson s Bay company store thursday from 3 to 5 . There will be a Sale of Home Cooki ing. Agenda service club tuesday 8 w. M. S. Of St. Stephen s Broad Way United Church tuesday 2.45 . In Chapel. Mrs. C. A Gordon to conduct devotional and mrs. Olga Irwin to sing. I present a Large collection of exceptionally Fine v a formerly to Muskrat now enjoys the greatest favour of All furs because it wears Well. Keeps you warm and is flattering and smart and you la find Only super Quality Muskrat in these Coats the soft Lustrous full furred skins of the choicest Northern paltry. And Silver Blue tones they Are Fine furrier made Coats. Generously proportioned Coats. Fashioned in All the new models. With balloon sleeves or sleeves with luxurious turnback cuffs. In All sizes 12 to 40. It is the Quality behind the Price which counts we suggest that you shop the town. Compare Quality for Quality value for value Anc convince yourself that . Prices Are unmatched terms in accordance with wartime prices and Trade regulations Label in a fur Keiit Means guaranteed i Portage a Carlton j ;