1912. 
THE) RURAL, NEW-YORKER 
1187 
Christmas Cakes. 
The wise housewife takes time by the 
forelock and bakes all Christmas cakes 
weeks, or even months, beforehand. 
The first reason for so doing lies in 
the fact that all fruit cakes, large or 
small, improve with age, and the second 
is that a spare day or two for the work 
seems easier to secure weeks in advance 
than just before Christmas. 
The following recipes, or suggestions, 
are as applicable to Thanksgiving as 
to Christmas, and, to a great extent, the 
baking for both holidays may be done 
at one time. Some of the small cakes 
for which recipes will be given will keep 
indefinitely if kept in crocks, tins or 
boxes between waxed papers, and a 
fancy box or small basket filled with 
several sorts makes a gift more highly 
appreciated then candies. 
Because good recipes for both fruit 
cakes and puddings are so easily ob¬ 
tained none will be given here, the space 
being given to hints on mixing and bak¬ 
ing that will apply to any or all recipes. 
In order to have the time needed for 
the long, slow baking a fruit cake re¬ 
quires, the fruits should be prepared the 
day before and, without harm, the cake 
may be mixed and allowed to stand in 
the mixing bowl over night in a very 
cool place. A large loaf needs at least 
five hours in the oven if just mixed 
because the fruit must have time to 
swell. When the cake batter stands 
over night the swelling takes place 
gradually and a full hour less time is 
needed for the baking. 
In order to accomplish the long, slow 
baking without having the sides and 
bottom of the cake scorch it is well 
to line the pans with several thicknesses 
of paper. Always use a pan with high 
sides to permit covering with paper, if 
necessary, without having it stick to top 
of cake. One expert uses corset boxes 
instead of tins, lining them with heavy 
paper and putting a paper over the top 
of box before putting on the cover. 
The shape is fine for slicing and the 
cool oven does away with eanger of 
the boxes taking fire. This seems like 
queer advice, but it has been tested and 
found good before paper bag cookery 
was heard of. 
The small cakes which are indispen¬ 
sable among the German and Swiss 
Christmas cakes are delicious and the 
following recipes are among their best. 
German pepper-nuts are made in two 
ways, the following being the simplest 
method: Break four eggs into a bowl 
and beat thoroughly. Add one pound 
of powdered sugar, three ounces shred¬ 
ded citron, grated rind of one lemon, 
one teaspoonful each of ground cloves, 
cinnamon and grated nutmeg, beating 
as they are added. Sift one teaspoon¬ 
ful of baking powder with one pound 
sifted flour and add to the batter. 
Knead on a board until smooth, then 
form into tiny oval cakes. Place on tin 
and brush the tops over with a syrup 
made by boiling granulated sugar and 
water until it "threads.” Bake slowly. 
The little “grass-worm” cakes made 
for Swiss children are not unlike our 
noodles in appearance and are made in 
something the same way: Add a table¬ 
spoonful of ground cinnamon to a cup 
and a half of sugar and blend with half 
a cupful of butter. To this add four 
thoroughly beaten eggs and beat to¬ 
gether. Turn this mixture, very gradu¬ 
ally, into a bowl of flour, working the 
flour into the batter until it becomes A 
dough that can be rolled. Roll into a 
sheet half an inch thick and cut into 
strips as wide as thick and four or five 
inches long. Drop a few at a time into 
hot fat (a mixture of lard and clarified 
butter) and fry decidedly brown. Drain 
and place in a paper-lined pan. When 
perfectly cold pack away in crocks or 
tins and, if kept tightly closed, the cakes 
will keep for a long time. 
These little almond-cakes are some¬ 
thing like the marzipan (Mark’s bread) 
of foreign fame, though much easier to 
make: Cream half a cupful of butter 
and the same quantity of powdered 
sugar. When very light add the yolks 
of three eggs beaten to a foam and a 
cupful of shredded blanched almonds. 
Flavor with vanilla and fold in a cup 
and a half of pastry flour. Take a tiny 
bit of the soft dough, drop it into pow¬ 
dered sugar and, in the hands, roll into 
a ball. Stick half a pistachio nut on 
each ball, put on a greased and floured 
pan (several inches apart) and bake in 
a very moderate oven until pale straw 
color. The cakes flatten out while bak¬ 
ing. EVA RYMAN-GAILLAKD. 
The Rural Patterns. 
When ordering patterns alzvays give 
number of pattern and measurements 
desired. 
The patterns shown this week are all 
suitable for Christmas gifts. Doll’s pat¬ 
terns are often useful, and the other 
fancy patterns are all popular. The first 
group includes 6837, doll’s cape, coat 
and cap, 18, 22 and 26 inches high. 
7206, doll’s dress and coat, 18, 22 and 26 
inches high, with coat collar that can be 
made round or square at the back. 
7256, doll’s kimono dress, 18, 22 and 26 
inches high. 7641, doll’s Norfolk cos¬ 
tume, 18, 22 and 26 inches high. 5889, 
rag doll, one size. 7197, doll’s middy 
costume, 18, 22 and 26 inches. 
The second group shows 7350, house 
jacket, 34 to 44 bust. 7626, fancy work 
aprons, one size. 7140, breakfast jacket, 
small 34 or 36, medium 38 or 40, large 
42 or 44 bust. 665 embroidery pattern. 
6978, one-piece corset cover for misses 
allowed to freeze, as this causes the 
slices to crumble when fried. 
Here is a Pennsylvania scrapple recipe : 
Take hog’s tongue, liver, all bones and 
trimmings (some use ears, snouts and 
lights, but we do not like this) ; wash 
carefully, put in kettle, cover with water 
and boil till tender, so bones drop loose. 
Then while hot cut the meat in sausage 
cutter, strain the liquid in which it was 
boiled and thicken with cornmeal, or 
corn and buckwheat, stirring well to 
prevent scorching. The mush must be 
well cooked and quite stiff. When no 
raw taste is left, stir in the chopped 
meat and flavor with salt, pepper, sage, 
sweet marjoram or savory—whatever is 
preferred. When well mixed and sea¬ 
soned, dip into pans to cool. When 
cold cut into slices and fry crisp on 
both sides; it is also served cold in 
slices. 
The moth that playeth too long in 
the candle singeth her wings at last.— 
Turkish. 
Take care that your pleasures are real 
and not imaginary. We do many things 
because they are called pleasure, which 
we should hate if they went by any 
other name.—Lord Avebury. 
When you write advertisers mention The 
It. N.-Y. and you'll get a quick reply and a 
“square deal.” See guarantee editorial page. 
SCOFFERS 
Often Make the Staunchest Converts. 
The man who scoffs at an idea or doc¬ 
trine which he does not fully under¬ 
stand has at least the courage to show 
where he stands. 
The gospel of Health has many con¬ 
verts who formerly laughed at the idea 
that coffee and tea, for example, ever 
hurt anyone. Upon looking into the 
matter seriously, often at the suggestion 
of a friend, such persons have found i 
that Postum and a friend’s advice have 
been their salvation. 
“My sister was employed in an eastern 
city where she had to do calculating,” 
writes an Okla. girl. “She suffered 
with headache until she was almost un¬ 
fitted for duty. 
“Her landlady persuaded her to quit 
coffee and use Postum and in a few 
days she was entirely free from head¬ 
ache.” (Tea is just as injurious as cof¬ 
fee because it contains caffeine, the 
same drug found in coffee.) “She told 
her employer about it, and on trying it, 
he had the same experience. 
“My father and I have both suffered 
much from nervous headache since I 
can remember, but we scoffed at the 
idea advanced by my sister, that coffee 
was the cause of our trouble. 
“However, we finally quit coffee and 
began using Postum. Father has had 
but one headache now in four years, 
due to a severe cold, and I have lost my 
headaches and sour stomach which I 
am now convinced came from coffee. 
“A cup of good, hot Postum is satisfy¬ 
ing to me when I do not care to eat a 
meal. Circumstances caused me to locate 
in a new country and I feared I would 
not be able to get my favorite drink, 
Postum, but I was relieved to find that 
a full supply is kept here with a heavy 
demand for it.” Name given by Postum 
Co., Battle Creek, Mich. 
Read “The Road to Wellville,” in 
pkgs. “There’s a reason.” 
Ever read the above letter? A new one 
appears from time to time. They are genu¬ 
ine, true, and full of human interest. 
WnEN you write advertisers mention Tub 
R. N.-Y. and you’ll get a quick reply and a 
“square deal.” See guarantee editorial page. 
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POSTPAID. Your choice of Ceylon, Janan 
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McKINNEY & CO., Mail Order House 
184 State Street, BINGHAMTON, N. V. 
and small women, 14, 16 and 18 years. 
6151, hot water bag covers and bed slip¬ 
pers, one size. 7392, wrist bags, one 
size. 651 embroidery pattern for long 
bag and 534 embroidery pattern for 
square bag. 7262, fancy apron, one size. 
We can also supply patterns for baby 
doll’s clothes, and for a number of toy 
animals. Price of each pattern, 10 cents. 
Pennsylvania Scrapple. 
I would like to get a recipe for making 
Pennsylvania scrapple by using hogs’ heads, 
hearts and feet. .. a. c. l. 
While any scraps and trimmings of 
the fresh pork, including bits from the 
lard, are used in scrapple, it is not cus¬ 
tomary to use the feet, which are pickled 
or made into souse. Some use the head 
for scrapple, others make this into head 
cheese instead. Recipes are given on 
page 1124. The ears, properly cleaned, 
are usually put in head cheese but not 
in scrapple. Some Pennsylvania cooks 
use cornmeal and buckwheat flour, half 
and half, to thicken the scrapple, but 
the principle of making is that given on 
the page referred to. When the scrapple 
is to be kept some time it is wise to run 
a thin layer of melted lard over the top 
to prevent molding. While it must be 
kept in a cold place, it should not be 
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