The Enterprise

Goodies for Holiday Festivities

Pound cake is a good cake to have in the house at Christmas time, as it is a good "keeper" and a general favorite. The following easy recipe is an excellent one: Cream together one scant cup of butter and a quarter cup of sugar until fluffy; add the yolks of five eggs, beaten until thick and lemon colored, then two and one-fourth cups of flour--a bit scant and measured after sifting--and the stiffly beaten whites of the eggs, flour and egg whites added alternately: one-fourth teaspoon baking powder in the flour. Flavor with one teaspoon of vanilla and a saltspoon of mace, or sherry seasoning if you prefer. Bake in one good sized pan (an angel cake pan) 350 degrees F. for one and a quarter hours.

White Fruit Cake

Cream half cup butter with one and one-quarter cups brown sugar, add the beaten yolks of two eggs, then two-thirds of a cup of milk, the stiffly beaten egg whites and two and one-quarter cups of flour alternately: three teaspoons of baking powder in the flour. Flavor with one teaspoon each of vanilla and orange and two tablespoons of white grape juice or fruit juice. Lastly add half cup each of coarsely chopped nuts and raisins, a third of a cup of currants and two tablespoons of finely cut candied orange peel, the fruit lightly floured. Bake in angel cake tin, bottom lined with oiled paper, at 325 F. about one and a quarter hours. Cover with almond icing.

Almond Icing

Blanch half a pound of shelled almonds and pound to a paste, moisten with a bit of rose water while mashing them; beat smooth and mix with icing made with the stiffly beaten whites of two eggs and half a pound of confectioner's sugar; beat; it should be of a consistency to spread; more sugar or moistening may be added if necessary. Spread on cake and cover with the plain icing when cold: a little may be reserved for the purpose or more made if the cake is large.

This is a delicious oldtime Christmas icing.

Groundnut-Candy

Boil two cups of molasses with half cup of sugar, adding one teaspoon salt and liberal tiny bits of thinly shaved orange peel. Boil until it threads and crisps in a cup of cold water. Then add a butter-ball and half a teaspoon of soda, stirred in rapidly. Lastly coarsely chopped peanuts (two quarts before shelling). Turn into buttered pans and when half cool crease in squares. Break apart when cold. Pack in boxes in layers with paraffin paper if for gifts.

Acorns

Dip the stem ends of separate Malaga grapes in melted chocolate and then in granulated sugar. Lay on paraffin paper on a platter to cool. Serve in bonbon dishes.

Dip one end of blanched almonds in the melted chocolate and then in the sugar. Cool as above. Both of these "acorns" are pretty and delicious for the Christmas table.

Molasses Pound Cake

Cream two-thirds cup of butter or substitute with three-fourths cup of sugar. Add two well beaten eggs, two-thirds cup each of milk and molasses, two and five-eighths cups of flour, three-fourths teaspoon of soda dissolved in a spoonful of the milk. Beat well, add one-fourth teaspoon each of mace, allspice and clove, one teaspoon of cinnamon, half cup of cut raisins and one-third cup of finely shredded citron, the fruit lightly floured. Beat again; one large pan. 325 F.

Jolly Boy Doughnuts

Mix together three cups rye meal, one cup of wheat flour and one-half cup white cornmeal. Add one-half teaspoon salt, one-fourth teaspoon cinnamon, two tablespoons sugar, two teaspoons baking powder, one tablespoon New Orleans-molasses, one beaten egg and sweet milk to make a thick batter. Drop by spoonfuls into hot fat and cook until brown. Roll in powdered sugar and sprinkle lightly with pink or green confectionary sugar.