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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 cocoanut. Bake slowly about two hours, until it does not stick to the slenderest straw.

I2 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 wellbeaten 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.