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Speaker 1: Christmas cakes. As the holidays draw near again, the busy

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housewife begins to turn her thoughts toward Christmas. Sweets and

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goodies for Christmas would not be complete for the kiddies

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without the usual cakes and candies which mother is sure

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to prepare. What kind of cake shall we have this year?

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This question is being asked in many homes, and the

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answer to it may be found in part, at least

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in the suggestions that follow. There are several new cake

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recipes and two attractive and unusual designs for decorating Christmas cakes,

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which will make an especial appeal to the little ones.

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The orange marmalade cake that follows is delicious and has

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the advantage of keeping well. In fact, it improves with age,

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just as the fruitcake does. This cake may be made

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a week or more before Christmas and frosted on all

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sides with brown sugar frosting. The marmalade keeps the cake

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moist and fresh, and it will remain so for some

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time even after it is cut. Orange marmalade cake one

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third cup butter or one quarter cup vegetable fat, one

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cup sugar, two eggs, one half cup milk, one cup

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orange marmalade one in three quarter cup sifted flour, three

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teaspoonfuls baking powder, one teaspoonful cinnamon, cream the butter, add

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the sugar gradually, and eggs well beaten. Mix and sift

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the dry ingredients and add alternately with the milk. Add

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orange marmalade, and bake in a loaf pan. This cake

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requires a moderate oven and should be baked about fifty minutes.

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Frost with brown sugar frosting, and wrap in paraffin paper

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if the cake is to be kept any length of time.

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Eggs are scarce in the winter months, and this recipe

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for eggless fruitcake should make a strong appeal. Fruitcake without eggs.

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One cup sour milk, one cup sugar, two cups flour,

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one half teaspoonful salt, one half teaspoonful cinnamon, one half

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teaspoonful cloves, one half teaspoonful nutmeg, two tablespoonfuls soda, one

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half cup raisins, one half cup sliced citron, four tablespoonfuls

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melted butter. Add the sugar to the sour milk, Mix

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and sift the dry ingredients and add gradually. Add fruit

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and melted butter last be well. Bake in a slow

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oven for one hour. Dates or figs may be substituted

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for one half the citron or other combinations of fruit

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made instead. Four minute fruit cake. Two thirds cups soft

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butter or chicken fat, two and a half cups brown sugar,

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four eggs, one cup milk, three and a half cups

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sifted flour, two tablespoonfuls cocoa, one half teaspoonful mace, one

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teaspoonful cinnamon, two tablespoonfuls baking powder. One half pound raisins,

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one quarter pound stoned dates, cut fine, one quarter pound currants.

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Put all the ingredients in to a bowl together and

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beat vigorously with a wooden spoon for four minutes. Bake

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in loaf pans for forty five minutes. This is a

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very satisfactory fruit cake and a great timesaver. Orange jelatin

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cake baked sponge cake in deep round layer cake pans.

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Mold orange jelly in the same pans which have first

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been moistened with cold water. Have one layer of the

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jelly to every two layers of the cake. When the

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jelly is firm, dip the pan for a second in

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hot water, then place one of the sponge cake layers

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on top of the jelly, and on top of this,

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place a large cake plate upside down. Hold the three

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firmly together and turn the plate over so that the

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cake will rest on it and the jelly will turn

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out from the mold on top. Now, place another layer

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of sponge cake on top of the jelly and frost

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with orange frosting. Milk chocolate frosting makes a nice change

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for Christmas cakes and is always a favorite with children

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since it produces quite a different flavor from ordinary chocolate frosting.

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Milk chocolate frosting one cup sugar, one half cup boiling water,

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whites of two eggs, one teaspoonful lemon juice, one large

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cake milk chocolate which has been melted over hot water.

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Put sugar and water into a saucepan, Stir until it boils,

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and then boil without stirring, until the syrup will spin

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a thread when dropped from a fork. Remove from fire

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and pour slowly over the whites of eggs that have

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been beaten until stiff. Beat until thick enough to spread.

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Spread this frosting on the cake, and when dry, cover

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it with milk chocolate, which has been melted over hot water.

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The water under the chocolate must be considerably below the

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boiling point. The chocolate will make a thick coating over

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the white frosting and will dry quickly. Another use for

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milk chocolate in making Christmas sweets may be found in

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substituting it for confectioner's chocolate when dipping bonbons. Try dipping

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white and pink marshmallows in melted milk chocolate and allowing

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them to dry on paraffin paper. One could hardly find

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a more simple form of candy for the kiddies than this,

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and yet they resemble the rich French candies in appearance.

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Decorating Christmas cakes, the attractive appearance of the Christmas cakes

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is of prime importance, and children especially are interested in

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fancy decorations. The cake illustrated on page three hundred fifty

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nine is baked in a pan made to represent a

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Christmas star. These six pointed star cake pans may be

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purchased at any ten cent store. The cake is frosted

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with white frosting and decorated with tiny red candies. The

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candies outline the star and are put on just as

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the frosting begins to dry, A pair of tweezers will

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be found convenient for handling the candies. The top of

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the cake is decorated with candies and with some of

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the frosting forced through pastry tubes in various fancy sh shapes.

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A sprig of evergreen completes this very attractive Christmas cake.

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The cake on page three hundred sixty, made to represent

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a snow covered house, is quite suitable for a children's

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Christmas party. The little house is worked out in considerable detail,

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even to the chimney for Santa Claus. The cake is

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made in two sections and is baked in two bread pans.

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When the cake is cold, cut the top from one

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of the loaves so that an even rectangular piece is

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formed with a flat surface on top. This is the

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body of the house. The roof is made by cutting

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the other loaf to form the sloping sides as shown

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in the illustration. Place the roof on top of the

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body and secure with several toothpicks so there will be

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no danger of slipping. The cake left over after cutting

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the roof may be kept and served with a hot

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sauce for a dessert. The chimney of the house is

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made from a piece of stale bread. Cut the chimney

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the correct shape with the sharp knife, and then oust

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the bread lightly to give it firmness. Secure this chimney

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to one end of the house with toothpicks. The entire

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cake may now be frosted with white frosting. Just before

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the frosting begins to dry, sprinkle coarse granulated sugar over

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the sides of the roof to represent snow. This will

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glisten and give a very attractive appearance. The door and

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windows are outlined with angelica cut into thin strips. The

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lower edge of the roof is also outlined with angelica,

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and the door knob made from a tiny red candy.

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If one wishes to make it even more realistic, the

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chimney may be frosted with red frosting made by the

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addition of vegetable coloring to white frosting. A small figure

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of Santa Claus, either standing near the base of the

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chimney or on the roof, would give an added touch

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to the cake and of Christmas cakes.