The Times

Imaginatively wrapped delicacies from your kitchen make — Memorable Christmas Gifts

Honey-sweetened fruitcake, laden with colorful fruits and nuts, is a welcome Christmas gift. CHRISTMAS CONSERVE To complete the selection of preserves on your gift list, include Christmas Conserve in interestingly shaped glasses or jars. TO PREPARE AND COOK: ABOUT 45 MIN. 1 1/2 lbs. dried apricots, cooked and cut in pieces 1 tablespoon grated orange peel 2 1/4 cups orange juice 3 tablespoons lemon juice 5 cups sugar 3/4 cup walnuts, coarsely chopped 1. Wash and sterilize eight 8-oz. glasses. 2. Mix first five ingredients together in a large, heavy saucepan. Bring mixture to boiling and cook until thick, about 15 min., stirring frequently. Remove from heat and mix in the nuts. 3. Ladle into hot glasses, filling to within 1/2 in. of the top. Cover while hot with an 1/8-in. layer of melted paraffin. Cool completely and then pour on another 1/8-in. layer of melted paraffin, tilting glasses carefully to distribute paraffin evenly over the top and seal it to edges. About eight 8-oz. glasses TOFFEE TO PREPARE AND COOK: ABOUT 1 HR. 2 cups butter 2 cups sugar 2 cups salted almonds, coarsely chopped 6 tablespoons water 2 tablespoons light corn sirup 1 teaspoon vanilla extract 8 oz. milk chocolate 1. Start melting butter in a heavy 2-qt. saucepan over low heat. Gradually add sugar, stirring constantly. Blend in 1 cup almonds, water, and corn sirup. 2. Set candy thermometer in place. Cook over medium heat, stirring a few times, until temperature reaches 300°F. 3. Remove from heat and stir in vanilla extract. Quickly pour into buttered 15 1/2 x 10 1/2 x 1-in. pan and spread to corners. When candy has cooled slightly, mark into squares with a sharp knife. Cool. 4. Meanwhile, melt chocolate over hot water. Cool. When candy is completely cool, spread melted chocolate evenly over top. Sprinkle remaining nuts over chocolate. When chocolate is set, break toffee into pieces. Store in a tightly covered container. About 3 lbs. toffee HONEY FRUITCAKE TO PREPARE: 1 1/4 HRS. | TO BAKE: 4 HRS. 6 oz. (about 1 cup) dried prunes 5 oz. (about 1 cup) dried apricots 1/2 lb. (about 1 1/2 cups) dark seedless raisins 1/2 lb. (about 1 1/2 cups) golden raisins 5 oz. (about 1 cup) blanched almonds, slivered and toasted 4 oz. (about 1 cup) walnuts, coarsely chopped 12 oz. (about 2 cups) diced candied pineapple 3 oz. (about 1/2 cup) candied red cherries, cut in quarters 3 oz. (about 1/2 cup) candied green cherries, cut in quarters 6 oz. (about 1 cup) diced candied orange peel 6 oz. (about 1 cup) diced candied citron 3 oz. (about 1/2 cup) diced candied lemon peel 2 1/2 cups sifted flour 1 teaspoon baking powder 1 1/4 teaspoons salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 1/4 cups butter 1 1/4 cups honey 6 eggs 1. Grease a 10-in. tubed pan and line bottom and sides with two thicknesses of greased parchment paper and one of waxed paper. Set aside. 2. Cover prunes and apricots with boiling water and let stand 5 min.; drain. Remove pits and cut prunes and apricots into small pieces. Plump and drain raisins. Mix all fruits and nuts together in a large bowl. 3. Sift flour, baking powder, salt, and spice together. Set aside. 4. Cream butter and honey together. Add eggs one at a time, beating thoroughly after each addition. Add dry ingredients in fourths, blending only until smooth after each addition. Turn batter over fruit mixture and mix thoroughly. Turn into the prepared pan and spread evenly. 5. Place a shallow pan containing hot water on bottom rack of oven during baking time. Bake cake at 250°F about 4 hrs., or until cake tester inserted in center comes out clean. 6. Remove from oven to cooling rack; remove cake from pan before completely cooled. Peel off paper and cool thoroughly. Glaze and decorate with candied fruits and nuts. (See photo.) Wrap tightly in aluminum foil or other moisture-vapor-proof material and store in a cool place. About 6 1/2 lbs. fruitcake Glaze—Boil light corn sirup for 3 to 5 min. Brush cake lightly with sirup; place fruit and nut decorations on cake; brush again.

22 Suburbia Today, December 1960