Whitesburg KY
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On December 23, 1968, Tom Gish wrote an editorial from which the following words for Eagle readers here and elsewhere were taken:

… We wish a merry Christmas to every one of our readers, of course, and we mean it, but we can hardly ignore the fact that for too many of our readers wishing won’t make it happen. This copy of The Mountain Eagle goes not only to happy families gathered around a glowing Christmas tree surrounded with presents; it goes also to young men observing Christmas under fire twelve thousand miles from home in Vietnam, and to other young men looking for jobs in Dayton while their families make do here and wait for an encouraging letter, and to too many families in too many parts of our own county for whom Christmas is a bitter reminder that they are Have Nots in a Have world. For these reasons when we say “Merry Christmas” to our readers it is with the profound hope that next year will be merrier, and the year after merrier still.

And because this isn’t a good week for editorials on world affairs or other gloomy topics, we happily turn out editorial columns to a subject of universal appeal: Food. This week we have no recipes for the cure of mankind’s ills — this week, instead, we have recipes for empty stomachs. We are grateful to … Mrs. Boone Caldwell, wife of the superintendent of the Berea College Bakery, whose recipe for “Poor Man’s Fruitcake” is designed to fit into the budget of almost any family. Rich men and their families, however, will also enjoy it.

‘Poor Man’s Fruitcake’

INGREDIENTS: 1 cup butter, 2 cups sugar, 2 cups hot water, 1 box raisins, 1/2 teaspoon cloves, 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon salt; 1 teaspoon soda, 2 beaten eggs, 4 cups flour, 1 teaspoon baking powder, 1 cup black walnuts or hickory nut; 1/2 cup ground cherry preserves; 1 1/2 cups quince preserves; 1 1/2 cup pear preserves; 1 1/2 cup watermelon rind preserves.

Boil first nine items together for about five minutes, set aside to cool. Mix the soda in a little hot water and let it get cold before adding the beaten eggs, flour sifted with baking powder, nuts, preserves, and the boiled mixture. Pour mixture into baking pan and bake two hours, beginning at 250 degrees for rising, then increase heat to 350 degrees or 300 degrees for baking — about two hours. Use your own judgment as to when the cake is done. You may substitute 1/2 cup strawberry preserves, 1/2 cup cherry preserves, 1/2 cup pineapple preserves, and 1/2 cup orange marmalade or the ground cherry preserves, quince, pear, and watermelon rind preserves.


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