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,r- s\ only a few more weeks Utltil Christmas, it's time to get ttoe/fruit cake stored. Even the fcii| of fruit cakes will be, better WlM® they are left to mellow. Mr». Pearl Z. Janssen, food Specialist at the University of Illinois, says fruit cakes can be .either Tight or dark. Some are expensive, others are less expensive. However, they all follow certain basic rules. And here are MAKES IONS FOR FBUIT CAKES OUR DEMOCRACY IN CARRVING INFORMATION TO REMOTE AREAS, THROUGH NEWSPAPERS .MAGAZINES, AND MAILORDER*, SURAL DELIVERY WAS INSTRUMENTAL ITF BRINGING CHJR. PEOPLE. CLOSER TOGETHER IN UNDERSTANDING AND IN CREATING SIMILAR NEEDS AND DESIRES. Choic* Quality Blade Cut Bdpf Come SM! Coma Save at AtP! Super-Right" Tender, Juiey Swiss or Fft$h, Tender, Flump some of them: If you are pressed for time, you might want to use one of the candied fruit mixes on the market instead of buying various candied fruit and cutting the pieces yourself. The size of the pieces is largely a matter of personal preference. However, if you Cut the ingredients into small pieces, it may toe easier to slice the cake. Cooking time is long for fruit cakes, but you can shorten it to about one third by using your pressure cooker. Small fiuit cakes that require 3 to 31 - hours to bake con be cooked in a pressure saucepan in 1 to l1!, hours. fie sure to line, your pan with waxed paper. Almost any metal container will do for baking fruit cake. Some people like to use coffee cans. Fill the containers about two-thirds full of batter, and1 cover them by" tying several layers of waxed paper or a single layer of aluminum foil over the top. Put about two cups of water into the pressure saucepan to be sure it doesn't go dry. Place the baking pan on a rack in the saucepan, and adjust the cover. Let the cake cook without pressure for about 15 minutes. Then put on the weight and cook at 15 pounds' pressure for about one-third of the regular baking time. This preliminary steaming allows the cake to rise. If pressure were immediately applied, it would be necessary to increase the baking powder or soda. After the cake has baked remove the pressure cooker from the heat, and let the pressure go down before opening the saucepan. Remove the paper from the top of the pan, and set it in a slow oven (250° F) for about one-half hour to dry the surface. On removing the cakes from the oyen, cool them without removing the lining paper. When they are cool, wrap them «in waxed paper and store in a tightly covered container in a cool place. Pan-Ready Fryers CHEESE FOOD Quick Melting Ched-O-BW Swiss Chess® Wisconsin Fancy Large, Fresh Egp ®ra da A doian ctn. Sunnyfteld Butler *>! lb. print ib. 69 c 45c 69c "•.I Shop at Home and SAVE! H 1 "T" INCREASINGLY, WE ARE DEVELOPING A COUNTRYWIDE PATTERN OP LIVING. FAMILIES FROM COAST TO COAST HAVE A HEIGHTENED SENSE OF CITIZENSHIP RESPONSIBILITY. 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