This week we bring you three more recipes from the Wyman Women’s Institute Cook Book, published on the occasion of the group’s 60th anniversary in 1973.
The wise among us will have already begun our Christmas baking, with rolls of cookie dough and pie crust stashed in the freezer, ready for action when the clock strikes December. Certainly not this writer. But while most baking can be done last minute if need be, this week’s recipes for fruit cake demand you take your time. Key to each is a long bake at a low temperature. There’s no two ways about it. The fruit cakes I know do best wrapped in sherry-soaked cheese cloth for at least a week before serving. ‘Tis the season!
As always, if you recognize a recipe from either your grandparents’ kitchen or from your own, please write to us. We would love to hear about how these recipes have lived on. Or, if you have any recipes you would like to share with us, don’t hesitate to reach out.
