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From: reo@teltone.UUCP (R. E. Overby)
Newsgroups: net.cooks
Subject: RUM CAKE RECIPE
Message-ID: <232@teltone.UUCP>
Date: Wed, 25-Jan-84 00:36:03 EST
Article-I.D.: teltone.232
Posted: Wed Jan 25 00:36:03 1984
Date-Received: Sat, 21-Jan-84 02:01:42 EST
Organization: Teltone Corp., Kirkland, WA
Lines: 40

I received the following recipe with a Christmas card too late to
submit for this Christmas, but you may file away for next year.

				CHRISTMAS RUM CAKE

       Before you start, sample the rum and check  for  quality.   Good,
       isn't  it?   Now  go ahead. Select a large mixing bowl, measuring
       cup, etc., and check that rum again for quality.  It must be just
       right.  Try  it  again.   With  an  electric beater, beat one cup
       butter in a large fluffy bowl.  Add one teaspoon sugar  and  beat
       best quality.

       Add two large eggs and two cups dried fruit and beat  well  until
       bery  high.   If  fruit  gets  stuck in beater, pry it out with a
       screwdriver.  Sample rum again, checking for  consistency.   Next
       sift in three cups baking powder, and add a pink of rum, one sea-
       spoon toda and one cup pepper.....or is it salt?   Anyway,  don't
       fret;  just  test  the  rum  for thickness.  It must pour easily.
       Better test the rum again.

       Now sift in half a pint of lemon juice, fold in  chopped  butter-
       milk and slowly add the strained nuts.  Shample the rum again.
       Now, one bablespoon  srown  tugar  or  whatever  color  you  have
       around.   Mix  well.  (Beat  the hell out of it!) Grease oven and
       turn cake pan to 350 (or self clean).  Now pour the whole mixture
       into the oven and oh where did I put the mop?  On second thought,
       and also the third and fourth, forget the oven, forget the  cake.
       Check the remainder of the rum and go to bed.

       HAPPY HOLIDAYS AND BON appe........ZZZZzzzzzzzzzz

Robert E. Overby, Teltone Corp.
10801 120th. Ave. NE, Kirkland, WA 98033
Phone 206-827-9626	FAX (Group II) 206-827-6050
TWX 910-449-2862
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