"FRUITCAKE SQUARES"

I’ll never forget one Christmas in old Iowa [c. 1875] when all our little Ma had for her expectant brood was a 10-cent package of candy divided between and given out wrapped up in newspaper. We sat on Pa’s toolchest like so many hungry crows and I tried not to see “the hurt” in Ma’s face and to keep out of my own all I could for her sake, too. I think I was 11 years old. But do as we could it was not Christmas, but God put it into the heart of Charley Wiley to “save the day” by slipping in on us with a big breezy “Merry Christmas” and giving me that wonderful candy apple and something in candy of smaller fruit to you girls, too. My, didn’t our spirits come up, tho and the happy relieved look on Ma’s face alone would have repaid him did he only know the whole circumstance. (Silly ain’t I but I’m crying). Ida Jane Dickson Patchen, March 5, 1922

Back in the day, Mother and I found lots of inspiration in magazines published at holiday time. Some were special issue compilations of holiday ideas while others were simply December issues of familiar publications. We watched for them in the fall, and probably added about six magazines a year to the collection. Some years ago I pared the collection to "the best of the best," and I still find it inspirational to review those vintage issues. It seemed like a magic time. Mother and I agreed it just wasn't the same after I grew up. Neither she nor I continued the tradition.  

Mother found this recipe for "fruitcake squares" in a holiday magazine published by Farm Journal in 1968. It's reminiscent of the "seven layer" or "Hello Dolly" bars. I make at least one pan every Christmas.


FRUITCAKE SQUARES

6 tbsp butter or margarine

1 1/2 cups Graham cracker crumbs
1 cup shredded coconut
2 cups cut-up mixed candied fruit
1 cup dates
1 cup nuts, coarsely chopped
1 (14 oz.) can Eagle Brand sweetened condensed milk

Melt butter in jelly roll pan. sprinkle on crumbs (tap sides of the pan to distribute crumbs evenly). Sprinkle on coconut. Distribute candied fruit as evenly as possible over coconut.

Cut dates into a small amount of flour so they won't stick together. Distribute dates over candied fruit. (I usually buy whole dates and just distribute as I slice them.)

Sprinkle on nuts. Press mixture lightly with hands to level it in pan. Pour sweetened condensed milk evenly over top.

Bake in moderate oven (350) 25 to 30 minutes. Cool completely before cutting. Remove from pan.

I vary the fruit somewhat, using fruitcake mix, candied cherries, dates, and golden raisins.

[This card from my dad's collection was evidently unused. The gold in the church windows is a piece of foil set behind the picture, giving this simple card some depth.

These days many people have eliminated their close friends and neighbors from their Christmas card lists, but this was not the case when I was growing up. We exchanged cards freely. And, in my town at any rate, you could simply address the envelope by writing the recipients name and the word "City." Return address labels, now sent to us so freely by every organization with a cause whether we like it or not, were unheard of. You either wrote your return address on the envelope or you didn't, but if you didn't and you forgot to sign the card, the recipient might not know who sent it.]  KW