C/he PURITY C@DK BAK

Method:—Mix flour and sugar,
add boiling water. Cook, stirring
constantly until thick, then con-
tinue cooking 10 minutes, stirring
frequently. Add butter and slightly
beaten egg yolks. Remove from
heat; add lemon juice and rind.

330 DATE FILLING
¥% lb. dates

~ cup white or brown sugar

| cup water
| tablespoon orange juice

Method:—Wash and stone dates;
add water and sugar; cook until
thick; then add orange juice and
cool (chopped nuts may be added).

331 HONEY FUDGE FILLING

5 tablespoons cocoa

2 cups icing sugar

| teaspoon salt

1 tablespoon melted butter

3 tablespoons honey

3 tablespoons whipped cream
6 tablespoons milk

Method:—Sift cocoa with sugar
and salt; add butter mixed with
honey. Beat in whipped cream;
then add milk. Continue beating
until mixture is light and fluffy.

332 GENERAL RULES FOR
ICING CAKES

Cake should be cold before put-.
ting on icing.

To prevent icing from becoming
dark, fruit cake should be brushed
over with white of egg, which
should be allowed to dry before
putting on icing.

Substitutes for frosting:

(a) Blanched almonds cut in
pieces and sprinkled over
batter before baking.

(b) 144 cup white sugar mixed
with 14 teaspoon cinnamon
sprinkled over batter.

(c) 4 cup white sugar dissolved
in 4 cup orange juice and
poured on cake while hot.

PURITY FLOUR

~ BEST FOR ALL YO

AKING +