CAKES, COOKIES AND CONFECTIONS
Lady Baltimore. 5 figs, 1 c. chopped pecans,1 c. raisins, cut.
Nut. 1/3 c. chopped nuts.
Orange 2 tbsp. finely chopped candied orange peel.
Pineapple. Use three tbsp. of pineapple juice instead of water.
Praline. ½ c. of rolled almond, peanut or walnut brittle.
Prune. ½ c. finely chopped cooked or steamed prunes.
Prune-Almond. ½ c. finely chopped cooked prunes and 1/3 c. blanched, chopped almonds.
Orange Filling
| ½ c. of sugar | ¼ c. of orange juice |
| 2½ tbsp. flour | ½ tbsp. lemon juice |
| Grated rind ½ orange | 1 egg slightly beaten |
| 1 tsp. butter |
Cook twelve minutes in double boiler, stirring constantly. Cool before spreading.
Lemon Filling
| 4 egg yolks | 1½ lemon, juice and rind |
| ¾ c. sugar |
Beat eggs well and add sugar then other ingredients. Cook in double boiler until thick. Use whites for silver cake or cheroqueets.
Lemon Butter
| 1 egg, beaten well | Juice of 1 lemon and grated rind of ½ |
| 1 c. sugar added | 1 tbsp. butter |
Beat well and cook slowly in double boiler till thick, stirring all the time.
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