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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. | 1⁄2 c. of rolled almond, peanut or walnut brittle. |
| Prune. | 1⁄2 c. finely chopped cooked or steamed prunes. |
| Prune-Almond. | 1⁄2 c. finely chopped cooked prunes and 1⁄3 c. blanched, chopped almonds. |
Orange Filling
- 1⁄2 c. of sugar
- 21⁄2 tbsp. flour
- Grated rind 1⁄2 orange
- 1 tsp. butter
- 1⁄4 c. of orange juice
- 1⁄2 tbsp. lemon juice
- 1 egg slightly beaten
Cook twelve minutes in double boiler, stirring constantly. Cool before spreading.
Lemon Filling
- 4 egg yolks
- 3⁄4 c. sugar
- 11⁄2 lemon, juice and rind
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
- 1 c. sugar added
- 1 tbsp. butter
- Juice of 1 lemon and grated rind of 1⁄2
Beat well and cook slowly in double boiler till thick, stirring all the time.
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