12 FRUIT RECIPES 



BLACK FRUIT CAKE (German Recipe) 



Cream well one pound each of butter and sugar and add 

 a good glass of brandy, three cups of flour, in which have 

 been sifted five teaspoons of baking powder, one cup of 

 water, the juice and grated rind of one lemon, six well- 

 beaten eggs, and one pound each of well-prepared currants, 

 raisins, figs, dates, and prunes. Bake three hours. 



PLAIN BOILED ICING (With Egg) 



To a cup of granulated sugar add one-half cup water and 

 let boil till it strings from spoon or hardens slightly in cold 

 water. Have ready the whipped white of an egg (or two) 

 and on this pour the boiling syrup, beating with silver fork. 

 Add flavouring and when the icing has thickened a little 

 spread on the cake. 



ICING WITH WATER ONLY 



To a half cup of boiling water add sufficient confection- 

 er's sugar to make of convenient stiffness for spreading. 



SOFT ICING (Without Egg) 



Use one-third part of water to granulated sugar and let 

 boil without stirring till it threads or "ropes" when re- 

 move and let stand till barely warm. Beat then till dough- 

 like and knead till creamy. This will keep if placed in glass 

 in a cool spot. When needed place in double boiler with 

 hot water in outer vessel and stir till sufficiently soft to 

 use, then flavour. 



FRUIT BUTTER 



Chop together equal parts of stoned raisins, dates, and 

 figs and add (after weighing) nuts equal in weight to the 

 whole. The nuts may be mixed according to convenience 



