Date Surprise

Bake any good plain cake batter in a cake-tin with a center tube or remove the centers from cup cakes. Cover the outside with plain white icing and fill the centers with date filling. Garnish with whipped cream and candied cherries.

Date Filling -

1 cup steamed and chopped dates 1/2 cup chopped walnuts 1/2 teaspoon vanilla

6 marshmallows cut in small pieces 1 cup sweetened whipped cream

Eclairs

Make cream-puff batter (sometimes called choux paste) and press it through a pastry bag on to a greased tin, forming strips three and one-half inches long and one inch wide. Keep the strips a little distance apart. Bake and cool as directed for cream puffs, then split lengthwise, and fill with cream filling or whipped cream. Frost the top half of the eclairs by dipping while hot into boiled frosting, flavored with chocolate, vanilla, or coffee.

Lady Fingers

5 tablespoons powdered sugar 3 egg-whites 2 egg-yolks

1/2 teaspoon vanilla 1/3 cup flour 1/4 teaspoon salt

Add the powdered sugar to the stiffly beaten egg-whites. Add to these the two well-beaten yolks and the vanilla extract. Fold in the flour, which has been sifted twice with the salt. Line a pan with paper but do not grease it. Press the batter through a pastry bag on to the paper, forming strips four inches long and one inch wide. Sprinkle with powdered sugar and bake in a slow oven (300°-325° F.) for ten minutes.

Sponge Drops

Form lady-finger batter in a circular shape; bake, and dip the tops of the cakes into boiled frosting of any flavor.

Meringues And Kisses

2 egg-whites

1/2 to 5/8 cup powdered sugar

Pinch of salt

1/2 teaspoon vanilla or 1 tablespoon lemon-juice

Beat the egg-whites stiff, adding the salt. Add two-thirds of the sugar gradually, beating constantly, and fold the rest carefully into the mixture. Heap in rounds or press through a pastry bag on to a wet board covered with an ungreased paper.

Bake on the board in a very slow oven (250°-300° F.) from forty to sixty minutes. The kisses should be very light brown and quite dry. If they adhere to the paper, moisten the other side of the paper by placing it on a wet cloth, and they will slip off easily.

The smaller shapes or kisses may be stuck together in pairs with a little white of egg. The meringues, which are usually made larger, may be scooped out and filled with ice-cream or whipped cream. Filled with ice-cream, they are known as meringues glacees.

Coconut Kisses

4 egg-whites

1/2 pound powdered sugar

1/2 teaspoon lemon extract Moist coconut

Beat the egg-whites stiff, add sugar and beat until light and white, then add the lemon extract, and enough coconut to make it as thick as can be easily stirred with a spoon. Drop on greased paper and bake in a slow oven ( 250°-300° F.).

Kornettes

1 egg-white

1/3 cup light brown sugar

2 teaspoons shortening

3/4 cup chopped pop-corn 1/4 teaspoon salt 1/2 teaspoon vanilla

Beat the white of the egg very stiff and, still beating, mix in the sugar. Melt the shortening and into this stir the chopped pop-corn, salt and vanilla. Fold the two mixtures together and drop by spoonfuls on a greased baking-sheet. Bake in a slow oven (250°-300° F.).