Light Fruit Cake

To Fig Eclair mixture add one-half cup raisins seeded and cut in pieces, two ounces citron thinly sliced and cut in strips, and one-third cup walnut meat cut in pieces. In making mixture, reserve one tablespoon flour to use for dredging fruit.

White Nut Cake

3/4 cup butter 1 1/2 cups sugar

1/2 cup milk 2 1/2 cups flour

Whites 8 eggs

1/2 teaspoon cream of tartar 3 teaspoons baking powder

1 cup walnut meat cut in pieces

Follow recipe for mixing butter cakes. This mixture makes two loaves.

Golden Cake

1/4 cup butter 1/2 cup sugar

Yolks 5 eggs 1/4 cup milk

1 teaspoon orange extract

7/8 cup flour 1 1/2 teaspoons baking powder

Cream the butter, add sugar gradually, and yolks of eggs beaten until thick and lemon-colored, and extract. Mix and sift flour and baking powder, and add alternately with milk to first mixture. Omit orange extract, add one-half cup nut meat cut in small pieces, and bake in individual ting.

Eclairs

Shape cream cake mixture four and one-half inches long by one inch wide, by forcing through a pastry bag and tube. Bake twenty-five minutes in a moderate oven. Split, and fill with vanilla, coffee, or chocolate cream filling. Frost with Confectioners' Frosting to which is added one-third cup melted Fondant, dipping top of eclairs in frosting while it is hot

Small Eclairs. - Page 519.

Lemon Queens

1/4 lb. butter

1/2 lb. sugar

Grated rind 1 lemon

3/4 tablespoon lemon juice

Yolks 4 eggs

5 ozs. flour

1/4 teaspoon salt

1/4 teaspoon soda (scant)

Whites 4 eggs

Cream the butter, add sugar gradually, and continue beating. Then add grated rind, lemon juice, and yolks of eggs beaten until thick and lemon-colored. Mix and sift soda, salt, and flour; add to first mixture and beat thoroughly. Add whites of eggs beaten stiff. Bake from twenty to twenty-five minutes in small tins.

Queen Cake

2/3 cup butter

2 cups flour (scant)

1/4 teaspoon soda

Whites 6 eggs

1 1/4 cups powdered sugar

1 1/2 teaspoons lemon juice

Cream the butter, add flour gradually, mixed and sifted with soda, then add lemon juice. Beat whites of eggs until stiff; add sugar gradually, and combine the mixtures. Bake fifty minutes in a long shallow pan. Cover with Opera Caramel Frosting.

English Fruit Cake

1 lb. butter

1 lb. light brown sugar

9 eggs

1 lb. flour

2 teaspoons mace

2 teaspoons cinnamon 1 teaspoon soda

2 tablespoons milk

3 lbs. currants

2 lbs. raisins, seeded and finely chopped 1/2 lb. almonds, blanched and shredded 1 lb. citron, thinly sliced and cut in strips

Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs; beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture. Then add milk, fruit, nuts, and flour mixed and sifted with mace, cinnamon, and soda. Put in buttered deep pans, cover with buttered paper, steam three hours, and bake one and one half hours in a slow oven, or bake four hours in a very slow oven. Rich fruit cake is always more satisfactory when done if the cooking is accomplished by steaming.