Part 13 (2/2)

2 cups apples 1 cup dates 1 tablespoon, fat 1 teaspoon lemon rind 1/4 cup water

Mix all and use as filling for double crust, or cook until apples are tender. Mix well and use as filling for tarts, etc.

LEMON FILLING FOR PIE

1-1/2 cups corn syrup 1-1/2 cups water 1/3 cup cornstarch 2 eggs 1 tablespoon lemon rind 1/2 cup lemon juice (2 lemons) 1/8 teaspoon salt

Mix cornstarch and 1 cup water. Add to corn syrup. Cook over direct flame until thick. Cook over hot water 20 minutes. Mix other ingredients. Add one-half cup water and add to other mixture. Cook 5 minutes and use as filling--hot or cold.

SOUR CREAM FILLING FOR CAKE

1 cup sour cream (heated) 1 cup chopped nuts 2 tablespoons corn syrup 1 teaspoon gelatine 2 tablespoons cold water

Soften gelatine in cold water. Add heated cream and when dissolved add other ingredients. Chill and use for cake filling. This is a good way of using up leftover cream which has turned.

MOCK MINCE MEAT FILLING FOR PIE

1 cup cranberries, chopped 1 cup raisins 1 cup corn syrup 2 tablespoons flour mixed with 1/4 cup cold water 2 tablespoons fat

Mix all. Bring to boiling point and place in double crust pastry or cook until thick and use as filling for tarts.

PUMPKIN FILLING FOR PIE

2 cups stewed pumpkin 1 cup corn syrup 1 egg 2 tablespoons flour 1 teaspoon cinnamon 3/4 teaspoon nutmeg 1/4 teaspoon allspice 1/8 teaspoon ginger 1 teaspoon vanilla 1/8 teaspoon salt 1-1/2 cups milk

Mix all ingredients and bake in double crust pastry, or cook and serve in cooked single crust with meringue.

MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE

2 egg whites 2 tablespoons corn syrup

Beat whites until very stiff. Add corn syrup by folding in. Do not beat.

WHEATLESS, EGGLESS, b.u.t.tERLESS, MILKLESS, SUGARLESS CAKE

1 cup corn syrup 2 cups water 2 cups raisins 2 tablespoons fat 1 teaspoon salt 2 teaspoons cinnamon 1 teaspoon nutmeg 1-1/2 cups fine cornmeal, 2 cups rye flour; or, 3-1/2 cups whole wheat flour 1-1/2 teaspoons baking powder, or, 1/2 teaspoon soda

Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium-sized bread pan.

SOUR MILK GINGER BREAD

2 tablespoons fat 1/4 cup mola.s.ses 1 egg 1/2 teaspoon salt 1/2 cup sour milk 1 teaspoon soda 2 cups whole wheat flour 1 teaspoon ginger

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