Part 14 (2/2)

Cream fat, honey and egg. Sift dry ingredients. Add alternately with milk. Bake in loaf 45 minutes in moderate oven.

HOT WATER GINGER CAKES

1-1/2 cup mola.s.ses 3/4 cup boiling water 2-1/2 cups flour 1-1/8 teaspoons soda 1-1/2 teaspoons ginger 3/4 teaspoon salt 1/4 cup fat

Sift dry ingredients. Mix fat, mola.s.ses and boiling water. Add dry ingredients. Beat briskly for a few minutes, and pour into greased m.u.f.fin pans. Bake twenty to thirty minutes in moderate oven.

SPICED OATMEAL FRUIT CAKES

1-3/4 cups whole wheat flour 3/4 cup cooked oatmeal 2/3 cup corn syrup 1/2 cup raisins, dates, prunes or figs 1/4 teaspoon soda 1/2 teaspoon baking powder 1 teaspoon cinnamon 3 tablespoons fat

Heat the corn syrup and fat. Sift dry ingredients and add to first mixture. Add fruit last. Bake in m.u.f.fin pans for 30 minutes.

FRUIT WONDER CAKES

1 doz. salted wafers 1/3 cup chopped dates 1/3 cup chopped nuts 1 egg white 2 tablespoons corn syrup 1/2 teaspoon vanilla

Beat egg white until very stiff. Add other ingredients and place on the wafers. Place under broiler until a delicate brown.

SUGARLESS CANDIES

FRUIT PASTE

2 teaspoons gelatine 2 tablespoons cold water 1/3 cup corn syrup 2 teaspoons cornstarch 1/4 cup chopped nuts 1/2 cup chopped dates 1/2 cup chopped raisins 1/4 teaspoon vanilla

Mix cornstarch with 1 tablespoon cold water. Heat corn syrup to the boil, add cornstarch and cook for three minutes. Soften the gelatine in two tablespoons cold water for five minutes; stir into the hot syrup after taking from fire. When gelatine has dissolved add the fruit and nuts and flavoring. Chill, cut in squares, and roll each in powdered sugar.

WARTIME TAFFY

2 cups corn syrup 1/2 teaspoon soda 1 teaspoon water 2 tablespoons vinegar

Boil the syrup for fifteen minutes, then add the soda. Cook until a little snaps brittle when dropped in cold water. Add the vinegar when this stage is reached and pour into oiled pans. When cool enough to handle, pull until white; make into inch-thick rolls and clip off into neat mouthfuls with oiled scissors, or chill and break into irregular pieces when cold.

PEANUT BRITTLE

1 cup corn syrup 1 tablespoon fat 1 cup peanuts

Boil syrup and fat until brittle when tested in cold water. Grease a pan, sprinkle the roasted and sh.e.l.led peanuts in it, making an even distribution, then turn in the syrup. When almost cold mark into squares. Cocoanut, puffed wheat or puffed rice may be used for candy instead of peanuts.

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