Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-08-31
icing thickly and evenly. Do not re-
Fruit Frosting.

FRUIT ErOSI1uS.
Crush one cup of any kind of fruit.
add one-third cup of sugar and let
stand an hour or more, then pass
through a sieve. And a tablespoonful
of lemon juice and enough confectlon,,,
er's sugar to make a paste that Will
spread and remain on the cake
Whipped Cream Filling.
Nothing is daintier than a wnlte
cake filed with whipped cream. me
filling is made by whipping cup OF
cream until it is almost ready to be-
come butter. Then beat three table
spoonfuls of powdered sugar INTO IL
and spread the mixture between inc
layers of white cake. 1t is not neces-
sary for the cake to be white, but 1t Is
pretty.
Date or Fig Filling.
This filling may be spread between
the layers of any kind of cake. Two
cups Of dates or figs run through
chopper, one-half cup of powdered
sugar. two tablespoonfuls OF lemon
juice and one-half cup of beaten cream
Mix the ingredients and spread on the
cake.
Eggless Pies.
To make good pie crust, take three
tablespoonfuls of -four to one heaping
tablespoonful of lard. This will make
one crust Add salt and little baking
powder. Mix with a fork or with the
hands, then carefully add. little at
a time. sufficient ice or very cold water
until 1t is of consistency to be pressed
into a ball or lump. Roll out the top
crust. spread lard on thinly. sift hour
over 1t and pat down with the hands
Before putting in the oven. dash cold
repaid when you see your fiaky pie. To
sprinkle the top crust with a little
sweet cream before baking will make
it brown. Roll short pastry on waxed
paper. You can then conveniently turn
the pastry onto the pie plate without
it's breaking as will often happen when
rolled out on the plain board.
When making lemon pies, instead OF
using cornstarch or flour. CRATE one
potato to each pie. The potato tastes
like cocoanut and the custard VIII be
thickened just enough
APPLE AND RAISIN PIE.-To one
pound of bleached raisins add one cup
of sugar. one pint of water and an
equal bulk of chopped tart apples Stew
them until done and add little flour
to thicken the juice. Line the pie pans.
fill them with the cooked mixture, COW
er with pie tops and bake in quick
oven. These pies have a smack of the
mince pie favor. A dash of lemon
juice imparts good flavor.
GREEN TOMATO PIE.-Line pie
TIN with q rfCn pie crust, tHen peel anu
slice thin three good-sized tomatoes
Just turning red. in the tin. sprinkle
with sugar. CRATE nutmeg on 1t. then
sprinkle with flour, and lastly add
little more sugar; then place on the
top layer of pie crust and bake in
moderate oven
BUTTERMILK PIE-Rub together
two tablespoonfuls of flour, three
fourths cup of sugar and a pinch OF
salt. Into this slowly stir one pint OF
buttermilk, flavor with nutmeg and
bake in one crust.
SOUR CREAM PIE-One cup OF
chopped apple. one cup of seeded rails
ms. one cup OF sugar. one-half cup OF
sour cream, quarter teaspoonful each
of cinnamon. cloves and nutmeg and
half a teaspoonful of salt MIX all to-
gether and bake in crust.
SWEET POTATO PIEIBake the
sweet potatoes and cut them In half
inch slices. put them in pie plate on
the lower crust, fill the plate and
sprinkle with butter and sugar and a
little water. Put on the upper crust
and bake.
SUGAR PIE-Make a rich crust, line
pie pan, put in three heaping table
spoonfuls of sifted -four. three-fourths
cup of sugar. little pieces of butter.
dust on a little cinnamon and lastly
one-half cup Of boiling water. Bake In
quick oven.
Eggless Puddings-
RoLY-PoLY PUDDING-This is n
croo1 faryn in, which RI sarva anv fresh