Evening star., 1920-11-19
Decorated Fruit Cake
Slices Are Pleasing
Novelties,for the Ia
bic How to Make
Fruit Jelly Confec-
tons.


There In no end to tae different
l-indr of cska that can be made from
o. dinavy ceko and eooky mixtures and
from common clka and crackers COM
bined with fruit paste or other simple
flliHg. Any kind or dried or candied
fruit can be used to make q paste. A
good combination 10 one Of raisins.
figs, conserved cherries and choice
prurses mixed In equal parts. chopped
in a food chopper and moistened and
favored with = little orange juice
Packed away in tara. the mixture Will
remain fresh and soft for some time.
thirds Of cup OF Eranulated sugar
two teaspoonfuiG Of cocoa. one level
tablespoonful OF butter and two table,
spoonfuls of cornstarch. Stir the in
f-redients toRet her and let them boil
FOR zen minutes. II this last is pre-
firms jelly-like consis en.v J; you
wish. the cocea cap b. left out N
cooking ard nut meats. coco"nut and
fruits addsd -atter-the filling has been
removed from the nre.
FILLED ;Macaroons.
= Nix two tablespoonfulS of corn
starch with one half pound of powder
ed sugar. and sift.. Rub into this mix
'ture -0ne-haif pound of almond
nsass and naas sure it.. that there h, ,nass are
eggs on a n1edium-sized plate, add a
pinch Of salt and beat with a wire
spoon until the eggs foam. Stir in
one-half teaspoonful Of cream of
tartar and beat very stiff. Gradually
add the mixture first described and II
desired also a few drops of oil OF
lemon or rose water. Upon waxed
paper laid on a thin board place tea
spoonful drops OF the mixture so far
apart that they will not touch when
spread by the heat. Bake in slow
oven until light brown. The wood
prevents the bottom from crusting
OF. When the drops are cold. fill the
bottoms. which will have become
followed, with flg marmalade or tart
Jelly. Press two together SO that the
nlling 10 entirely enclosed and dust
with powdered sugar. Pack in a
covered jar or dish. Like all maca-
rooms. these are improved by stand
ing two or three days.
Lemon Lady Fingers.
These are excellent for serving
with afternoon tea or chocolate. They
are made by spreading lemon butter
between lady fingers. To make the
lemon butter. put one-quarter of a
cup of butter and three quarters Of a
cup OF sugar into double. boiler. Add
the grated rind of one lemon and the
strained juice of two lemonA with
three beaten eggs, and stir the mix
ture over the fire until it thickens.
This filling, which can be tinted pink
or green with pure. cake coloring, is
equally good when used in pastry or
In layer cake. and it will keep in
definitely.
R~e Ral-~
For the dough foundation use any
standard cooky receipt. Cut out the
cookies in any shape that you prefer
and put them together. two and two,
inclosing a thick mixture of honey
figs and pecan nuts. Press the edges
quickly IN a hot oven.
Butterscotehes. Il
When served with ice cream these
are delicious. Bake some plump little
tea cakes, and while they are hot
punch holes the size Of lead pencil
in the top of each cake Cook one
half 4 pound Of brown sugar, four
fab1espoonfuls of butter. two table,
spoonfuls of vinegar and one cup of
drop will harden In cold water. Pour
that filling into the holes made i'm
the cakes until they are heaping fulk
Chocolate Mint wafers.s
. tMelt together d. few mint creams
and an equal amount of chocolate
and. after thinning the mixture suf-
ficiently with water. pour 1t over
vanilla waters or very thin cookies.
These can be made at a moments
notice.
Santa Caps.
Cover small. round crackers with
white icing made with sugar substf.
tute or sugar and press into the CEN
ter Of each an oyster cracker dipped
in Icing. or an almond. Cap the
whole with .. . eandied cherry. An
other "freless" receipt produces Gin
derellas. A cinderella Is merely a
plebeian gingersnap changed magical
.ly into a fancy cake by means Of
date paste mixed with cherries and
nuts.
HiAAen Treasure Cakes.
Bake any good cake mixture in
tiny moldss and when the cakes are
cold cut on the tops of them. scrape
out the centers and fold in q flling
~ r11ap M f~kn -