Healthful cookery

and one orange, being careful to use only the yellow portion of the rind ; one-half teaspoonful salt, and flour enough to make a very stiff batter. This makes a large cake. Line a pan with oiled paper, and pour into it this batter. Let it stand until it begins to get light, and then bake for two hours in a slow oven. This cake should not be cut until it is a week old. It improves with age. To prepare the dried apples, wash them thoroughly, and cut into thin strips with scissors. To two cups of apples add one cup of molasses, or Meltose, and cook until ‘ the apples are clear. A little water may be added from time to time to prevent burning. •i:Peanut Pound Cake. — 3 large or 4 small eggs, a scant cup granulated sugar, 1 tablespoonful lemon juice, 1 tablespoonful ice-water, 1 cup sifted Nut Meal, j/2 cup sliced citron, if desired, y2 to 2/3 cup pastry flour, sifted once before measuring, salt. Have the ingredients as nearly ice-cold as possible. Sift the sugar; sift the flour twice, and leave it in the sifter. Beat the yolks of three eggs, adding sugar gradually. When stiff, add part of the water and more sugar. Beat, add more water, sugar, and half the lemon juice until all the sugar is in. Stir into this mixture half the Nut Meal, a good pinch of salt, and the citron. Beat the whites Desserts of the eggs to a moderately stiff froth. Add the remainder of the lemon juice, and beat until dry and feathery. Slide the beaten whites on to the yolk mixture, sprinkle part of the Nut Meal over them, sift on a little flour, and chop in lightly. Add more meal and flour, chop ; continue until the floui is all in. Take care not to mix too much. Put into a pan at once, and bake slowly in an oven that bakes well from the bottom. Handle carefully when taking from the oven. If a gasoline oven is used., the fire may be turned off, and the cake allowed to cool in the oven. *Almond Pound Cake. — 3 eggs, 1 scant cup granulated sugar, 1 tablespoonful lemon juice, i tablespoonful ice-water, y cup sifted Almond Meal, % y2 cup seeded raisins, chopped fine, y to % cup sifted pastry flour, salt. Put together, and bake the same as Peanut Cake. The fruit may be omitted from both. Any preferred icing may be used, and when ready tc spread, stir into it one well-rounded tablespoonful of Almond Butter. An icing for the Peanut Cake may be made in the same way, by using the Peanut Butter. *Granuto and Fig Drop-Cake. — p2 cup fig pulp, 2 to 2p2 tablespoonfuls water, according to the dry- 232 Healthful Cookery ness of the figs, 2 eggs, 6 tablespoonfuls (2/3 cup) Granuto. Mix the figs, water, and yolks of eggs; beat the whites with a little salt to a stiff froth, and lay them on the yolk mixture, and chop this and the Granuto together lightly. Drop by small spoonfuls on to well-oiled tins, and bake in a slow or moderate oven until the egg is set. These cakes will keep for several days. Date pulp or raisin pulp may be substituted for the fig pulp, if desired. With the date pulp add four tablespoonfuls of hickory, pecan, or English walnut meal, or Almond Meal prepared by the Sanitas Nut Food Co. *Granuto and Meltose Cocoanut Cakes. — 2 eggs, 4 tablespoonfuls Meltose, 2/3 cup Cocoanut Meal, and 24 CUP Granuto. Put together, and bake the same as Fig Cakes.