Delicacies

\yi cup sugar 2 cups flour 3 eggs 2 teaspoon baking Juice and grated rind powder of 1 orange Salt Cream, butter and sugar, add, eggs well beaten. Add orange mixture alternating with dry ingredients. Bake in moderate oven. Can be iced with either of the following : —108— Thursday Club Delicacies Cakes Cold Icing Juice and grated rind of one orange thickened with powdered sugar. Boiled Icing 1 cup sugar, enough water to dissolve (1-3 cup.) Boil until quite stringy and beat into the beaten white of 1 egg and grated rind of 1 orange. — Mrs. Lester Wilson. True Fruit Cake 1 lb. butter 1 lb. currants 1 lb. brown sugar Y lb. dates 12 eggs ]/z lb. shelled almonds 1 lb. flour 1 lemon, juice and grated 3 t. cinnamon rind 1 t. mace Yz cup cold coffee 2 t. allspice ^2 cup preserved fruit juice 2 t. nutmeg Y<s, lb. citron Y-2 t. cloves Yi, lb. lemon peel 3 lbs. raisins Line pans with 3 thicknesses of oil paper. Oil top layer of that. Seed raisins if need be. Wash and dry currants, stone dates and cut into small pieces, cut figs into small pieces, blanche and chop almonds, cut citron and lemon peel in thin splices, dredge citron and lemon peel with ]/z t. flour, mix remaining fruit together and dredge with 1 t. to 1/4 t. flour, mix and sift remaining flour with spices, cream, butter and add sugar and yolks of eggs well beaten. Then add whites of eggs beaten stiff, add lemon juice, lemon rind and beat thoroughly, add liquid fruit juice and coffee, add the latter ingredients to flour and spices. Sifting flour alternately. Beat well, then add fruits and nuts, put layer of this mixture into pans, then layer of lemon peel and citron, repeat until pan is two-thirds full, having cake mixture on top instead of peel. Bake in slow oven 2 to 3 hours. Cherries (perserved), brandy and rum extract can be added to taste. — Mrs. Glenn E. Spriggs. -109— Cakes Thursday Club Delicacies Thursday Club Bridge Tea Cake 1 cup shortening 1 cup sweet milk 2 cups sugar 2 teaspoon ful baking 3 cups flour powder 4 eggs, separate Vanilla Salt Cream, butter and sugar, add well beaten yolks and half of the beaten whites, mix well, sift 2>^ cups flour with salt, add a little flour and a little of the milk until all flour and milk is used. Add flavoring, mix baking powder with remainder of the flour and add with rest of egg whites. ■ — Mrs. William F. Wahrenbcrger. -110- ^•Fros tings and Fillings^ Boiled Icing 1 cup sugar Yz tsp. baking powder White of one egg, unbeaten 3 tablespoons hot water Put in double boiler, beat with dover egg beater while cooking. Cook until stiff enough to hold its shape. Remove from fire, add flavoring arid spread on cake. — Mrs. Harry B. Cochran. Seven Minute Icing 1 unbeaten egg white 3 tablespoons cold ys cup granulated sugar water Place all ingredients in top of double boiler. Place over boiling water and beat with egg beater for seven minutes. Add one-half teaspoon of vanilla, and either one-half teaspoon of baking powder or twelve marshmallows cut fine. Beat until firm. — Mrs. Kenneth Little. White Icing 1 cup sugar % cup water Boil until it spins a thread. Pour into the stiffly beaten whites of two eggs and beat. — Mrs. Kenneth Little. Chocolate Fudge Frosting 2 cups sugar 2 tbsp. butter 1 cup condensed milk After it boils add: