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Cake Confectionery and Little Sweets: Make

FRUIT PUFFS Take five eggs and beat the whites and yolks separately, stir in gradually one and a half cupfuls of sugar, and one and a half cupfuls of flour into which has been sifted two teaspoonfuls of baking-powder. Bake in deep gem pans, filling about half full. Make a fruit filling as follows: Place in a saucepan one-half cupful of finely chopped figs, one-half cupful of dates, one-half cupful of chopped raisins and one-half cupful of water. Let simmer slowly for an hour, then add a teaspoonful of vanilla. Make slits in the sides of the cakes and fill in with this fruit mixture. Cover with icing or chocolate fondant.

NUT TARTS Prepare a short pastry crust, adding to the flour one tablespoonful of powdered sugar. Roll out very thin. Dip fancy cutters in flour and cut the pastry, then pierce the half of the cakes with a small circular cutter. Some of the cakes can be made with one hole, some two and some three. Place these on greased pans and bake in the oven a pale brown. After removing make a paste with the stiffly beaten whites of two eggs, two tablespoonfuls of finely chopped nut meats, two tablespoonfuls of maple sugar, and a little cream if the paste is too thick to spread nicely. Spread this on the cakes that have been left whole, and then place the cakes with the holes on top. Fill up the depressions or holes with jelly, marmalade or fondant.