he white
lining should be removed and then they should be chopped fine. For a
good size loaf of cake, baked in two layers, use a scant quarter of a
pound of either the chopped dates or figs, put into a double boiler or
saucepan with a very little boiling water, just enough to make the mass
pliable. Let them stand and heat while the syrup is boiling. For this
two cups of fine granulated sugar and half a cup of boiling water are
required. Boil without stirring till the syrup taken upon the spoon or
skewer will "thread." Do not allow it to boil too hard at first. When
the sugar is thoroughly melted, move the saucepan to a hotter part of
the stove so that it may boil more vigorously. Have ready the whites of
two eggs beaten dry, now to them add the fig or date paste and pour the
boiling syrup in a fine stream over the two, beating all the time. Beat
occasionally while cooling, and when thoroughly cold add one teaspoonful
of lemon extract, and it is ready for use. These frostings may be a
trifle sticky the day they are made, especially if the syrup is not
boiled very long, but the stickiness disappears by the second day, even
if kept in a stone jar.

~LEMON JELLY~--Grate two lemons, add the juice, one cup of white sugar,
one large spoonful of butter and the yolks of three eggs. Stir
constantly over the fire until it jellies, when cold spread between
cakes.

~MAPLE ICING~--Scrape half a pound of maple sugar and melt, add two
tablespoons of boiling water. While hot pour over the cake. Be sure to
melt the sugar before adding the water.

~MOCHA FILLING AND ICING~--A rich but much liked filling for small cakes
is made by boiling one cup of sugar and one-half cup of very strong or
very black coffee together until the syrup will thread. In the meantime
wash one cup of sweet butter in cold water to take out all the salt.
Put in a piece of cheesecloth and pat it until all the moisture is dried
out. Beat until creamy, adding slowly the beaten yolk of one egg and the
syrup. Spread this filling between layer cakes, but it is more often
used to pipe over the top of small cakes.

~ORANGE FILLING~--One-half cup of sugar, two and one-half level
tablespoons flour, grated rind of one-half orange, one-third cup of
orange juice, one tablespoon lemon juice, one egg beaten slightly, one
teaspoon melted butter. Mix the ingredients and cook in double boiler
for twelve minutes, stirring constantly. Cool before using.

DESSERTS