FRUIT CAKES
Reading edition
The following uncooked fruit foods are prepared thus: Mix all ingredients well together; roll out to ¼ inch, or ½ inch, thick; cut out with biscuit cutter and dust with ground rice.
93.—Date Cakes
1½ lbs. stoned dates minced, ½ lb. mixed grated nuts.
94.—Fig Cakes
1½ lbs. figs minced, ½ lb. ground almonds.
95.—Raisin-Nut Cakes
½ lb. stoned raisins minced, 6 ozs. mixed grated nuts.
96.—Ginger-Nut Cakes
½ lb. preserved ginger (minced), ½ lb. mixed grated nuts. 4 ozs. 'Grape Nuts.'
97.—Prune-Nut Cakes
½ lb. stoned prunes (minced), ½ lb. grated walnuts.
98.—Banana-Date Cakes
8 ozs. figs (minced); 4 bananas; sufficient 'Wheat or Corn Flakes' to make into stiff paste.
100.—Cherry-Nut Cakes
8 ozs. preserved cherries (minced); ½ lb. mixed grated nuts; sufficient 'Wheat or Corn Flakes' to make into stiff paste.