CAKES, COOKIES AND CONFECTIONS
Mix in order given. Bake in thin sheet. Cut in small rectangles when done. May be frosted with a white icing if desired.
Honey Cake Special
| 3 eggs | ½ tsp. allspice |
| 1 c. light brown sugar | 1 tsp. cinnamon |
| 1 ½ c. honey | 1 ¾ c. flour |
| ½ c. ground chocolate | 3 tsp. baking powder |
| ½ tsp. cloves | ¾ c. chopped nuts |
Beat eggs and sugar together. Add honey, chocolate and spices, then flour and baking powder and lastly the nuts. Grease and flour a piece of heavy paper. Line bottom of a pan about 9 in. x 13 in. by 2 in. deep. Pour in the cake batter. Brush cream over top and place on it walnut halves at intervals. Bake in a slow oven till done, about 40 minutes. Honey mixtures burn easily, so the utmost care must be taken in baking.
Indio Cake
| 1 c. stoned and chopped dates | 3 tbsp. butter |
| 1 c. sugar | 1 egg |
| 1 c. nut meats | 1 c. boiling water |
| 3 tsp. baking powder | 1 ½ c. flour |
| 1 tsp maple flavoring |
Sprinkle the ½ tsp. soda over the chopped dates and add the boiling water. Let stand until cool. Cream the butter, sugar and mapleine and mix with dates. Beat the egg, add the salt and stir into mixture. Then add the flour and baking powder, which should be sifted three times. Mix thoroughly and bake in a moderate oven for about 25 minutes.
