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.