Cream butter, add small amount sugar, add orange and lemon juices alternately with sugar until icing is well blended.
A PIE THAT IS DIFFERENT—DATE NUT PUDDIN’-PIE
2 eggs ½ cup white sugar 1 tablespoon evaporated milk 1 tablespoon melted margarine ½ teaspoon vanilla ½ cup white cornmeal 1 teaspoon baking powder ⅛ teaspoon salt ¾ cup (or 1 six-ounce package) dates chopped ½ cup coarsely chopped nuts ½ cup nut halves
Beat eggs, add sugar, brown sugar, milk, margarine, corn meal, salt, baking powder, dates, nuts and vanilla. Mix well. Pour into a 9-inch pie plate which has been generously greased with margarine and dusted with corn meal. Top with the nut halves. Bake at 350 degrees for 45 minutes. Cool on a cake rack. Garnish with a circle of whipped cream flavored with sherry or almond flavoring. Sprinkle lightly with finely chopped nuts, if you wish.
This Puddin’-Pie makes its own crust.
ANNABEL’S PRUNE CAKE
1 cup sugar ¾ cup butter or shortening 3 eggs 3 tablespoons sour cream ⅛ teaspoon salt 1 teaspoon soda 1 teaspoon allspice 2 cups flour 1 cup cooked chopped prunes
Cream sugar, shortening and eggs. Add sour cream. Sift together flour, salt, soda and allspice. Add to mixture. Add prunes and mix thoroughly. Bake in moderate oven (350 degrees). Ice with:
SOUR CREAM PRUNE FILLING
1 cup sugar ½ cup sour cream 2 eggs 2 tablespoons butter 1 teaspoon vanilla pinch of salt 1 cup cooked mashed prunes ½ cup nut meats