This jelly can be flavoured with various fruit juices, (fresh and canned). When the fruit itself is incorporated, it should be cut up into small pieces and stirred in when the jelly commences to thicken. The more fruit juice added, the less water must be used. Such fruits as fresh strawberries, oranges, raspberries, and canned pine-apples, peaches, apricots, etc., may be used this way.
59.—Pastry
1 lb. flour, ½ lb. nut-butter or nut fat, 2 teaspoonfuls baking powder, water.
Mix with water into stiff paste. This is suitable for tarts, patties, pie-covers, etc.
CAKES
60.—Wheatmeal Fruit Cake
6 ozs. entire wheat flour, 3 ozs. nut-butter, 3 ozs. sugar, 3 ozs. almond meal, 10 ozs. sultanas, 2 ozs. lemon peel, 2 teaspoonsful baking powder.
Rub butter into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper.
61.—Rice Fruit Cake