Fruit Cakes

Porridges

92.—Maize, Meal, Rolled Oats, Ground Rice, etc., thoroughly cooked make excellent porridge. Serve with sugar and unfermented fruit-juice.

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.