JUST DESSERTS: THE COOKBOOK OF ONLY DESSERTS

3 eggs

3 tablespoons cream

1/2 cup sugar

Grated rind 1 lemon

Flaky pastry

Beat cheese and cream together with fork until smooth. Add lemon rind and eggs beaten until very light with sugar. Line small tins with pastry, put a generous spoonful of the cheese mixture into each and bake about 20 minutes, having oven hot (400° F.) for first ten minutes, then reducing to 360° F. to complete cooking. Makes 9 cakes. If preferred bake as one pie in which case bake about 30-35 minute

APPLE SAUCE CAKE

1/2 cup butter

1 teaspoon baking soda

1 cup sugar

1 cup halved seeded raisins.

1 cup unsweetened apple sauce

2 cups sifted flour.

1 teaspoon ground cinnamon

1 teaspoon ground cloves

Cream butter, adding sugar gradually and blend in apple sauce to which soda has been added. Stir in raisins; add sifted dry ingredients and blend until smooth. Turn into a greased and floured (or paper lined) loaf pan and bake in moderate oven (360° F.) about 40 minutes.

LEMON CHEESE CAKES

1/3 cup butter

3 eggs, beaten

1/2 cup sugar

Puff paste patty shells

Grated rind and strained juice 2 lemons

Combine butter, sugar, lemon rind and juice in upper part of double boiler and place over hot water. When thoroughly heated, add beaten eggs and cook, stirring constantly, until mixture thickens. When cold place a spoonful in each patty shell. This mixture keeps well and may also be used as a sandwich or cake filling. About 1 dozen.

PLAIN LOAF CAKE

1 cup butter

1 teaspoon vanilla or lemon

1 cup sugar extract

2 eggs, well beaten

2 cups sifted flour

1/2 cup milk

1 teaspoon salt

2 teaspoons baking powder

Cream butter and sugar until light and fluffy; add eggs, then milk and flavouring alternately with flour, salt and baking powder sifted together. Beat well and bake in a greased loaf pan in a moderate oven (360° F.) about 45 minutes.

LILY CAKE

1/2 cup butter

1 1/2 cups sifted flour

1 cup sugar 2 teaspoons baking powder

1 cup milk

1/2 teaspoon lemon extract

1 teaspoon salt

1/2 teaspoon vanilla

3 egg whites

Cream butter, gradually adding sugar; add milk and flavourings alternately with flour, salt and baking powder sifted together and beat well. Fold in stiffly beaten egg whites and bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold put together with Prune Almond Filling

FIG LAYER CAKE

1/2 cup butter

1 cup finely shredded figs

1 cup sugar

1 1/2 cups sifted flour

1 egg, beaten

1/2 teaspoon salt