Wash and scald prunes. Soak ten minutes in the water. Simmer until tender. Rub through colander. Add other ingredients, well blended. Bring to boiling point. Use as filling for pastry. APPLE AND DATE FILLING 2 cups apples 1 cup dates 1 tablespoon, fat 1 teaspoon lemon rind 1/4 cup water Mix all and use as filling for double crust, or cook until apples are tender. Mix well and use as filling for tarts, etc. LEMON FILLING FOR PIE 1-1/2 cups corn syrup 1-1/2 cups water 1/3 cup cornstarch 2 eggs 1 tablespoon lemon rind 1/2 cup lemon juice (2 lemons) 1/8 teaspoon salt Mix cornstarch and 1 cup water. Add to corn syrup. Cook over direct flame until thick. Cook over hot water 20 minutes. Mix other ingredients. Add one-half cup water and add to other mixture. Cook 5 minutes and use as filling--hot or cold. SOUR CREAM FILLING FOR CAKE 1 cup sour cream (heated) 1 cup chopped nuts 2 tablespoons corn syrup 1 teaspoon gelatine 2 tablespoons cold water Soften gelatine in cold water. Add heated cream and when dissolved add other ingredients. Chill and use for cake filling. This is a good way of using up leftover cream which has turned. MOCK MINCE MEAT FILLING FOR PIE 1 cup cranberries, chopped 1 cup raisins 1 cup corn syrup 2 tablespoons flour mixed with 1/4 cup cold water 2 tablespoons fat Mix all. Bring to boiling point and place in double crust pastry or cook until thick and use as filling for tarts. PUMPKIN FILLING FOR PIE 2 cups stewed pumpkin 1 cup corn syrup 1 egg 2 tablespoons flour 1 teaspoon cinnamon 3/4 teaspoon nutmeg 1/4 teaspoon allspice 1/8 teaspoon ginger 1 teaspoon vanilla 1/8 teaspoon salt 1-1/2 cups milk Mix all ingredients and bake in double crust pastry, or cook and serve in cooked single crust with meringue. MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE 2 egg whites 2 tablespoons corn syrup Beat whites until very stiff. Add corn syrup by folding in. Do not beat. WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE 1 cup corn syrup 2 cups water 2 cups raisins 2 tablespoons fat 1 teaspoon salt 2 teaspoons cinnamon 1 teaspoon nutmeg 1-1/2 cups fine cornmeal, 2 cups rye flour; or, 3-1/2 cups whole wheat flour 1-1/2 teaspoons baking powder, or, 1/2 teaspoon soda Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium-sized bread pan. SOUR MILK GINGER BREAD 2 tablespoons fat 1/4 cup molasses 1 egg 1/2 teaspoon salt 1/2 cup sour milk 1 teaspoon soda 2 cups whole wheat flour 1 teaspoon ginger Mix soda and molasses. Add other ingredients. Bake in muffin pans 20 minutes or loaf 40 minutes. MAPLE CAKE