The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

an orange 6 drops vanilla 1 drop rose Flavor sugar with oil of orange, make cream according to directions for cream filling and add rose and vanilla when partly cool. Icing of cream and confectioner’s sugar, tinted with pink. I have usually used this for Royal Sponge Cake and this quantity is sufficient for one large layer. =Filling for Lemon Pie Cake and Washington Pie= ¾-1 cup sugar 1½ tablespn. corn starch or 2 of flour 1 teaspn. butter 1 cup water yolk 1 egg 3 tablespns. lemon juice 2-6 drops lemon extract or grated rind of ½ a lemon salt Mix sugar and corn starch or flour, drop the teaspoon of butter on and pour the boiling water over gradually, stirring; boil up well and add 2 or 3 tablespns. to the yolk of egg stirring; then add yolk to the mixture and cook like custard. Remove from fire and when partially cooled add flavoring. Use sometimes for the filling of a cake with whipped cream on the top. =Lemon Cheese for Cakes= ¼ cup butter ¾ cup sugar 2 whites and 3 yolks of egg 3 tablespns. lemon juice grated rind of 1 lemon Cook in double boiler, cool, spread between layers of sponge or other cake or on crisp pastry, or put it into cream puff shells; or, without cooking put into pastry in patty pans and bake in moderate oven. =Marshmallow Filling= 1 oz. (about 4 tablespns.) sifted powdered gum arabic, 4 tablespns. water, ½ cup sugar, whites 3 eggs, 1 teaspn. vanilla. Soak gum arabic in water for 1 hour, add sugar, cook in double boiler ½ hour, add stiffly-beaten whites of eggs and vanilla, beat until stiff and white. Nice for 2 or 3-days old angel cake split in halves or thirds. [Illustration: THE “LADY BALTIMORE” CAKE AND BREAD PAN.] ICE CREAM AND FRUIT ICES Neither very hot nor very cold foods should be taken at meals. If foods are too hot, the stomach is debilitated, and if they are very cold, vitality must be drawn from the system to warm them before the