The Boston cooking-school cook book

rind 2 lemons ¼ cup lemon juice 1 egg 1 teaspoon butter Mix sugar and flour, add grated rind, lemon juice, and egg slightly beaten. Put butter in saucepan; when melted, add mixture, and stir constantly until boiling-point is reached. Care must be taken that mixture does not adhere to bottom of saucepan. Cool before spreading. Orange Filling ½ cup sugar 2½ tablespoons flour Grated rind ½ orange ¼ cup orange juice ½ tablespoon lemon juice 1 egg slightly beaten 1 teaspoon butter Mix ingredients in order given. Cook ten minutes in double boiler, stirring constantly. Cool before spreading. Chocolate Filling 2½ squares chocolate 1 cup powdered sugar 3 tablespoons milk Yolk 1 egg ½ teaspoon vanilla Melt chocolate over hot water, add one-half the sugar, and milk; add remaining sugar, and yolk of egg; then cook in double boiler until it thickens, stirring constantly at first, that mixture may be perfectly smooth. Cool slightly, flavor, and spread. Nut or Fruit Filling To White Mountain Cream add chopped walnuts, almonds, figs, dates, or raisins, separately or in combination. Cocoanut Filling Whites 2 eggs Fresh grated cocoanut Powdered sugar Beat whites of eggs on a platter with a fork until stiff. Add enough powdered sugar to spread. Spread over cake, sprinkle thickly with cocoanut. Use for layer cake, having filling between and on top. Lemon Cocoanut Cream Juice and grated rind 1 lemon 1 cup powdered sugar Yolks 2 eggs 1 cup shredded cocoanut Mix lemon juice and rind with sugar and yolks of eggs slightly beaten; cook ten minutes in double boiler, stirring constantly; then add cocoanut. Cool, and use as a filling for Corn-starch Cake, or any cake made from the whites of eggs. Fig Filling ½ lb. figs, finely chopped ⅓ cup sugar ⅓ cup boiling water 1 tablespoon lemon juice Mix ingredients in the order given and cook in double boiler until thick enough to spread. Spread while hot. Figs may be chopped quickly by forcing through a meat chopper, stirring occasionally. Marshmallow Paste ¾ cup sugar ¼ cup milk ¼ lb. marshmallows 2 tablespoons hot water