The economical cook book

Half a cake of sweet chocolate grated, half a cup of sweet milk, the same of powdered sugar, the yolk of one egg, and a tablespoonful of extract of vanilla; stir the chocolate in the milk, add the egg, sugar and vanilla ; set it in a vessel of boiling water and stir until a stiff jelly. When cold, spread it between the layers of cake. Used also as frosting for cake. * Chocolate Filling, No. 2. Half a bar of chocolate, grated and stirred into a tablespoonful of sweet milk ; stir over the fire to a paste ; add a heaping table- 17 (257) spoonful of powdered sugar, one beaten egg, and a teaspoonful of extract of vanilla ; thicken over the fire, and spread between layers of cake when cold. * Apple Filling for Cake. Three tart apples grated, one cupful of powdered sugar, one egg, the grated rind and juice of one large lemon; put all together in a small sauce-pan and boil two minutes. When cold, spread between layers of cake. * Orange Filling. The juice and grated rind of a large orange, the white of one egg, and sifbed sugar to make a stiff paste ; spread between layers of cake and ice the top one. * Lemon Filling. Two cups of sifbed sugar, the juice of two lemons, the yolks of three eggs ; mix all together and set in a vessel of boiling water until it thickens \ then add the whites of the eggs beaten to a stiff froth. When cold, spread between the layers of cake. * Lemon Filling, No. 3. Two cups of sugar, four eggs, a piece of butter the size of an egg, the juice and grated rind of two lemons ; put all into a farina-boiler and stir over the fire until it thickens ; use only the yolks of the eggs ; beat up two of the whites with half a pound of powdered sugar, and spread over the top cake. * Cocoanut Filling. Make an icing of the whites of four eggs and a pound of powdered sugar, spread between the cakes and sprinkle grated cocoanut thickly over the top of it ; then lay on another cake, and proceed as before. * Custard Filling. Boil half a pint of milk, stir in it a tablespoonful of cornstarch mixed to a paste with a little cold milk and the yolk of ICm06j dfc. 259 one egg ; add sugar to your taste ; boil three minutes, tlien add the juioe of half a lemon. When cold, spread between the cakes. * Caramels. Half a pound of good brown sugar, half a cake of sweet chocolate grated, and a pint of cream ; put all together in a stewpan and boil about half an hour ; try it by dropping from a spoon into cold water ; when it is crisp it is done. Pour it into buttered tin pans, and when nearly cold mark it into small squares with a knife. ♦Taffy. Two cups of brown sugar, one of vinegar, butter the size of an egg ; boil all together until thick ; try it by dropping some from the spoon in very cold water ; if it crisps immediately, it is done ; pour it out into buttered tins ; mark with the back of a knife in little squares, when half cold. Hoarhound Candy. Pour a pint of boiling water on as much hoarhound as it will coyer, steep it on the back of the range for a couple of hours ; then strain it and put the same water on a fresh supply of hoarhound, and steep it as before; add enough boiling water to measure the pint when done ; strain it, and when cold add the beaten white of an egg and two pounds of sugar ; boil it, take off the scum and continue to boil it slowly until thick ; try it by dropping from a spoon into cold water ; when it hardens quickly and crisp it is done ; pour it into buttered tins ; when half cold mark it with the back of a knife into little squares. When entirely cold break it up and put it in jars. It is useful in colds and sore throats. * Vanilla Ice-cream. Une pint of milk to three of cream, two beaten eggs, a teaspoonful of corn-starch, two coffeecups of powdered sugar, and the inside of a vanilla bean ; mix the milk, corn-starch, eggs.