Farm and home cook book and housekeeper's assistant

Set 1 cup thick, sweet cream on ice until it is cold and stiff and whip with an egg beater as you would egg white, then add sugar and flavoring to taste. It is best not to prepare this filling until shortly before wanted for serving. — [Mrs. V. A. H., N. D. To 1 cup maple sugar add 1 cup coffee sugar and 1 cup sweet cream. Heat slowly until it dissolves and then boil steadily for about V2 hour. Remove from fire, add 1 cup chopped pecan nuts, stir until cold, and spread between cakes. — [Mrs. J. C. H., Vt. To y2 cup sugar add 2 tablesp flour, a little grated orange rind, % cup orange juice, 2 teasp lemon juice, 1 teasp butter and 1 beaten egg. Mix in order given and cook in a double boiler, stirring constantly until thick. Cool before spreading on cake. — [Mrs. J. S. D., N. Y. Here is a good substitute when cream is not at hand: Scrape or grate 1 good-sized apple into 1 cup of sugar. Keep on mixing to prevent the apple from turning dark, then add the beaten white of 1 egg and beat for about 20 to 30 minutes. Add vanilla flavor. — [Mrs. C. W. J., O. Melt 1 teasp butter with 1 tablesp flour, stir in the grated, rind of 1 lemon and the juice of 2 lemons, with 1 cup sugar, 1 egg and V2 cup water. Boil until it thickens and spread between layers of cake. This will taste better if kept a day or two before cake is cut. — [E. L., Neb. Cook until it is thick and ready to candy, 2 cups brown sugar, V2 cup thick cream, and butter size of walnut. Remove from fire, beat until cool and add 1 teasp vanilla. Sometimes I use white sugar and lemon flavor, and add grated cocoanut at the last. — [Mrs. V. A. H., N. D. Boil 1 cup sugar with % cup water until it threads, then pour on the beaten white of 1 egg and beat until smooth, after which add i/4 cup each of figs and raisins cut fine, 14 cup walnut meats cut fine, and ^ cup grated cocoanut. Spread between and on top of cake. — [Mrs. H. M., Mo Put white of 1 egg in a deep bowl, add 1 cup sugar and 1 cup red raspberries crushed and the juice drained off. Whip for about y2 hour. If beaten long enough, this filling will be stiff and light, like whipped cream. It does not soak into the cake at all, and is truly delicious. — [Mrs. S. C. S., N. Y. This makes a nice, glossy frosting for the top of a cake. Boil together for a few minutes 1 heaping tablesp grated chocolate, 2 tablesp sugar and 1 tablesp boiling water. Remove from fire, flavor with vanilla, and spread on cake before icing is cold, using a broad-bladed knife dipped in cold water to smooth it. If the icing seems too thick, add a little more boiling water, but never use cold water. — [Miss U. R., la. Soak 1 scant tablesp granulated gelatine in enough cold water to cover it. When it is soft add scant % cup boiling water and stir till dissolved, then add % cup sugar and any preferred flavoring. Beat with an egg beater until the mixture is white and begins to get firm. Before it gets too stiff,, beat into it 1 pt of whipped cream. The cream should be whipped first, and the gelatine mixture should be added to it gradually. This filling will keep stiff indefinitely. Be careful not to use too much gelatine. — [Mrs. K. R. F., Tex. Gookies, Qraekers, and Small Gakes