Purity flour cookbook

Grate the rind of 2 lemons and squeeze the juice into it; U cups sugar, 1 egg and piece of butter of an egg. Stir over boiling water until it thickens. When cold spread on cake. size Page Thirty-six More Bread and Better Bread LEMON FILLING, No. 2 J cup boiling water. 1 large lemon grated. Boil this with i cup sugar. When boiling, add 1 tablespoon cornstarch, dissolved in a little cold water. Stir and boil until thick. When cold it is ready to use. APPLE FILLING 1 cup sugar. 1 lemon. 3 tart apples. 1 egg. Peel and grate apples and add them to well-beaten egg, stirring each apple in well before adding another When all are in, put into double boiler and stir over the fire until the apple custard is boiling hot and quite thick. Cool and spread between the cakes and on top. Eat the day it is baked. WHIPPED CREAM FILLING 1 pint cream, whipped stiff. i pound sweet almonds, blanched and cut into 3 tablespoons powdered sugar. small pieces. Flavor with lemon juice and rosewater. This should be put between the layers and on tops and sides of the cake, enough, 1 teaspoon of dissolved gelatine may be added. If the cream is not stiff ORANGE FILLING 2 oranges, i cup water. 2 cups sugar. 2 egg yolks, i lemon. Grate the yellow rind of orange, add it to the water. Boil 5 minutes and strain. Add enough hot water to make \ cup. Add this to sugar and boil until it threads. Pour it over well-beaten yolks of eggs and beat until cool. Add the juice of i orange and i lemon. PRUNE-ALMOND FILLING } cup cooked chopped prunes. i cup blanched and chopped almonds. White of 1 egg. y^ teaspoon cream of tartar, 1 cup sugar. J cup hot water. Boil water and sugar together until they form a thread when a little is lifted in a spoon Beat the white of the egg and add the cream of tartar to it. Pour the hot syrup over these, beating all the time. Add the prunes and almonds and spread at once between layers and on the top of the cake, which must be cold before the filling is used. Page Thirty-seven REGAL ICING To white of 1 egg add a little lemon juice or powdered sugar until it is of the right consistency. Stir in other flavoring and a few drops of water. Stir in spread. While the cake is still warm, pile the icing on the centre of it and with a wet knife smooth and glossy surface. If the icing is prepared before the cake is ready, cover it with a wet cloth, as it quickly hardens. If it becomes too stiff, add a few drops of water and stir again. Color and flavor as desired. One egg will take about a cup of sugar and if more is needed, add a little water to the egg and will then take more sugar. When icing is wanted for decorating a cake, beat the whites to a froth then beat in the sugar instead of stirring it, and continue to beat until it is firm enough to hold its form. Stirring more sugar into the unwhipped whites will make it firm enough for decorating, but the whipped icing is better. Put it into a pastry bag with a small tube or into a paper funnel and press it through into any shape desired. A good icing is made of milk and powdered sugar alone. FLUFFY FROSTING