Mary Jane's cook book

Add water and juice of the orange to the unbeaten egg yolk and stir in confectioner's sugar (about 1 pound) to make it right consistency to spread. Enough for 2 small cakes. Lemon frosting may be made in the same manner. MOCK MARSHMALLOW FROSTING. Confectioner's sugar, 1 cup. Butter, 2 heaping tablespoons. Cocoa, 1-3 cup. Milk. Egg white, 1. Sift sugar and cocoa together, add butter, melted, and blend well. Add just milk enough to make a stiff frosting, then stir in the stiffly beaten egg white. Beat until of the consistency of marshmallow and spread when cake is cool. B. T., Maiden. CHOCOLATE FILLING. Light brown sugar, 2 cups. Cream of tartar, y2 teaspoon. Unsweetened chocolate, 2 Butter, 1 tablespoon. squares. Milk, 1 cup. Cream, 1 tablespoon. Vanilla. Cook sugar, chocolate, milk and cream of tartar together to the soft ball stage, add the butter and when it is melted remove from fire, beat in the cream and flavoring and beat till thick enough to pour over cake. MOCHA FILLING. Powdered sugar, 1 cup. Butter, 1 tablespoon. Cocoa, 2 tablespoons. Strong hot coffee, 2 tablespoons. Vanilla, 1 teaspoon. Mix the sugar and cocoa thoroughly. Add the butter softened, but not melted, and the coffee, well strained, and lastly the vanilla. Beat until creamy and smooth. BROWN SUGAR FROSTING. Brown sugar, l1/^ cups. Cream, % cup. Butter, y2 tablespoon. Cook together till soft ball is formed when a little is dropped in cold water. Remove from fire and beat till ready to spread. RASPBERRY AND CHOCOLATE FILLING. Raspberry jam, 1 glass. Sweet chocolate, 1 cake. Egg white, 1. Beat egg white very stiff and add gradually the raspberry jam beating constantly. Stir in sweet chocolate finely grated and when light and creamy spread between layers of cake. FIG FILLING. Figs, V2 pound. Sherry, 1 cup. Sugar, 1 cup. Mince the figs and cook with sugar and sherry till it is thick and syrupy. Spread at once. COCOANUT FILLING. Powdered sugar, iy2 cups. Water, y2 cup. Grated chocolate, ^ cup. Egg whites, 2. Shredded cocoanut, 14 pound. Boil sugar, chocolate and water together till it spins a thread, then pour slowly over the stiffly beaten egg whites, beating constantly. Add cocoanut and spread immediately. PINEAPPLE FILLING. Grated pineapple, 1 cup. Lemon juice, 1 tablespoon. Sugar, 1/2 CUP- Confectioner's sugar. Cook pineapple and sugar for 10 minutes, add lemon juice. Remove from fire and add enough confectioner's sugar to make a firm filling. DATE FILLING. Dates, 1 pound. Sugar, 1 cup. Water, % cup. Nutmeg, % teaspoon. Lemon juice, 14 cup. Butter, 2 teaspoons. Chop dates fine and cook with sugar in the water and lemon juice till it is a thick paste. Add nutmeg and butter and beat hard for a minute. Spread while hot. CHOCOLATE FILLING. Unsweetened chocolate, 4 Sugar, 1 cup. ounces. Milk, 3 tablespoons. Egg, 1. Melt chocolate over hot water, dilute with milk and add sugar mixed with well beaten egg. Stir until thickened and spread over cake. H. E. G., Roxbury. APPLE FILLING. Egg white, 1. Sugar, 1 scant cup. Sour apple, 1. Beat egg stiff, add sugar gradually. Grate into this the apple and beat with egg beater till of consistency of whipped cream. D. C., Salem. RIPE COCOANUT FILLING. Ripe cocoanut, 1. Confectioner's sugar, 1 cup.