Mary Jane's cook book

Eggs, 2. Lemon, 1/2- Grate the cocoanut and add to it the stiffly beaten egg whites, the sugar and the juice of the lemon. Use as filling and frosting for Washington pie. Add the grated cocoanut to a cream filling and bake in a pastry shell if preferred. Mrs. G. B., Chelsea. LAYER CAKE FILLING COMBINATIONS. Filling, custard cream; frosting, chocolate and marshmallow. Filling, peaches ; frosting, white, flavored with almond. Filling, almond cream ; frosting, white, with pounded marcaroons. Filling, 2 or 3 jellies, as orange, currant and crab apple; frosting, white, with cubes of jelly. Fillings for 3 layer cake, lemon jelly, orange marmalade ; frosting, whipped cream with dots of quince jelly. Bay State. NUT FROSTING. Sugar, 1 cup. Egg white, 1. Water, 1-3 cup. Lemon flavoring. Nuts, 2 cups. Make a boiled frosting in usual manner and beat in gradually the nuts, coarsely chopped. CHOCOLATE ICING. Unsweetened chocolate, 4 Sugar, 1% cups, ounces. Water, 1 cup. Boil the sugar and water till it spins a thread. Pour slowly on to the chocolate, previously melted in a dry pan, stirring all the time. Especially good where a thin icing is desired. COFFEE ICING. Sugar, 2 cups. Strong coffee, 1 cup. Melt sugar and boil till it strings. Set saucepan in dish of cold water until it begins to sugar around the edges, then work in coffee, mixing and blending. When it granulates spread on cake. ,".• FUDGE. Sugar, 3 cups. Unsweetened chocolate, 2 squares. Milk, 1 cup. Butter, 1 heaping tablespoon. Vanilla, 2 teaspoons. Place sugar, chocolate and milk in a saucepan over the fire and heat very slowly. The chocolate should be entirely melted before it is allowed to boil. Let boil evenly and gently for about 8 minutes, stirring occasionally. Test by dropping a little in cold water and if it forms a soft ball remove at once from the fire. Add the butter and beat it in, then add the vanilla and continue a firm even beating till it is very creamy and a slight crust is formed around the edge of the pan. Pour into buttered tins and let cool. Sister Anne. PINOCHE. Light brown sugar, 3 cups. Butter, 1 teaspoon. Milk, 1 cup. Vanilla extract, 1 teaspoon. Nut meats, 1 cup. Boil sugar and milk to the soft ball stage. Then add butter, remove from fire, flavor and stir in the chopped nut meats. Turn out into a shallow buttered pan and mark into squares. Poll, Worcester. UNCOOKED FUDGE. Chocolate, y2 pound. Eggs, 2. Powdered sugar, 1 cup. Vanilla, 1 teaspoon. Melt chocolate, add sugar, beaten eggs and vanilla. Pour in buttered pan and cut when firm. Will keep soft a long time if well covered. B. R. S., South Weymoutk. HONEY FUDGE. White sugar, iy2 cups. Honey, 1-3 cup. Brown sugar, 1/2 CUP- Vinegar, 1 tablespoon. Milk, 1/2 cup. Butter, 1 dessertspoon. Boil sugar and milk a few minutes, add honey and boil till soft ball stage is reached. Add vinegar and butter and beat until creamy. Mother, South Weymouth. COCOANUT FUDGE. Brown sugar, 2 cups. Butter, 2 tablespoons. Milk, % cup. Vanilla, y2 teaspoon. Shredded cocoanut, 1 cup. Bring sugar and milk to a boil. Add butter and cook till it threads. Take from fire, add flavoring and cocoanut and beat till it snaps. Pour quickly into buttered tin, cool and cut in squares. A. D. B., Brookline. POTATO FUDGE.