The New century cook book

One cup sugar, three eggs, butter size of an egg, juice and rind of one lemon. Beat well, put in pan in another pan of boiling water. Stir until thick. Nellie T. Newey. Lemon Cake Filling. One cup of sugar, one egg, grate the rind and use the juice of one lemon, one tablespoon of water, one teaspoon of flour. Put your dish in a kettle of boiling water and let it boil. Have your cakes ready and put together. Caramel. Four cups of sugar, one cup milk, one-half cup butter. Just as this begins to boil, put another cup of sugar in a saucepan and let it melt and brown. Then pour this in the other. By this time it is done. Pour in platter and add tablespoon of cream, beat until thick and spread on cake. Miss Lora Eidson, Galveston, Texas. Cake Filling. Beat whites of four eggs well, add four level tablespoonfuls cornstarch, and several spoons of pulverized sugar, chop or grate half cake sweet chocolate, add a little warm water and boil until thickened, then stir this with the eggs. Chop one-fourth pound of raisins, one-fourth pound English walnuts, one-fourth pound pecans or any kind of nuts wanted, add these to the eggs and if not thick enough to spread add more sugar, being careful not to make it too thick. Spread between layers only. Miss Lora Eidson, Galveston, Texas. Lemon Jelly Filling. Grate the rind of one lemon; add juice and large spoonful of water, one-half cup sugar, butter size of walnut, one^ egg; beat all and let boil a few minutes. F. A. M. New Century Cook Book. Raisin Filling. One cup chopped seeded raisins, one cup chopped nuts, one cup sugar dissolved; stir in raisins and nuts while boiling, white of one egg, beaten and stirred in when taken off the stove. Miss Emma H. Smith. Filling for Layer Cake. One cup nice cream, two tablespoons sugar, ten cents worth English walnuts and rolled fine, any flavor you wish. This filling can be made with sour cream by using more sugar, beat the cream up, then add the sugar, nuts and put between layers and on top cake. Mrs. A. J. Schoqnhoven, Rochelle. New Century Cook Book. New Century Cook Book. " Come and let us banquet royally." — King Henry IV. " Bring rue berries or sucb cooling fruit As tbe kind, hospitable woods provide." — Coicper. — ■ Hl^llm- Canned Fruit. (Excellent). Fill the jar with fruit, make a syrup of sugar, pour it into the jar before the fruit is cooked at all, fill the jar up to the neck, then set the jar in a kettle of cold water up to the neck. After cooking the number of minutes given below, fill the jar full of boiling water or syrup and seal immediately. To avoid breakage place a nail or wire grate under the jars while boiling. Select only sound fruit. Pears and peaches should be dropped in cold water after paring to prevent their changing color. Quinces should be scalded in clear water until tender, then put them into a jar carefully.