Page:The Boston cooking-school cook book (1910).djvu/604

 Lemon Cocoanut Cream

Juice and grated rind 1 lemon 1 cup powdered sugar Yolks 2 eggs 1 cup shredded cocoanut

Mix lemon juice and rind with sugar and yolks of eggs slightly beaten; cook ten minutes in double boiler, stirring constantly; then add cocoanut. Cool, and use as a filling for Corn-starch Cake, or any cake made from the whites of eggs.

Fig Filling

1/2 lb. figs, finely chopped 1/3 cup sugar 1/3 cup boiling water 1 tablespoon lemon juice

Mix ingredients in the order given and cook in double boiler until thick enough to spread. Spread while hot. Figs may be chopped quickly by forcing through a meat chopper, stirring occasionally.

Marshmallow Paste

3/4 cup sugar 1/4 cup milk 1/4 lb. marshmallows 2 tablespoons hot water 1/2 teaspoon vanilla

Put sugar and milk in a saucepan, heat slowly to boiling-point without stirring, and boil six minutes. Break marshmallows in pieces and melt in double boiler, add hot water, and cook until mixture is smooth, then add hot syrup gradually, stirring constantly. Beat until cool enough to spread, then add vanilla. This may be used for both filling and frosting.

Pistachio Paste

To Marshmallow Paste add a few drops extract of almond, one-third cup pistachio nuts blanched and chopped, and leaf green to color. Use same as Marshmallow Paste.

Prune Almond Filling

To White Mountain Cream (see p. 528) add one-half cup selected prunes, stoned and cut in pieces, and one-third cup almonds blanched and chopped.