102 PILGRIM COOK BOOK
One cup confectionery sugar, 1 teaspoon vanilla, 1 teaspoon cocoa, 1 tablespoon boiled milk. Stir all well together; double the amount if not quite enough.—Mrs. Klipp.
One cup boiling milk, 3 rolled crackers, the yolks of 2 eggs, 4 tablespoons sugar, a pinch of salt; cook a few minutes until thick, remove from fire, add 1 cup cocoanut and a few drops of almond oil.
1 cup sugar, 2 tablespoons flour, 1 egg, 1 lemon (juice and grated rind), 1 piece butter, 1 cup water. Add flour to sugar and mix, then add in egg, lemon, butter and water, and boil until thick.—Mrs. W. J. Keuer.
Two cups powdered sugar, 1 cup sweet butter, 2 tablespoons cocoa, 4 tablespoons hot coffee, 1 teaspoon vanilla.—Flora Hemler.
One cup milk, ½ cup granulated sugar, small piece butter, yolk of 1 egg, cup chopped walnuts, cornstarch, vanilla. Let the milk, sugar, butter and egg come to a boil, thicken with cornstarch, add the walnuts, flavor with vanilla. Spread between the layers. If a plain custard filling is desired, omit nuts.—Mrs. Theo. Doering.
About 1¼ cups to ½ cup pineapples, shredded and the juice, add ½ cup sugar and 1 teaspoon pineapple extract. Boil and thicken with a little cornstarch dissolved in water; boil about 10 minutes.—Mrs. Klipp.
Tutti Frutti Filling.
Make a boiled frosting and when cool add ½ pound almonds and a scant ½ cup raisins (chopped fine); add a little citron sliced thin. Spread at once.—Mrs. H. A. Zorn.