THE MANITOBA HEALTH COOK BOOK

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Marshmallow Creme
1 round t. gelatine 1 egg white 2 c. sugar
1 c. water 4, ec. cold water Pinch of salt
1, t. flavoring

Soak gelatine in 14 c. cold water. Boil sugar with Ic. water.
Add gelatine to syrup, partially cool and beat. Add flavoring and
salt, and egg white stiffly beaten. Pour into sealers and store in a
cool place. (Makes 2 pints.) Beat with a fork before using.

Lemon Filling

2 egg yolks Butter size of walnut 1 lemon, rind and juice
1 ec. w-sugar

Boil all ingredients together and pour on cool cake.

Nut Tart Filling
2 T. butter 1 ege 1 c. walnuts
1 c. b-sugar — Y, t. vanilla

Cream butter and sugar and add egg well-beaten. Chop nuts
coarsely and add to mixture. Put in vanilla and drop filling into
patty tins lined with pastry.

Date Filling

1 Ib. dates Flavoring 1 c. boiling water
1 c. sugar

Boil till tender, cool and spread on cake.

Lemon or Orange Filling

1 lemon or orange, 1 c. cold water 1 ¢. sugar
juice and rind 1 egg 1 T. flour

Beat lemon rind and eggs together. Stir in lemon juice and
sugar. Dissolve flour in water. Cook all together in double boiler
till it jellies. Spread on cake.

Fruity Filling

Cook to soft ball stage | c. sugar, | T. melted butter, | T. dry
cocoa and !4 c. milk. Add ™% c. mixed chopped dates and nut
meats and | t. lemon juice. Cool and beat until smooth and thick
enough to spread.

Nut Brown Filling

Cook, without stirring, to soft ball stage, 2 c. b-sugar oid 2-5-6:
milk. Remove from fire, add | t. kemon juice and | c. finely chop-
ped nut meats, beat until thick enough to spread on layers.

Pineapple Filling

| c. whipping cream, whipped stiff, and 1'% T. confectioner’s
sugar and Ic. drained crushed canned pineapple and | t. vanilla.
If filling is too thin, add a little more confectioner’s sugar. This
cake filling should be eaten same day as made.

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