COCONUT PECAN FILLING AND FROSTING

1 cup evaporated milk 1 tsp. vanilla 1 cup sugar 1¥%3 cups (about) coconut 3 egg yolks 1 cup chopped pecans

Y2 cup butter or margarine

Combine milk, sugar, egg yolks, butter and vanilla in a sauce- pan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until cool and of spreading consistency. Makes enough frosting to cover tops of three 8” or 9” layers.

(Note — This is very good but very rich. I use butter). Anne Hewitt

LEMON BUTTER

2 tbsp. butter Juice of 4 lemons : 143 cups of sugar Rind of 1 lemon, grated 6 egg yolks

Melt butter, add sugar, lemon juice and rind. Add to well- beaten egg yolks and blend. Cook until thick about 25 minutes, stirring constantly. Pour into sterilized jars and seal immediately. Yields 2 jelly glasses.

Martha Dawson

LONDON COOKERY - SCHOOL | White Icing for Christmas Cake

Take part of the white of an egg, and beat it with a fork until it is fairly stiff and frothy. Then add icing sugar and beat until the mixture is firm enough to spread on the cake. To whiten the icing, add a drop or two of lemon juice. After the cake has been iced with the above frosting, more icing sugar can be added to the remaining frosting to make it thick enough for decorating-icing.

Iris Young — 106 —

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