Lemon Paste

1 lb. powdered white sugar.

1/4 lb fresh butter,

6 eggs, leaving out whites of two.

3 fine lemons. Beat sugar and butter to a cream; beat eggs, leaving out two whites; stir them into butter and sugar; grate the rind and squeeze the juice of the lemons; put all into a saucepan over a kettle of boiling water and stir gently till it gets as thick as honey. Will keep all winter.

Mrs. Susie J. Harris,

Santa Cruz.

Lemon Jelly No. 1

Grate the yellow rind of one lemon, add the juice, a tablespoonful of cold water, one-half cupful of-white sugar, a lump of butter size of a walnut, and one beaten egg. Cook over the tea-kettle until as thick as cream; set to cool while you make your cake.

Lemon Jelly No. II

Grated rind and juice of one lemoH, one cupful of sugar and one egg. Beat thoroughly; boil over tea-kettle until thick as cream.

Lemon Jelly No. III

2 whole lemons,

2cupfuls sugar,

3 well beaten eggs.

Grate rinds and remove seeds and white skin of lemons; mix all ingredients thoroughly with piece of butter size of an egg; place over boiling water, stirring till it is thick as cream, and set away to cool. This will keep all winter just as well as paste and is less expensive. Wry fine for tarts.

Mrs. Susie J. Harris, Santa Cruz.

Lemon Cheese

1 lb. cube sugar, 1/4 lb. butter,

2 well beaten eggs,

2 lemons, all of juice and grated rind. Put all together and let simmer until it has the consistency of honey; this is very nice for layer cakes, tarts, or eaten as sauce.

Mrs. Wilbur, Pacific Grove.

Orange Filling

2 good sized oranges,

1 heaping tablespoonful of flour,

2 tablespoonfuls of water, 2 tablespoonfuls of sugar, Yolk of one egg.

Grate yellow rind from oranges and put aside until needed. Peel oranges, discard all white rind, and cut them in small pieces, cutting out the center pith and removing seeds. Put the orange in a bowl, set in boiling water, and when it is hot stir in the flour mixed to a smooth paste with the water. If too stiff to stir smoothly, add a very little more water. When it thickens (it should be stirred constantly ) beat yolk of the egg to a cream with the sugar; stir in and cook two or three minutes. Remove from fire, and if not pleasantly tart, add a little lemon juice 1/2 peel and frost with a yellow frosting made by stirring pulverized sugar into the beaten yolk of an egg, or making a boiled frosting with the beateu yolk instead of the white of the egg. In either ease, flavor with the remainder of the grated peel.

Mrs. A. W. Anderson, Pacific Grove.

Almond Filling

One pt. thick sweet cream, whipped, flavored, and sweetened to taste; stir into this one lb. blanched almonds, chopped very fine; put between layers and on top of cake when ready to serve.

Mrs. E. F. Hawkins.