LEMON JELLY—­Grate two lemons, add the juice, one cup of white sugar, one large spoonful of butter and the yolks of three eggs.  Stir constantly over the fire until it jellies, when cold spread between cakes.

MAPLE ICING—­Scrape half a pound of maple sugar and melt, add two tablespoons of boiling water.  While hot pour over the cake.  Be sure to melt the sugar before adding the water.

MOCHA FILLING AND ICING—­A rich but much liked filling for small cakes is made by boiling one cup of sugar and one-half cup of very strong or very black coffee together until the syrup will thread.  In the meantime wash one cup of sweet butter in cold water to take out all the salt.  Put in a piece of cheesecloth and pat it until all the moisture is dried out.  Beat until creamy, adding slowly the beaten yolk of one egg and the syrup.  Spread this filling between layer cakes, but it is more often used to pipe over the top of small cakes.

ORANGE FILLING—­One-half cup of sugar, two and one-half level tablespoons flour, grated rind of one-half orange, one-third cup of orange juice, one tablespoon lemon juice, one egg beaten slightly, one teaspoon melted butter.  Mix the ingredients and cook in double boiler for twelve minutes, stirring constantly.  Cool before using.

DESSERTS

APPLES STUFFED WITH DATES—­Core large, slightly acid apples and fill with stoned dates.  Pour over them equal parts of sugar and water boiled together.  Baste the apples frequently while baking.  Serve as a dessert at dinner or luncheon.

APPLE SPONGE PUDDING—­One cup of sifted pastry flour and sift it with one level teaspoon of baking-powder.  Beat the yolks of three eggs until light colored, add one cup of sugar and the juice of one lemon.  Fold in the stiffly beaten whites of the three eggs and then the flour.  Spread the batter thinly on a large shallow pan and bake about twenty minutes in a moderate oven.  Turn out of the pan, trim off any hard edges, spread with stewed, sweetened, and flavored apples, and roll up at once like a jelly roll.  Serve with a liquid sauce or a syrup made from sugar and water.

APRICOT KISSES—­Beat the whites of two eggs until very light and still, flavor with one-half teaspoon vanilla and then carefully fold in one cup of fine granulated sugar.  Lay a sheet of paraffin paper over the bottom of a large baking part and drop the mixture on the paper, in any size you wish from one teaspoon to two tablespoons.  Have them some distance apart so they will not run together.  Bake them in a very moderate oven and be careful to bake sufficiently, say forty-five minutes.  They should be only delicately colored and yet dry all through.  When done remove to a platter and break the top in, remove a little of the inside and fill pulp of sifted peaches, sweetened and mixed with equal parts of whipped cream.  Sprinkle pistachio nuts over the top and serve fancy cakes.