Two cups of brown sugar, one cup of boiling water, and cinnamon to taste. Stir the ingredients together in a saucepan until the sugar is dissolved and then let the mixture simmer slowly until it thickens. MOCK WHIPPED CREAM FILLING Use between and on top of layer cakes, or as a filling for torten. Peel and grate one large sour apple, three-quarters cup of white sugar, white of one egg; beat all together a long time, flavor with vanilla or grated rind of one-half lemon. Mix the apple with the sugar as soon as possible or it will turn dark. LEMON CREAM FILLING Put on to boil the yolks of five eggs, one-half cup of granulated sugar, the juice of three lemons and grated rind of one, and about a brandy glass of water. Stir constantly so as to prevent curdling. When it has thickened and comes to a boil take it from the range and add the beaten whites of eggs. FILLING FOR CHRIMSEL This is made of unblanched, pounded almonds, grated apples, chopped raisins, brown sugar, plenty of cinnamon and the grated rind of a lemon. Mix the ingredients together and fill the hollowed out center of the chrimsel with them. Then place one chrimsel upon another, being careful not to let the filling escape from its hollow and fasten the edges securely together with the fingers, keeping the rounded shape uninjured. Fry them in boiling fat, turning them from one side to the other until a dark brown. Serve hot with sugar syrup. STRAWBERRY DESSERT Line a dish with macaroons, wet them with wine, put over this a box or quart of strawberries, and sugar them well. Beat the yolks of four eggs with one small cup of sugar, grated rind of lemon and half its juice. Beat the whites to a stiff froth, and half the yolks; pour over all in your pudding dish. When baked spread the other half of the whites on top, having previously sweetened the remaining whites with sugar. Bake a light brown. Eat cold with whipped or plain cream. *INDEX* APPETIZERS Ambrosia Anchovy Canapés Anchovy Canapés with Tomatoes Black Olives Brain (Appetizer) Canapés--How to Make Caviar Canapés Celery Relish Cheese Balls Chicken Liver Paste, No. 1 Chicken Liver Paste, No. 2 Chopped Herring Chopped Onion and Chicken Fat Delicious Appetizer, A Deviled Eggs with Hot Sauce Egg Appetizer Filled Lemons Grapefruit Cocktail Imitation Pate de Foi Gras Musk Melons Nut and Cheese Relish Peach Cocktail Pineapple and Banana Cocktail Raspberry Cocktail Red Pepper Canapés Salted Almonds Salted Peanuts Sardellen Sardine Canapés Strawberry Cocktail Stuffed Eggs Stuffed Yellow Tomatoes White Caviar SANDWICHES Anchovy Brown Bread Celery Cheese and Nut Chestnut Chicken Chicken with Mayonnaise Date and Fig Deviled Tongue Egg Egg and Olive Fig Fish Lettuce Minced Goose Mustard Sardine Paste Nut and Raisin Olive Poached Egg Ribbon Russian Salmon and Caviar Salmon and Brown Bread Sandwiches, How to make Sardine Surprise Toasted Cheese Tongue Veal White and Brown Bread SOUPS