(Mocha Cream)

1 cup of butter. 2 1/2 cups of powdered sugar. The yolk of one egg. Coffee extract to taste.

Wash the butter in cold water, to free it from sait, pat it to remove all water, and then beat to a cream; add the beaten yolk of egg, and, gradually, the sugar and enough coffee extract to give the flavor desired. A very little caramel or color paste may be added to heighten the color when needed. The tint should be that of a cup of strong coffee with cream. Use for filling between layers and for piping. One or two squares of melted chocolate and a teaspoonful of vanilla may be used instead of the coffee, About one quarter a cup of black coffee is needed.