ICINGS AND FILLINGS
521.--BOILED ICING[12]
1/3 cup boiling water White of 1 egg
1 cup sugar 1 teaspoon vanilla
1/8 teaspoon cream of tartar
Boil water and sugar to 240 deg. F., or until the sirup forms soft ball when
tried in cold water; add cream of tartar and vanilla, and pour slowly
upon the stiffly beaten white of egg, beating constantly until thick
enough to spread without running. For caramel flavor melt one-third of
the sugar first.
522.--CARAMEL ICING
1 cup brown sugar 1 teaspoon butter
1/3 cup milk Few grains salt
Put ingredients in saucepan, and boil to 240 deg. F., or until a soft ball
can be formed when tested in cold water. Beat until creamy, and spread
while warm. Chopped nut meats may be added.
523.--CHOCOLATE ICING
2 squares chocolate Confectioners' sugar
1/4 cup boiling water 1/2 teaspoon vanilla
Melt chocolate, add boiling water, and mix well; add confectioners'
sugar until of right consistency to spread; add vanilla and beat well.
Coffee may be used in place of water.
524.--COCOA ICING
1 tablespoon butter 2 tablespoons cocoa
2 tablespoons milk Confectioners' sugar
Heat butter and milk in a saucepan, remove from fire, add cocoa, and
enough confectioners' sugar to thicken. About one cup of sugar will be
required.
525.--COFFEE ICING
Follow directions for Boiled Icing (see No. 521), using strong coffee in
place of water. Or to recipe for Quick Icing (see No. 528) or Cream
Icing (see No. 526) add one teaspoon of instantaneous coffee.
526.--CREAM ICING
1-1/4 cups confectioners' sugar 1/4 teaspoon vanilla
Heavy cream
Sift sugar and add cream until of right consistency to spread (about two
tablespoons); add flavoring, and beat well.
527.--ORANGE ICING
Juice of 1/2 orange Confectioners' sugar
Grated rind of 1/4 orange
Mix sugar with orange juice and rind until icing is firm enough to
spread.
528.--QUICK ICING
1 tablespoon butter Confectioners' sugar
2 tablespoons boiling water 1/4 teaspoon flavoring
Pour boiling water over butter; stir in sugar enough to thicken; add
extract, and beat well before spreading. (A little more than one cup of
sugar will usually be required.)
529.--APPLE FILLING
3 baked apples 1 cup confectioners' sugar
White of 1 egg
Press apples through a sieve; beat white of egg until stiff; add half of
sugar, and beat well; add apple and remaining sugar gradually, and beat
until very light. Spread between layers and on top of cake. Two
tablespoons of tart jelly may be beaten with the apple.
530.--COFFEE CREAM FILLING
Follow recipe for Cream Filling (see No. 531), but use one-half cup
strong coffee in place of one-half cup of milk. Or add one teaspoon of
instantaneous coffee to the recipe.
531.--CREAM FILLING
1-1/2 cups milk 1/8 teaspoon salt
1 cup sugar 1 egg slightly beaten
1/4 cup cornstarch 1 teaspoon flavoring
Scald milk, mix sugar, cornstarch, salt, and egg; add to milk, and cook
over hot water, stirring constantly until mixture thickens; cook fifteen
minutes, stirring occasionally. Cool and flavor before spreading.
532.--DATE AND FIG FILLING
1 cup figs 1/2 cup boiling water
1 cup dates Juice 1/2 lemon
1/2 cup sugar
Wash, dry, and chop figs; wash, dry, stone, and chop dates; mix fruit
with sugar, water, and lemon juice, and cook over hot water until thick
enough to spread.
533.--FUDGE FILLING
1-1/2 cups brown sugar 1/3 cup milk
1 tablespoon butter Few grains salt
1 square chocolate 1/2 cup nut meats chopped
Put sugar, butter, chocolate, milk, and salt in a saucepan; heat slowly
to boiling point, and boil to 240 deg. F., or until a soft ball can be
formed when tested in cold water; remove from fire, add nuts, and beat
until smooth and creamy.
534.--MARSHMALLOW FILLING
1 cup sugar 1/2 pound marshmallows
1/3 cup boiling water 1 teaspoon vanilla
Boil sugar and water to 240 deg. F., or until a soft ball can be formed when
tested in cold water; soften marshmallows over hot water, add sirup, and
when partly cooled add vanilla and beat until stiff enough to spread.
Chopped nuts, dates, figs, raisins, or candied fruits may be added.
535.--MOCHA FILLING
2 tablespoons hot black coffee 1/2 teaspoon vanilla
1 tablespoon butter 1 cup confectioners' sugar
2 tablespoons cocoa
Mix coffee, butter, cocoa, and vanilla, and add sugar enough for mixture
to spread without running.
536.--ORANGE FILLING
1/2 cup sugar 1/2 cup orange juice
3 tablespoons flour 1 beaten egg
Grated rind 1/2 orange 1 teaspoon butter
Mix sugar, flour, and rind in the top of double boiler, add orange
juice, egg, and butter, and cook over hot water for twelve minutes,
stirring often.
537.--PRUNE FILLING
To recipe for Boiled Icing (see No. 521) add two-thirds of a cup of
cooked prunes which have been stoned and cut in small pieces, and the
chopped meats from six of the prune stones. Spread between layers of
cake.
FOOTNOTES:
[12] The sirup should be boiled in a small saucepan; otherwise the bulb
of the thermometer will not be covered.