=Cream Filling.=—2 cups sugar, 3 cups milk, 3 heaping tablespoons
corn-starch, yolks 5 eggs, 1 tablespoon butter, 2 teaspoons extract
vanilla. Scald milk in double boiler, add corn-starch dissolved in
little cold milk, stir till smooth. Add sugar, cook 10 minutes. Add
egg yolks, cook 4 minutes, take off and add vanilla.
=Cream Filling, 2.=—2 cups milk, 2 eggs, 3 tablespoons sifted flour, 1
cup sugar, flavoring. Cook as above.
=Cream Filling, 3.=—1 cup thick cream whipped to a solid froth, ½ cup
powdered sugar, 1 teaspoon extract vanilla. Mix lightly together and
use at once.
=Cocoanut Filling.=—1 cup grated cocoanut, 1 cup sugar, 1 cup milk, 2
eggs. Cook all together 5 minutes.
=Cocoanut Filling, 2.=—To cream filling, 2 add 2 cups freshly grated
cocoanut, and 2 teaspoons extract vanilla.
=Chocolate Cream Filling.=-½ cake chocolate, grated, ⅔ cup milk, ½ cup
sugar, 1 tablespoon butter, pinch salt, 1 teaspoon extract vanilla.
Boil gently till thick.
=Chocolate Filling.=-¼ cake chocolate, grated, ½ cup milk, yolk 1 egg,
1 cup sugar, 1 teaspoon extract vanilla. Boil sugar, chocolate, and
milk till thickened, add egg yolk, cook 2 minutes, take from fire, add
vanilla.
=Chocolate filling, 2.=—5 tablespoons grated chocolate, cream to
moisten, 1 cup sugar, 1 egg, 1 teaspoon extract vanilla. Beat egg, add
chocolate and sugar, cook over fire till thick, add flavoring.
=Lemon Filling.=—Grated rind 2 lemons, their strained juice, 2 cups
sugar, whites 2 eggs, 1 cup boiling water, 2 tablespoons flour mixed
with cold water, 1 tablespoon melted butter. Cook together in double
boiler, adding beaten whites last.
=Orange Filling.=—As lemon filling, using but ½ cup sugar and oranges
instead of lemons.
=Fig Filling.=-½ pound chopped figs, 2 tablespoons sugar, 3
tablespoons boiling water, 1 tablespoon lemon juice. Cook in double
boiler till thick enough.
=Fruit Filling.=—4 tablespoons finely chopped citron, same of chopped
seeded raisins, ½ cup chopped blanched almonds, ¼ pound chopped figs,
whipped whites 3 eggs, ½ cup sugar. Whip whites with sugar, add
fruits, and beat well.
=Prune and Nut Filling.=—Soak ½ pound large prunes over night. Steam
until plump and soft. Remove pits. When cold add ½ cup chopped
blanched almonds and stir into this whites 3 eggs, beaten stiff, with
½ cup powdered sugar.
=Almond Icing.=—Whites 3 eggs, 1 pound Jordan (sweet) almonds, 3 cups
sugar, 10 drops extract rose. Pound to fine paste almonds, with a
little sugar; then add whites of eggs, rest of sugar, and extract;
pound few minutes to thoroughly mix. Take up in bowl and use as
directed.
=Clear Icing, for Cake.=—Put 1 cup sugar in a bowl with a tablespoon
lemon juice and whites of 2 eggs. Mix together smooth and pour over
the cake; if the cake is not hot enough to dry it, place it in the
mouth of a moderately warm oven.
=Transparent Icing.=—Place 1 pound pulverized white sugar in saucepan
with ½ pint water. Boil to consistency of mucilage, then rub sugar
with wooden spatula against sides of pan until it assumes white, milky
appearance. Stir in 2 tablespoons extract vanilla; mix well together.
Pour this while hot over top of cake so as to completely cover it.
=Chocolate Transparent Icing.=—Melt 3 ounces fine chocolate with small
quantity water in pan over fire (stirring constantly) until it becomes
soft. Dilute this with ½ gill of syrup; work until perfectly smooth.
Then add to boiled sugar as above.
=White Icing.=—The whites of 4 eggs, 1½ pounds white sugar dust, the
juice of ½ lemon, ¼ ounce extract rose. Place the whites and the
sugar in a bowl with the juice and extract. Beat with a wooden spoon
until, letting some run from the spoon, it maintains the thread-like
appearance for several minutes, when use as directed.
=Bakers’ Soft Icing.=—Boil 2 cups granulated sugar with 1 cup water
without stirring till it ropes when dropped from fork. Take quickly
from fire, let stand untouched till blood-warm. Beat till thick as
soft dough, take in hands and knead till soft, smooth, and creamy.
Pack in covered glass and keep in cold place. To use, put some in
bowl, set in hot water, stir constantly till soft enough to spread.
Flavor and use. Will keep indefinitely.
=Boiled Icing.=—Boil 1 cup granulated sugar with ½ cup water till it
ropes when dropped from fork. Pour gradually over stiffly whipped
whites of 2 eggs, beating hard. Add flavoring and use at once.
=Chocolate Water Icing.=—Melt 3 ounces fine chocolate in a few spoons
water until creamy. Boil 2 cups granulated sugar with 1 cup water
without stirring till it can be rolled in soft ball between fingers in
cold water. Take from fire, stir for a moment till it becomes slightly
cloudy. Add chocolate and use at once on cake.
=Plain Icing.=—Whip white 1 egg till frothy. Add 1 teaspoon cold
water, then 1 tablespoon at a time, sufficient sifted confectioners’
sugar to make stiff enough to spread. Flavor as desired.
=Royal Icing.=—Put whites 2 eggs in a bowl, add 1 tablespoon sifted
confectioners’ sugar, beat 3 minutes. Add another tablespoon sugar,
beat again, continue till icing is very stiff and glossy, adding 1
teaspoon lemon juice. Spread on cake, let stand till dry.
=Water Icing.=—To 2 tablespoons boiling water add enough
confectioners’ sugar to make thick enough to spread. Add any flavoring
desired.
=Maple Sugar Frosting.=—Boil ½ pound broken maple sugar with 3
tablespoons water till dissolved and thick enough to rope when dropped
from fork. Pour gradually on whipped whites of 2 eggs. Beat till thick
enough to spread.
=Marshmallow Frosting.=—Heat 2 tablespoons milk and 6 tablespoons
sugar over fire; boil 6 minutes without stirring. In double boiler
heat ¼ pound cut marshmallows. When very soft add 2 tablespoons
boiling water, cook till smooth. Beat in hot sugar; keep beating till
partly cool, add ½ teaspoon extract vanilla. Use at once.
[Illustration: (Decorative Design)]