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Ingredients

• Cream Filling
• 7/8 cup sugar
• 2 eggs
• 1/3 cup flour
• 2 cups scalded milk
• 1/8 teaspoon salt
• 1 teaspoon vanilla or
• 1/2 teaspoon lemon extract
• Mix dry ingredients, add eggs slightly beaten, and pour on gradually scalded milk. Cook fifteen minutes in double boiler, stirring constantly until thickened, afterwards occasionally. Cool and flavor.
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• chocolate Cream Filling
• Put one and one-fourth squares unsweetened chocolate in a saucepan and melt over hot water. Add to Cream Filling, using in making one cup sugar in place of seven-eighths cup.
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• coffee Cream Filling
• Scald milk with two tablespoons ground coffee, strain, and make same as Cream Filling.
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• French Cream Filling
• 3/4 cup thick cream
• 1/4 cup powdered sugar
• 1/4 cup milk
• White one egg
• 1/2 teaspoon vanilla
• Dilute cream with milk and beat until stiff, using an egg-beater. Add sugar, white of egg beaten until stiff, and vanilla.
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• Strawberry Filling
• 1 cup thick cream
• White 1 egg
• 1/3 cup sugar
• 1/2 cup strawberries
• 1/2 teaspoon vanilla
• Beat cream until stiff, using an egg-beater, add sugar, white of egg beaten until stiff, strawberries mashed, and vanilla.
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• lemon Filling
• 1 cup sugar
• 1/4 cup lemon juice
• 2 1/2 tablespoons flour
• 1 egg
• Grated rind 2 lemons
• 1 teaspoon butter
• Mix sugar and flour, add grated rind, lemon juice, and egg slightly beaten.
• Put butter in saucepan; when melted, add mixture, and stir constantly until boiling-point is reached.
• Care must be taken that mixture does not adhere to bottom of saucepan. Cool before spreading.
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• orange Filling
• 1/2 cup sugar
• 1/4 cup orange juice
• 2 1/2 tablespoons flour
• 1/2 tablespoon lemon juice
• Grated rind 1/2 orange
• 1 egg slightly beaten
• 1 teaspoon butter
• Mix ingredients in order given.
• Cook ten minutes in double boiler, stirring constantly. Cool before spreading.
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• chocolate Filling
• 2 1/2 squares unsweetened chocolate
• 3 tablespoons milk
• 1 cup powdered sugar
• Yolk 1 egg
• 1/2 teaspoon vanilla
• Melt chocolate over hot water, add one-half the sugar, and milk; add remaining sugar, and yolk of egg;
• then cook in double boiler until it thickens, stirring constantly at first, that mixture may be perfectly smooth.
• Cool slightly, flavor, and spread.
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• Nut or fruit Filling
• To White Mountain Cream add chopped walnuts, almonds, figs, dates, or raisins, separately or in combination.
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• Cocoanut Filling
• Whites 2 eggs Fresh
• grated cocoanut
• powdered sugar
• Beat whites of eggs on a platter with a fork until stiff. Add enough powdered sugar to spread. Spread over cake, sprinkle thickly with cocoanut. Use for layer cake, having filling between and on top.
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• lemon Cocoanut Cream
• juice and grated rind 1 lemon
• Yolks 2 eggs
• 1 cup powdered sugar
• 1 cup shredded cocoanut
• Mix lemon juice and rind with sugar and yolks of eggs slightly beaten; cook ten minutes in double boiler, stirring constantly; then add cocoanut.
• Cool, and use as a filling for corn-starch cake, or any cake made from the whites of eggs.
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• fig Filling
• 1/2 lb. figs, finely chopped
• 1/3 cup boiling water
• 1/3 cup sugar
• 1 tablespoon lemon juice
• Mix ingredients in the order given and cook in double boiler until thick enough to spread. Spread while hot. figs may be chopped quickly by forcing through a meat chopper, stirring occasionally.
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• marshmallow Paste
• 3/4 cup sugar
• 1/4 lb. marshmallows
• 1/4 cup milk
• 2 tablespoons hot water
• 1/2 teaspoon vanilla
• Put sugar and milk in a saucepan, heat slowly to boiling-point without stirring, and boil six minutes.
• Break marshmallows in pieces and melt in double boiler, add hot water, and cook until mixture is smooth, then add hot syrup gradually, stirring constantly.
• Beat until cool enough to spread, then add vanilla. This may be used for both filling and frosting.
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• pistachio Paste
• To marshmallow Paste add a few drops extract of almond, one-third cup pistachio nuts blanched and chopped, and leaf green to color. Use same as marshmallow Paste.
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• prune almond Filling
• To White Mountain Cream add one-half cup selected prunes, stoned and cut in pieces, and one-third cup almonds blanched and chopped.
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• Confectioners’ frosting
• 2 tablespoons boiling water or cream
• Confectioners’ sugar
• Flavoring
• To liquid add enough sifted sugar to make of right consistency to spread; then add flavoring.
• fresh fruit juice may be used in place of boiling water. This is a most satisfactory frosting, and is both easily and quickly made.
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• orange frosting
• Grated rind 1 orange
• 1 tablespoon orange juice
• 1 teaspoon brandy
• Yolk 1 egg
• 1/2 teaspoon lemon juice
• Confectioners’ sugar
• Add rind to brandy and fruit juices; let stand fifteen minutes.
• Strain, and add gradually to yolk of egg slightly beaten.
• Stir in confectioners’ sugar until of right consistency to spread.
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• gelatine frosting
• 2 1/2 tablespoons boiling water
• 3/4 cup confectioners’ sugar
• 1/2 teaspoon granulated gelatine
• 1/2 teaspoon vanilla
• Dissolve gelatine in boiling water.
• Add sugar and flavoring and beat until of right consistency to spread. Crease in squares when slightly hardened.
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• Plain frosting
• White 1 egg
• 1/2 teaspoon vanilla or
• 2 teaspoons cold water
• 1/2 tablespoon lemon juice
• 3/4 cup confectioners’ sugar
• Beat white of egg until stiff; add water and sugar. Beat thoroughly, then add flavoring. Use more sugar if needed. Spread with a broad-bladed knife.
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• chocolate frosting I
• 1 1/2 squares chocolate
• Yolk 1 egg
• 1/3 cup scalded cream
• 1/2 teaspoon melted butter
• Few grains salt
• Confectioners’ sugar
• 1/2 teaspoon vanilla
• Melt chocolate over hot water, add cream gradually, salt, yolk of egg, and butter. Stir in confectioners’ sugar until of right consistency to spread: then add flavoring.
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• chocolate frosting II
• 1 3/4 cups sugar
• 4 squares chocolate, melted
• 3/4 cup hot water
• 1/2 teaspoon vanilla
• Boil sugar and water, without stirring, until syrup will thread when dropped from tip of spoon.
• Pour syrup gradually on melted chocolate, and continue beating until of right consistency to spread; then add flavoring.
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• chocolate frosting III
• 2 squares chocolate
• 3 tablespoons hot water
• 1 teaspoon butter
• Confectioners’ sugar
• 1/4 teaspoon vanilla
• Melt chocolate over boiling water, add butter and hot water. Cool, and add sugar to make of right consistency to spread. Flavor with vanilla.

Description

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