The Cairo bulletin. (Cairo, Ill.) 1???-1928, 1911-09-24
FOR CAKES AND PIES
RECIPES FOR FILINGS THAT ARE
MOST DELICIOUS.
Cream, Apricot, cocoanut, MeIba and
Other Varieties That Are Well /.
Worth Trying.

Cream Filling for Layer Cake. One
cup powdered sugar, one-fourth cuI
hot water. Let them simmer, bea
white Of an egg and mix with thu
above. When cold add one.half cur
chopped raisins, one-half cup chopped
walnuts, one tablespoon grated cocoa
nut.
Cream Filling. -Seven-eighths cur
sugar, one-half cup -four, one-eightf
teaspoon salt, two eggs. two cups
scalded milk, one teaspoon vanilla OF
one-half teaspoon lemon extract. Miy
dry ingredients. add eggs slightly
beaten and pour on gradually scaldet
milk. Cook Is minutes In double boil
err. stir constantly until thickened, aft
erward occasionally. Cool and favor
Filling for Cake.--Two cups sugar
one cup sour cream. Boil until II
threads. Add teaspoonful -four sift
ed twice, two-thirds cup chopped
raisins. This is good for filling fol
cakes or frosting.
Apricot Filling.--Pick over and
wash two-thirds cup dried apricots
Put In saucepan. cover with cold wa
ter and let soak over night, or for sew
eral hours. Cook slowly In water In
which they have been soaking until
soft, adding more water, II necessary
to prevent burning. Sweeten to taste,
and add a few grains salt Force
through strainer, using wooden po-
tato masher. Cool, and add orange
Juice to taste Bake chocolate cake
mixture in individual tins. Scoop out
portion from the center Of each cake
and fill cavities thus made with april
cot filling. Then frost cakes with any
white frosting.
Stewed dried apricots are frequent
ly served as an accompaniment to
bread and butter for the family supper.
II they are forced through strainer
and then favored with orange juice,
they are much more delicious. One
hardly recognizes them In their new
dress. M
Cocoanut Cream Filling.-Mix one
half cup sugar, 2h tablespoons -four
and few grains salt; then add one
egg, beaten slightly. Scald one cup
milk and pour, gradually, on the mix
ture, stirring constantly. Cook 10
minutes in double boiler, stirring con-
stantly until the mixture thickens, aft
erward occasionally. Cool slightly,
add one-fourth cup shredded cocoanut
and one-half teaspoonful vanilla. Use
as a filling for cake cream pie.
Sprinkle the upper layer Of the pie
with shredded cocoanut and powdered
sugar before baking. 4
II the mixture is stirred until 1t be-
gins to thicken, there is no danger Of
having lumpy filling.
Melba Filling.-scald an earthen
bowl by pouring hot water into it,
then chill by pouring cold water into
1t. Put one-half cup butter in bowl
and work, using a wooden spoon, un.
til butter is set and waxy, allowing
water to run fom cold water into
bowl during tie entire working. To
butter thus PR ared, add, gradually,
while beating c stantly, one cup pow
tered sugar. NJ | cream filling, which
has been coolet made as for cocoa
nut cream fllic; emitting the cocoa
nut. Add IL squares melted. I'M
sweeteEed chocolate. Spread between
ayers of sponge cake and on top; |
hensornament top with the remaining |
forced through a pastry bag
and tube.
Nut and Ralsln Filling.-Put one
half cup sugar and three tablespoons
boiling water in smooth granite |
saucepan. place on front Of range and
stir, to prevent sugar from adhering
70 pan, until melted. Let boil. with
,ut stirring. until the syrup will
thread when dropped from tip OF
spoon. Beat the white OF one egg and
pour on syrup. very gradually, beat
ng constantly until the right consis-
.ency to spread; then add one-fourth
cup raisins. seeded and cut in small
pieces and one-fourth cup English wal
nut meats broken in small pieces.
Banana Filling. --Make filling same
rs for nut and raisin filling, emitting
nuts and raisins and doubling the
recipe. Put between layers Of cake
md cover with thin slices of banana.
Frost the top with remaining mix.
ure.