The Colorado statesman., 1911-09-02
FOR CAKES AND PIES
RECIPES FOR FILINGS THAT ARE
MOST DELICIOUS.
Cream, Apricot, Cocoanut, Melba and
Other Varieties That Are Well
Worth Trying.

Cream Filling for Layer Cake.-One
cup powdered sugar. one-fourth cup
hot water Let them simmer, beat
white of an egg and mix with the
above. When cold add one-half cup
chopped raisins, one-half cup chopped
walnuts, one tablespoon grated cocoa
nut.
Cream Filling.-Seven-eig cup
sugar, one-half cup flour, one-eighth
teaspoon salt. two eggs, two cups
scalded milk, one teaspoon vanilla or
one-half teaspoon lemon extract. Mix
dry ingredients, add eggs slightly
beaten and pour on gradually scalded
milk. Cook Is minutes in double boil
er, stir constantly until thickened, aft
erward occasionally. Cool and flavor.
Filling for Cake.-Two cups sugar,
one cup sour cream. Boil until 1t
threads. Add teaspoonful flour sift-
ed twice. two-thirds cup chopped
raisins. This is good for filling for
cakes or frosting.
Apricot Filling.-Pick over and
wash two-thirds cup dried apricots.
Put in a 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, If necessary,
to prevent burning. Sweeten to TASTE
and add a few grains salt. Force
through a strainer, using wooden po-
tato masher. Cool, and add orange
Juice to taste. Bake chocolate cake
mixture in individual tins. Scoop out
a 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 apr1cots are frequent
" served as an accompaniment to
bread and butter for the family supper.
II they are forced through stralner
and then favored with orange juice
they are much more delicious. One
hardly recognizes them in their new
dress.
Cocoanut Cream Filling.-MiX one
half cup sugar, 2h tablespoons nour
and a 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.
II the mixture Is stirred until 1t De,
gins to thicken, there is no danger Oh
having a lumpy filling.
MeIba Filling.-Scald an earthen
bowl by pouring hot water into IT,
then chill by pouring cold water into
IT, Put one-half cup butter in bowl
and work, using a wooden spoon, un-
til butter is soft and waxy, allowing
water to run from cold water INTO
bowl during the entire working. 10
butter thus prepared, add, gradually
while beating constantly, one cup pow
dered sugar. Add cream filling, which
has been cooled, made as for cocoa
nut cream filling. omitting the cocoa
nut. Add 11a squares melted, un-
sweetened chocolate. Spread between
LAYERS of sponge cake and on top;
then ornament top with the remaining
mixture, forced through a pastry bag
and tube.
Nut and Raisin 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
to pan, until melted. Let boil, with
out 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
ing constantly until the right consis-
tency 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
as for nut and raisin filing. emitting
nuts and raisins and doubling the
recipe Put between layers of cake
and cover with thin slices of banana.
Frost the top with remaining mix
tn