The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-11-11
ALL KINDS Of
CAKE FILINGS

various filings for layer cakes, I will
send few that have found very sat
isfactory. Many good cake recipes
have already been published, any one
of which, if baked in layers, will do for
these fliings
Lemon Cream Filling-Grated rind
and juice Of one lemon, one cup of SUI
gar, half cup water, one heaping ia
blespoon -four, small piece of butter
and very small pinch of salt. Beat
two eggs light and mix the -four into
a batter; pour into the beaten eggs.
AS soon as the rest of the ingredients
have come to a boil, set on the back
part of the stove and stir into it very
quickly; stir vigorously the eggs and
continue to stir until the mixture
comes to boil and thickens to the
consistency of jelly. Spread on the
cakes when partially cool,
Minnehaha Filling-One cup sugar.
half cup boiling water, white of one
egg beaten dry and stiff, one cup raj
sins seeded and chopped Boil sugar
and water until it threads, stir it into
the white of the egg and, lastly, add
the chopped raisins. Season with a
few drops of lemon extract and spread
on cake.
cocoanut FiIing-One and a half
cups graduated sugar, two-thirds cup
water, beat the white of one egg to a
stiff froth; boil sugar until Git just
begins to thread, stir it into the beaten
froth and add rounded cup of shred
ded cocoanut; add a tiny pinch Of
salt and few drops of lemon or
orange extract.
Nut FiIling-One cup sugar half
cup water, white of one egg beaten to
a stiff froth; boil sugar and water IN
til it threads and stir it into the beat
en- egg; add half cup of chopped wal
nuts or almonds and half cup of chop
ped raisins. If more filling is requir-
ed, use half a cup more of sugar, a
little more water and part of another
white of an egg.
Chocolate FiIling-One cup sugar,
half cup water, white of one egg beat
en- to a stiff froth, two-thirds cup, or
more if desired, of grated unsweetened
chocolate; boil sugar and water I'M
til it threads, and stir it into the beat
en- froth, then add the grated choco-
late, tiny pinch of salt and flavor
with vanilla. Instead of using all
chocolate, l sometimes vary by using
half chocolate and half grated cocoa,
nut
Strawberry Cream-Half cup thick
sweet cream beaten until stiff, two ia,
teaspoons sugar and one large cup OF
berries we'll sweetened.
Vienna Cream-One cup thick sour
cream, one cup sugar, one cup hickory
nut or walnut meats put through food
chopper. Stir all together and boil
five minutes, then spread on the lay
ers.
Golden Cream-Yolks of two eggs,
one cup sugar and two teaspoons of
thick sweet cream; beat the yolks
very light and add the sugar and
cream; flavor with vanilla and spread
on cake.
Cooked Cream-One large cup sweet
milk, one cup sugar one well beaten
egg and one heaping tablespoon flour
or cornstarch; boil milk and sugar
wet the cornstarch with a little milk,
mix into the egg and stir quickly into
the boiling milk; flavor to taste
Banana FiIIing-Two-thirds cup ST.
gar, four cups water and juice of one
lemon, one beaten egg, one tablespoon
flour mixed to a smooth batter with a
little water and a tiny pinch of salt;
boil sugar, water and lemon juice, add
the beaten egg to batter, stirring
briskly to prevent curdling. Should be
a thick jelly when done. Crush three
bananas and mix into it, or more if
desired, and when cold spread on the
layers.
Chocolate FiIIing-One cup sweet
milk, one cup sugar, yolks of two eggs
and half cake Of sweet chocolate graf
ed Git may require more chocolate if
the cakes are very smalD and one ia
blespoon vanilla; heat the milk and
add the chocolate, sugar, vanilla and
eggs; set in a double boiler and stir
until a thick jelly
Caramel FiIIing-Two scant cups SUI
gar, two-thirds cup milk and butter
the size of an egg; boil about 10 min
utes and beat until nearly cold. Spread
on the hot cakes. This is rather diff
icult to handle, as it hardens so
quickly.
Any kind of jelly makes a good fill
ing and all kinds of nuts may be used
as well as dates, figs and raisins in
thc 49, do flows fhat have oiuaa.-aa-