The Paonia progressive and the Paonia newspaper., 1911-08-31
FOR CAKES AND PIES
RECIPES FOR FILINGS THAT ARE
MOST DELICIOUS.
Cream, Apricot. coeoanut, 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-eigh cup
sugar. one-half cup -four. 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 scaldeo
milk. Cook is minutes In double boil
er, stir constantly until thickened. art
erward occasionally. Cool and flavor.
Apricot Filiing.-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. II necessary.
to prevent burning. Sweeten to taste.
and add few grains salt Force
through a strainer. using a 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 aprf
cot filling Then frost cakes with any
white frosting.
Stewed dried aprieots 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.
Cocoanut Cream Filling.-Mix one
half cup sugar. 2h tablespoons Hour
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
stantiy until the mixture thickens. art
erward occasionally. Cool slightly.
add one-fourth cup shredded cocoanut
and one-half teaspoonful vanilla Use
as n filling for a cake cream pie.
Sprinkle the upper layer OF the pie
with shredded cocoanut and powdered
sugar before baking
II the mixture is stirred until II be
gins to thicken, there is no danger Of
having a lumpy filling.
Melba Filling.-Scald an earthen
bowl by pouring hot water into II.
then chill by pouring cold water into
IL Put onehalf cup butter In bowl
and work. using n wooden spoon. un-
III butter is soft and waxy. allowing
water 10 run from cold water into
bowl during the entire working. To
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 filing. emitting the cocoa
nut. Add IA squares melted. un-
sweetened chocolate. Spread between
layers OF sponge cake and on top:
then ornament top with the remaining
mixture. forced through n pastry bag
and tube.
Nut and Raisin Filiing.-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.