Norwich bulletin., 1916-12-30
cAkE-FILLlNo AND lclNes.

Dear Social Corner Sisters: The following are some very good cake filings and ieings:
 Chocolate Fruit Filling: Four squares unsweefened chocolate. four table spoons milk three-quarters cup of sugar, one tablespoon butter, one egg, one-foufth teaspoon salt. one teaspoon vanilla extract, one-hah teaspoon bak- ing powder. one-hah cup chopped pre- served ginger .one-half cup chopped preserved cherries Melt chocolate in
 upper pan Of a double boiled, add the milk, sugar. butter, egg well beaten, and salt. and cook over the fire until mixture thickens, stirring constantly. Cool, add extract, baking powder. ginger and cherries. Sufficient for three-layer cake.
 Cocoanut FiIlinc: Four egg whites one teaspoon baking powder. one cup sugar, one cup coeoanut, cne-haIf tea spoon almond extract Beat up the whites of eggs with baking powder, add sugar, cocoanut, and extract, and stir over fire until mixture Is hot. Use at once between layers and on top of cake. Sufficient for one e-fayer cake. Lemon Filling: Four lemons. fouI eggs, one-hah teaspoon baking pow der. one cup sugar. one-half cup but ter, three-quarters cup water. Strain juice of lemons into saucepan. add eggs, baking powder mixed with sugar butter and water. Stir over slow fire until the mixture boils for two min- I utes. Cool and use. Sufficient for two | layer cake.
 Orange Filling: Two tablespoons of
 butter, one-haf cup sugar. two egg yolks, one orange, one-haH teaspoon 1 baking powder. two tablespoons cake crumbs, one teaspoon lemon juice, yolk l of eggs. grated rind and strained Juice | Of orange, and stir over the fire un- l til the mixture thiekens, but do not
 allow to boil. Add powder. cake crumbs and lemon juice. Cool and use. Sufficient for one-1ayer cake. Fig Filling: One-haR pound chop ped. figs, two tablespoons sugar, two tablespoons boiling water. one table
 spoon lemon juice. Cook all the in
 gredients together in a double boiler until thick enough to spread without
 running off the cake Have the cake
 cold and the filling hot.
 Fruit Filling: Whites of three eggs, one-half cup sugar, four tablespoons tclapped citron, four tablespoons
 chopped raisins. one-half cup chopped
 almonds, one-quarter pound chopped figs. Beat the whites to stiff froth;
 add sugar gradually, then the fruits and nuts.
 MarshmaIIow Filling: One cup of
 sugar, five tablespoons boiling water,
 white of one egg. eight marshrna1lows, , one-half teaspoon vanilla. Beat the SSS WAllS unL1l Sl1lL and neat marsh nallows soft. Boil sugar and water
 to spin thread; pour on egg and
 marshmallows and beat until cool to
 | spread.
 Almond Icing: One cup blanched and
 chopped almonds. four tablespoons of
 sugar, one cup sugar, one-half cut water. two egg whites, one-half tea spoon baking powder, one teaspoon
 rose extract. Brown almonds in oven
 Put four tablespoons sugar in sauce
 pan; stir over fire until brown, add
 almonds. cool and pound. Boil sugar : and water for five minutes, add al- nonds, pour on to beaten whites of } eggs mixed with powder, add extract and beat thick enough to spread. Coffee Butter Icing: One and three :, quarters, cups confectionery Zagar ? one-half cup sweet butter, one-quartef teaspoon baking powder, one table spoon coffee extract. Rub connection ers' sugar through a fine sieve. Cream butter in bowl, and work sugar grad : coffee extract, and coffee icing is ready ! for use.
 GeIatine Icing: Two teaspoons gela. ]; half cup boiling water, oNs-half tea. . spoon baking powder. one teaspoon ' ' orange extract. five and one-haF cups confectioners' sugar. Mix gelatint = with cold water; add boiling water and '' stir over fire until dissolved: add the = baking powder, extract and enough t confectioners' sugar to make thick d to spread. Sufficient for two cakes. y Best wishes to all.
  U An opening extends through a new