, 1934-12-21

thlckenS. Cool signify and aud n
vanilla. Cool before using.
Variation Of Cream Filling
Cocoanut Cream Filling Stir in
u cup shredded coconut, when fill
ing is cooked.
Good for cake. tartS or pie fill
ingS.
Chocolate Cream Filling = Cut
up X square chocolate and put into
double boiler with the cold milk;
scald together. then beat till smooth
with double Dover beater. Use 2
tablespoons more sugar than In plain
cream filling.
Good for cake, tarts or pie filings.
Fruit Filling - To cream filling
add 2 TABLESPOONS drained crushed
pineapple. 2 tablespoons candied
cherries and 2 TABLESPOONS chopped
nuts Cpecans or filberts).
Lemon Filling
2 tablesoons lemon Juice. ! tea
spoon grated lemon rind. = cup sug-
ar. AZ tablespoons -four, = cup
boiling water, / egg yolk, = teaspoon
salt. ! teaspoon butter.
Crate lemon rfnd and add il to
lemon Juice, 20 steep.
Mix sugar and flour well in double
boiler, and stir in boiling water.
Cook. stirring constantly, until
thick. then occasionally to kill
starch taste.
Pour over beaten egg yolk and
salt. stirring rapidly. Return to.
double boiler: cook and stir a few
moments 10 thicken egg.
Remove from heat. stir in lemon
juice and rind. Add butter. Cool.
Good for cake, tarts or pies.
Orange Filling
y cup orange juice, ? teaspoons
orange rind. u cup SUGAR. AZ table
spoons flour. | egg yolk. i teaspoon
salt. 2 teaspoons butter.
Bring orange Juice 70 boiling point.
Mix sugar and flour well and slow
~ stir In the orange juice. Return
TO double boiler and cook, stirring
constantly until thick. then ocas-
ionly until done.
Beat egg yolk and salt, and stir
the hot mixture into the egg, then
return to double boiler and stir a
Few moments until egg thickens.
Remove from heat and add butter
and orange rind. Cool.
Good for cake or tart filling - for
pies, increase flour TO 6 tablespoons.
Dried Fruit Filings
These cake Filings also make de.
licious fillirss for tarts and lat
tice-top pies.
!. Put dried fruits - pitted dates.
chopped figs. raiSins. or soaked dried
apricotS - in double boiler with a
little water and sugar 70 sweeten.
Cook, stirring occasionally until
thick enough TO spread without
running off cake. Remove from
heat and add a little lemon Juice
TO sharpen flavor. "A little grated
rind may be stewed with the fruit.)
Dates. Figs. RaiSins - = pound OF
fruit. chopped, cooked with 4. cup.
sugar. i-3 cup boiling water and
tablespoon lemon juice, until thick.
Apricot - Soak u pound we'll
washed. dried apricots in ! cup
warm water owe night. Next MORN
ing, add u cup sugar. cook until
very tender. Press through sieve. If
too thin. cook and stir until thick
ened. May be used as filling, also
over top OF cake - very luscious IL
topped with Sweetened whipped
cream Favored with a few drops OF
almond extract. Or pipe whipped
cream around as a border on april
cots.
Jelly, Jam, Conserve Filings.
ANY thick Jam. Jelly or conserve
makes a good filling. Chopped nuts.
TalSinS. cocoanu., may be added.
Note - In Lesson IL. there will be
a whipped cream recipe with gela-
tine In II. for a filling that will
stand UP" better than whipped
cream alone the Vanilla Char
Any Of the Charlotte or Ba-
yarian Creams make delicious cake
Filings, particularly for delicate
cakes. Spread filling on cold cake
Just after folding in the whipped
cream, and let stand until firm be-
lore putting upper layer Of cake OH
1t.
For the Ordinary Whipped Cream
Filling
! cup heavy cream, 4 cup fruit
sugar. ! egg white. y teaspoon va
Beat cream stiff. add sugar and
beaten egg white. Flavor
with vanilla or other extract.
Suggested Variations
]. Add u cup candied cherries or
y cup chopped dates. FIGS or rails