CAKE FILLINGS AND ICINGS Whipped-Cream Filling.
Pour a cupful double cream into a bowl and whip with a Dover egg beater till stiff. Stop as soon as it begins to be quite thick or it will change to butter. Sweeten with 2 tablespoonfuls powdered sugar and flavor with teaspoonful McIlhenny's Mexican Vanilla. This may be spread between layers of cake, then the top ornamented with a little of the cream squeezed through el pastry bag.
Maple-Cream Filling.
Boil / cupful maple sirup until quite thick. Then add to it a tea spoonful granulated gelatin which bas been dissolved in 2 tablespoonfuls cold water. Allow it to cool, and as soon as it begins to thicken, beat vvith a fork, then add it to a cupful thick cream which bas been beaten stiff.
Chocolate-Cream Filling.
1 cupful sugar, cupful flour, Dash salt, 2 eggs, 1 teaspoonful McIlhenny's Mexi can Vanilla, I square Runkel's Chocolate, 2 cupfuls milk.
Put into bowl the sugar, flour, and salt, blend thoroughly, then mix with the eggs well beaten. Scald the milk in a double boiler and add to it the egg mixture, beating steadily till it thickens. As soon as it is taken from the fire, stir in the melted choco late and vanilla. Pour between lay ers of a cake when it has cooled.
Caramel Filling.
1 tablespoonful butter, cupful sugar, / cupful cream, / cupful caramel, 1 teaspoonful Malhenny's Meid can Vanilla.
Boil together the butter, sugar, and cream until it spins a thread. Then add the caramel and vanilla, beat un til cool, and pour between the cake.
Cream Filling.
cupfuls milk, 1 teaspoonful butter, Dash salt, 2 eggs, cupful sugar, 3 tablespoonfuls cornstarch, 1 teaspoonful McIlhenny's Mexi can Vanilla.
Scald the milk with the butter, sug ar, and salt; add the eggs beaten to gether with the cornstarch. As soon as the mixture becomes creamy, beat it thoroughly, cool, and add the va nilla. To make a coffee filling, use this recipe exactly as given, only add ing cupful very strong black coffee and leaving out cupful hot milk.
Orange Filling.
Juice and grated rind 1 orange, 1 teaspoonful lemon juice, 1 teaspoonful orange extract, Whites 2 eggs, cupful powdered sugar, 1 teaspoonful gelatin, 2 tablespoonfuls cold water.
Put the gelatin to soak in the cold water, then set it into a bowl of boil ing water until it dissolves, and add to the juice of the fruit. As soon as it begins to thicken, beat with a fork till fluffy, and mix with the powdered sugar and whites of eggs beaten to a stiff froth.
Peach Filling.
1 cupful whipped cream, A cupful powdered sugar, 1 cupful peach pulp.
Cut up 2 or 3 very ripe, juicy peaches and squeeze them through a potato ricer. Add to the pulp the sugar and cream beaten to a stiff froth. Blend thoroughly and put be tween layer cake. All recipes where whipped cream is added to a filling ought to be eaten as soon as possible after being made. The liquor soaks into a cake if it stands any time.
Red-Raspberry Filling.
A cupful red raspberries, White 1 egg, A cupful powdered sugar, 1 cupful thick cream.
Whip the cream to a stiff froth, also the white of egg. Put the two together and with fork stir the sug ar in, blending it perfectly. At the last, just before spreading the cake, stir in the raspberries thoroughly mashed. Strawberries may be used in the same way or the pulp of fresh apricots.
Tutti-Frutti Filling.
1 cupful whipped cream, A cupful powdered sugar, 1 cupful combination chopped walnuts, almonds, dates, rai sins, and shaved citron.
Whip the cream very stiff, beat in the sugar, then add the nuts and fruit, blending it thoroughly with a fork.
Plain Icing.
Pour 2 tablespoonfuls whipped cream into a bowl and sift over it sufficient confectioner's sugar to make an icing thick enough to spread. Fla vor with any extract or fruit juice you desire to use.
Egg Icing.
White 1 egg, 1 cupful confectioner's sugar, 1 teaspoonful lemon juice.
Whip the white of egg until frothy, beat in the lemon juice, then the sugar, until the icing is of a con sistency that will spread.