CHAPTER XXXII
CAKE FILLINGS AND FROSTINGS
Cream Filling
7/8 cup sugar
1/3 cup flour
1/8 teaspoon salt
2 eggs
2 cups scalded milk
1 teaspoon vanilla or
1/2 teaspoon lemon extract
Mix dry ingredients, add eggs slightly beaten, and pour on gradually scalded milk. Cook fifteen minutes in double boiler, stirring constantly until thickened, afterwards occasionally. Cool and flavor.
Chocolate Cream Filling
Put one and one-fourth squares Baker's chocolate in a saucepan and melt over hot water. Add to Cream Filling, using in making one cup sugar in place of seven-eighths cup.
Coffee Cream Filling
Flavor Cream Filling with one and one-half tablespoons coffee extract.
French Cream Filling
3/4 cup thick cream
1/4 cup milk
1/4 cup powdered sugar
White one egg
1/2 teaspoon vanilla
Dilute cream with milk and beat until stiff, using Dover egg-beater. Add sugar, white of egg beaten until stiff, and vanilla.
Strawberry Filling
1 cup thick cream
1/3 cup sugar
White 1 egg
1/2 cup strawberries
1/2 teaspoon vanilla
Beat cream until stiff, using Dover egg-beater, add sugar, white of egg beaten until stiff, strawberries mashed, and vanilla.
