The Pilgrim Cook Book/Cake Icings and Fillings

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Cake Icings and Fillings

Boiled Icing for Cake.

Boil together 1 cup granulated sugar and ½ cup water without stirring until it threads quickly when lifted with a spoon; turn this hot mixture slowly into the white of 1 egg which has been beaten to a stiff froth, beat while turning on the hot liquid; continue to beat until stiff enough to spread; add ¼ teaspoon any preferred extract. If the sugar has cooked too much it will grain; then it may be made smooth by beating in a little boiling water; a teaspoonful at a time.—Mrs. A. J. Koehneke.

Butter Cream Icing and Filling.

One pound powdered sugar, ½ cup butter, 1 teaspoon vanilla, cream. Mix sugar and butter and beat thoroughly, then the cream until it spreads.—Mrs. Graser.

Butter Cream Filling and Frosting.

Beat together 2 heaping tablespoons butter, 6 heaping tablespoons powdered sugar, and 1 tablespoon cream or milk. Beat until light then add ½ teaspoon baking powder and vanilla.—Mrs. O. Braun.

Chocolate Frosting.

One cup confectioner’s sugar, 2 tablespoons butter, ½ teaspoon vanilla, 2 teaspoons cocoa, 2 tablespoons cold black coffee.—Mrs. O. T. Lachmann.

Maple Icing.

One and one-half cups powdered sugar, ½ teaspoon mapleine flavor, ½ teaspoon butter, 2 tablespoons hot milk.—Mrs. H. England.

Strawberry Whip.

Take 1 pint strawberries, 1 cup sugar, and the white of 1 egg. Beat all together until stiff. Serve on jello or cake.—Mrs. Chas. Hemler.

Apple Filling.

Peel and grate 4 good cooking apples, add ¾ cup sugar, 1 egg yolk, juice of I lemon. Beat together and cook about 10 minutes. If not thick enough add 1 scant teaspoon cornstarch dissolved in water.—Mrs. Klipp.

Boston Filling.

Boil 1 cup sugar with 1 cup water till it threads, then beat in the stiffly beaten whites of 2 eggs. Chop 6 figs, 6 maraschino cherries or more, 2 tablespoons walnuts, and stir into the mixture and spread.—Flora Hemler.

Caramel Filling.

Two cups brown sugar, 1 teaspoon flour (rub well in sugar), butter size of walnut, ½ cup cream. Boil altogether until waxy. Flavor with vanilla.—Mrs. Hunt.

Cocoa Filling.

One cup confectionery sugar, 1 teaspoon vanilla, 1 teaspoon cocoa, 1 tablespoon boiled milk. Stir all well together; double the amount if not quite enough.—Mrs. Klipp.

Cocoanut Filling.

One cup boiling milk, 3 rolled crackers, the yolks of 2 eggs, 4 tablespoons sugar, a pinch of salt; cook a few minutes until thick, remove from fire, add 1 cup cocoanut and a few drops of almond oil.

Lemon Filling.

1 cup sugar, 2 tablespoons flour, 1 egg, 1 lemon (juice and grated rind), 1 piece butter, 1 cup water. Add flour to sugar and mix, then add in egg, lemon, butter and water, and boil until thick.—Mrs. W. J. Keuer.

Mocha Filling.

Two cups powdered sugar, 1 cup sweet butter, 2 tablespoons cocoa, 4 tablespoons hot coffee, 1 teaspoon vanilla.—Flora Hemler.

Nut Filling.

One cup milk, ½ cup granulated sugar, small piece butter, yolk of 1 egg, cup chopped walnuts, cornstarch, vanilla. Let the milk, sugar, butter and egg come to a boil, thicken with cornstarch, add the walnuts, flavor with vanilla. Spread between the layers. If a plain custard filling is desired, omit nuts.—Mrs. Theo. Doering.

Pineapple Filling.

About 1¼ cups to ½ cup pineapples, shredded and the juice, add ½ cup sugar and 1 teaspoon pineapple extract. Boil and thicken with a little cornstarch dissolved in water; boil about 10 minutes.—Mrs. Klipp.

Tutti Frutti Filling.

Make a boiled frosting and when cool add ½ pound almonds and a scant ½ cup raisins (chopped fine); add a little citron sliced thin. Spread at once.—Mrs. H. A. Zorn.