The 1918 Fanny Farmer Cookbook


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Chapter XXXII − CAKE FILLINGS AND FROSTINGS  
Cream Filling  
7
1
1
/8 cup sugar  
eggs  
/3 cup flour  
2
2
cups scalded milk  
/8 teaspoon salt  
1
1
teaspoon vanilla or  
/2 teaspoon lemon  
extract  
Mix dry ingredients, add eggs slightly beaten, and pour on gradually scalded milk. Cook  
minutes in double boiler, stirring constantly until thickened, afterwards occasionally. Cool  
flavor.  
fifteen  
and  
1
Chocolate Cream Filling  
Put one and one−fourth squares unsweetened chocolate in a saucepan and melt over hot  
water.  
2
Add to Cream Filling, using in making one cup sugar in place of seven−eighths cup.  
Coffee Cream Filling  
Scald milk with two tablespoons ground coffee, strain, and make same as Cream Filling.  
3
French Cream Filling  
3
/4 cup thick  
cream  
1
/4 cup powdered  
sugar  
/4 cup milk  
1
White one egg  
1
/2 teaspoon vanilla  
Dilute cream with milk and beat until stiff, using an egg−beater. Add sugar, white of egg  
until stiff, and vanilla.  
beaten  
4
Chapter XXXII − CAKE FILLINGS AND FROSTINGS  
613  


Page
614 615 616 617 618

Quick Jump
1 180 359 539 718