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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
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