The 1918 Fanny Farmer Cookbook

unsweetened

chocolate

tablespoons

milk

cup powdered sugar

Yolk 1 egg

/2 teaspoon vanilla

Melt chocolate over hot water, add one−half the sugar, and milk; add remaining sugar, and

yolk

of egg; then cook in double boiler until it thickens, stirring constantly at first, that mixture

may be

perfectly smooth. Cool slightly, flavor, and spread.

Nut or Fruit Filling

To White Mountain Cream add chopped walnuts, almonds, figs, dates, or raisins, separately

in combination.

Cocoanut Filling

Whites 2 eggs

Fresh grated cocoanut

Powdered sugar

Beat whites of eggs on a platter with a fork until stiff. Add enough powdered sugar to spread.

Spread over cake, sprinkle thickly with cocoanut. Use for layer cake, having filling between

and

on top.

Lemon Cocoanut Cream

Juice and grated rind

lemon

Yolks 2 eggs

cup powdered

sugar

cup shredded

cocoanut

Mix lemon juice and rind with sugar and yolks of eggs slightly beaten; cook ten minutes in

double boiler, stirring constantly; then add cocoanut. Cool, and use as a filling for

Corn−starch

Cake, or any cake made from the whites of eggs.

Chapter XXXII − CAKE FILLINGS AND FROSTINGS

615