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The 1918 Fanny Farmer Cookbook
1
1
Fig Filling
/2 lb. figs, finely
chopped
1
1
/3 cup boiling water
/3 cup sugar
tablespoon lemon
1
1
juice
Mix ingredients in the order given and cook in double boiler until thick enough to spread.
while hot. Figs may be chopped quickly by forcing through a meat chopper, stirring
Spread
occasionally.
1
2
Marshmallow Paste
/4 cup sugar
/4 lb. marshmallows
/4 cup milk
3
1
1
2
tablespoons hot water
1
/2 teaspoon vanilla
Put sugar and milk in a saucepan, heat slowly to boiling−point without stirring, and boil six
minutes. Break marshmallows in pieces and melt in double boiler, add hot water, and cook
until
mixture is smooth, then add hot syrup gradually, stirring constantly. Beat until cool enough to
spread, then add vanilla. This may be used for both filling and frosting.
1
1
1
3
4
5
Pistachio Paste
To Marshmallow Paste add a few drops extract of almond, one−third cup pistachio nuts
blanched and chopped, and leaf green to color. Use same as Marshmallow Paste.
Prune Almond Filling
To White Mountain Cream add one−half cup selected prunes, stoned and cut in pieces, and
one−third cup almonds blanched and chopped.
Confectioners’ Frosting
2
tablespoons
Chapter XXXII − CAKE FILLINGS AND FROSTINGS
616
Page
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