Boston Cooking-School cook book

2% cup powdered sugar 2 tablespoons butter 4% cup flour 2 tablespoons macaroons 2 eggs or 4 egg yolks (dried and rolled) 14 teaspoon salt 2% teaspoon vanilla 1 cup scalded milk 4% teaspoon lemon extract Mix dry ingredients. Add scalded milk gradually. Cook and stir 15 minutes in double boiler. Add eggs, slightly beaten, and cook 3 minutes longer. Add butter and macaroons. Cool and flavor. BUTTERSCOTCH FILLING | 34 cup brown sugar V4 teaspoon salt 4 tablespoons butter 2 eggs, slightly beaten 1% cup bread flour 2 cups milk Vf teaspoon vanilla Mix butter and sugar. Cook 2 minutes or until sirup is brown. Add 12% cups cold milk and scald over hot water. Mix flour and salt with remaining milk, add to hot mixture, and cook 15 minutes. Add eggs, cook 2 minutes. Cool and flavor. LEMON COCONUT CREAM Juice and grated rind 1 lemon 2 egg yolks, slightly beaten 1 cup powdered sugar 1 cup shredded coconut Mix lemon juice and rind with sugar and eyg yolks. Cook 10 minutes in double boiler, stirring constantly. Add coconut. ORANGE FILLING I 4 cup sugar Y4 cup orange juice 21% tablespoons flour ¥% tablespoon lemon juice Grated rind 4 orange 1 egg, slightly beaten 1 teaspoon butter Mix in order given. Cook 15 minutes in double boiler, stirring constantly. Cool. — ORANGE FILLING II 1 tablespoon butter 1 egg yolk, slightly beaten 3 tablespoons powdered sugar 14 cup orange juice 2 tablespoons flour Grated rind 4 orange Y% cup sugar 1 teaspoon lemon juice Cream butter, and add powdered sugar gradually. Mix flour, sugar, and egg yolk. Add orange juice and cook and stir over hot water until mixture thickens. Combine mixtures; add grated rind and lemon juice. CHOCOLATE FILLING 2% squares unsweetened chocolate 3 tablespoons milk 1 cup powdered sugar 1 egg yolk VY teaspoon vanilla Melt chocolate over hot water, add half the sugar, and milk; add remaining sugar and egg yolk. Cook in double boiler until thickened, stirring constantly at first, that mixture may be perfectly smooth. Cool slightly, flavor, and spread. FIG FILLING VY pound figs, finely chopped ¥ cup boiling water ¥g cup sugar 1 tablespoon lemon juice Mix in order given and cook in double boiler until thick enough to spread. Spread while hot. RAISIN FILLING 1 cup sugar 2 egg whites, beaten until stiff YZ cup water 1 cup chopped raisins Cook sugar and water until it spins a thread. Pour slowly on egg whites and beat until thick enough to spread. Fold in raisins. BERTHA’S RAISIN FILLING 1 cup sour cream 1 cup sugar 1 cup seeded raisins Cook in double boiler until thickened. MARSHMALLOW PASTE (Filling or Frosting ) 1 cup sugar \4 pound marshmallows ¥ cup milk 2 tablespoons hot water V teaspoon vanilla Heat sugar and milk slowly to boiling point without stirring. Boil 6 minutes. Cut marshmallows in pieces. Melt in double boiler, add hot water, and cook until smooth, then add hot sirup gradually, stirring constantly. Beat until cool enough to spread, then add vanilla. Pistachio Paste. Add a few drops extract of almond, 44 cup pistachio nuts blanched and chopped, and green food color. MOCHA FILLING 1% cup sugar 2 cups scalded milk Vg cup flour 1 cup butter 1 teaspoon vanilla Mix sugar and flour. Add milk gradually, stirring constantly. Cook 15 minutes in double boiler, stirring constantly until mixture thickens and afterwards occasionally. Add butter, cool, and flavor. Chocolate Mocha Filling. Flavor with 3 ounces melted sweet chocolate. LADY BALTIMORE FILLING Ice Cream Frosting (p. 681) 3 figs, cut in thin strips Y cup chopped pecan nut meats Ys cup seeded raisins, chopped Y% teaspoon almond extract When frosting is ready to spread, add other ingredients to half the frosting, saving other half to frost top and sides of cake. LORD BALTIMORE FILLING