The fillings can be made of more :wUfes| rich-
ness, to suit the price obtained for the gopdg. If
less eggs are used in the fillings, another tTkici^-
ing must be substituted in the form of starch,' or
flour. In this manner lemon pie and other cream
fillings can be made with two or three yolks to
the quart, instead o.f using six or eight yolks, us-
ing more starch and a little more butter. Fruit
fillings may also be iiade less expensive in this
manner. Some large bakeries use a cream filling
made from water, eggs and starch or flour in the
hot season, which has better keeping qualities
than milk creams, which sour readily in summer.
III.— ALMOND AND NUT CREAM FILLING.
One pint of rich milk or cream, eight yolks,
four ounces of chopped and browned almonds or
nuts, eight ounces of sugar, one ounce of corn-
starch.
Mix the sugar, yolks and starch and add the
milk. Set on the fire and stir constantly till it
thickens, but do not let it boil. Add the nuts and
vanilla flavor. Let cool and use for filling.
112.— CHOCOLATE NUT CREAM, OR
CARAMEL NUT CREAM.
Add to No. Ill one ounce of powdered cocoa or
some caramel.
113— ALMOND FILLING NO. i.
Half a pound of almond paste, four ounces of
browned and crushed almonds, eight ounces of
sugar, half a. pint of milk, two ounces of butter,
six eggs.
Rub the almond paste soft with the eggs, add
sugar, butter and almonds, put on the fire with
the milk and stir till it thickens. Let cool, flavor
with vanilla and use for layer cakes and tart filling,
114.— ALMOND FILLING NO. 2.
Six ounces almond paste, four ounces of dry
macaroons powdered, one pint of milk.
Boil on a slow fire to a cream, and mix with a
and eight ounces of powdered sugar. Mix and
let cool and use for filling.
115.— NUT FILLING NO. 1.
Four ounces of crushed nuts, eight ounces of
sugar, four ounces of butter, five eggs, the grated
rind of one lemon, little ground cinnamon.
Break the eggs in the saucepan, beat up with
the sugar, butter and spices, add the nuts, put on
the fire and stir till it thickens. Let cool and use.
Chocolate may be added for chocolate filling.
1x6.— NUT FILLING NO. 2.
One pound of brown sugar, one pound of
crushed nuts, twelve eggs, half a teaspoonful of
ground cloves and cinnamon.
Put the sugar with half a pint of water on the
fire and boil to a syrup. Pour it into the well
beaten eggs and mix in the nuts and spices.
Add a few cakecrumbs for thickening. Let cool
and use.
117.— COCO ANUT FILLING.
One pound of fine chopped cocoanut, eight
ounces of sugar, four ounces of butter, two ounces
of cornstarch, half pint of milk✪ Cocoanut Filling.
Mix the starch with half of the sugar, set the
milk and butter to boil with the other half of the
sugar, let boil and mix with the starch and nuts.
Flavor with vanilla. Let cool and use.
118.— ORANGE FILLING.
One pound of sugar, one pint of white wine,
four oranges, two lemons, two ounces of butter,
two ounces of cornstarch, sixteen yolks of eggs✪ Orange Filling.
Put the yolks in the saucepan, mix with sugar
and starch, add the butter, the grated rind of the
oranges, and the juice of the lemons and oranges.
Stir on the fire till it thickens; take off and let cool.
Make a Lemon Filling in the same manner, us-
ing six lemons, rind and juice, leaving out the
oranges.
119.— PLAIN LEMON FILLING.
One pound of sugar, half pint of water, two
ounces of cornstarch, two ounces of butter, eight
yolks, juice and rind of four lemons✪ Plain Lemon Filling.
Prepare same as No. 118.
120.— LEMON AND ORANGE BUTTER
FILLING.
One pound of sugar, eight ounces of butter,
three oranges, two lemons, five yolks and five
whole eggs✪ Lemon and Orange Butter Filling.
Grate the orange rind on the sugar, press the
juice from the oranges and lemons, mix in the
eggs, add the butter and stir on a slow fire till it
thickens. Let cool and use.
For Lemon Butter use five lemons, rind and
juice.
121.— PINEAPPLE FILLING.
One pint of grated pineapple, eight ounces of
✪ Pineapple Filling
Page 16 · 5 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The fillings can be made of more varieties of richness, to suit the price obtained for the goods. If less eggs are used in the fillings, another thickening must be substituted in the form of starch,' or flour. In this manner lemon pie and other cream fillings can be made with two or three yolks to the quart, instead o.f using six or eight yolks, using more starch and a little more butter. Fruit fillings may also be iiade less expensive in this manner. Some large bakeries use a cream filling made from water, eggs and starch or flour in the hot season, which has better keeping qualities than milk creams, which sour readily in summer. III.— ALMOND AND NUT CREAM FILLING.
One pint of rich milk or cream, eight yolks, four ounces of chopped and browned almonds or nuts, eight ounces of sugar, one ounce of cornstarch.
Mix the sugar, yolks and starch and add the
milk. Set on the fire and stir constantly till it
thickens, but do not let it boil. Add the nuts and
vanilla flavor. Let cool and use for filling.
112.— CHOCOLATE NUT CREAM, OR
CARAMEL NUT CREAM.
Add to No. Ill one ounce of powdered cocoa or some caramel.
113— ALMOND FILLING NO. i.
Half a pound of almond paste, four ounces of browned and crushed almonds, eight ounces of sugar, half a. pint of milk, two ounces of butter, six eggs.
Rub the almond paste soft with the eggs, add
sugar, butter and almonds, put on the fire with
the milk and stir till it thickens. Let cool, flavor
with vanilla and use for layer cakes and tart filling,
114.— ALMOND FILLING NO. 2.
Six ounces almond paste, four ounces of dry macaroons powdered, one pint of milk.
Boil on a slow fire to a cream, and mix with a
and eight ounces of powdered sugar. Mix and let cool and use for filling.
115.— NUT FILLING NO. 1.
Four ounces of crushed nuts, eight ounces of sugar, four ounces of butter, five eggs, the grated rind of one lemon, little ground cinnamon.
Break the eggs in the saucepan, beat up with the sugar, butter and spices, add the nuts, put on the fire and stir till it thickens. Let cool and use.
Chocolate may be added for chocolate filling. 116.— NUT FILLING NO. 2.
One pound of brown sugar, one pound of crushed nuts, twelve eggs, half a teaspoonful of ground cloves and cinnamon.
Put the sugar with half a pint of water on the fire and boil to a syrup. Pour it into the well beaten eggs and mix in the nuts and spices. Add a few cakecrumbs for thickening. Let cool and use.
117.— COCO ANUT FILLING.
One pound of fine chopped cocoanut, eight ounces of sugar, four ounces of butter, two ounces of cornstarch, half pint of milk.
Mix the starch with half of the sugar, set the milk and butter to boil with the other half of the sugar, let boil and mix with the starch and nuts. Flavor with vanilla. Let cool and use. 118.— ORANGE FILLING.
One pound of sugar, one pint of white wine, four oranges, two lemons, two ounces of butter, two ounces of cornstarch, sixteen yolks of eggs.
Put the yolks in the saucepan, mix with sugar and starch, add the butter, the grated rind of the oranges, and the juice of the lemons and oranges. Stir on the fire till it thickens; take off and let cool.
Make a Lemon Filling in the same manner, using six lemons, rind and juice, leaving out the oranges.
119.— PLAIN LEMON FILLING.
One pound of sugar, half pint of water, two ounces of cornstarch, two ounces of butter, eight yolks, juice and rind of four lemons.
Prepare same as No. 118. 120.— LEMON AND ORANGE BUTTER FILLING.
One pound of sugar, eight ounces of butter, three oranges, two lemons, five yolks and five whole eggs.
Grate the orange rind on the sugar, press the juice from the oranges and lemons, mix in the eggs, add the butter and stir on a slow fire till it thickens. Let cool and use.
For Lemon Butter use five lemons, rind and juice.
121.— PINEAPPLE FILLING.
One pint of grated pineapple, eight ounces of
Records on this page
Cocoanut FillingOrange FillingPlain Lemon FillingLemon and Orange Butter FillingPineapple Filling