FILLING FOR CAKE— Soak a level tablespoon of gelatin
in one tablespoon of cold water for half an hour, add one table-
spoon of boiling water and stir. Heat one pint of cream stiff,
then beat in the soaked gelatin, add powdered sugar to make
sweet and a small teaspoon vanilla flavoring✪ Filling for Cake or enough to suit
the taste. Put this filling in thick layers between the cakes and
cover the top one with a white icing.
FIG OR DATE FROSTING— These frostings are excellent
to use upon any kind of cake, but as they are rather rich in them-
selves, they seem better suited for light white cake. If figs are
preferred they should be chopped fine. If dates, the stones and
as much as possible of the white lining should be removed and
then they should be chopped fine. For a good size loaf of cake,
baked in two layers, use a scant quarter of a pound of either the
chopped dates or figs, put into a double boiler or saucepan with
a very little boiling water, just enough to make the mass pliable.
Let them stand and heat while the syrup is boiling. For this two
cups of fine granulated sugar and half a cup of boiling water are
required. Boil without stirring till the syrup taken upon the
spoon or skewer will "thread." Do not allow it to boil too hard
at first. When the sugar is thoroughly melted, move the sauce-
pan to a hotter part of the stove so that it may boil more vigo-
rously. Have ready the whites of two eggs beaten dry, now to
them add the fig or date paste and pour the boiling syrup in a
fine stream over the two, beating all the time. Beat occasionally
while cooling, and when thoroughly cold add one teaspoonful
of lemon extract, and it is ready for use. These frostings may be
a trifle sticky the day they are made, especially if the syrup is
not boiled very long, but the stickiness disappears by the second
day, even if kept in a stone jar.
LEMON JELLY — Grate two lemons, add the juice, one cup
of white sugar, one large spoonful of butter and the yolks of
three eggs✪ Lemon Jelly. Stir constantly over the fire until it jellies, when cold
spread between cakes.
MAPLE ICING — Scrape half a pound of maple sugar and
melt, add two tablespoons of boiling water✪ Maple Icing. While hot pour
over the cake. Be sure to melt the sugar before adding the
water.
MOCHA FILLING AND ICING— A rich but much liked fill-
ing for small cakes is made by boiling one cup of sugar and one-
half cup of very strong or very black coffee together until the
syrup will thread. In the meantime wash one cup of sweet but-
FILLING FOR CAKES 119
ter in cold water to take out all the salt. Put in a piece of cheese-
cloth and pat it until all the moisture is dried out. Beat until
creamy, adding slowly the beaten yolk of one egg✪ Mocha Filling and Icing and the syrup.
Spread this rilling between layer cakes, but it is more often used
to pipe over the top of small cakes.
ORANGE FILLING— One-half cup of sugar, two and one-
half level tablespoons flour, grated rind of one-half orange, one-
third cup of orange juice, one tablespoon lemon juice, one egg
beaten slightly, one teaspoon melted butter✪ Orange Filling. Mix the ingredients
and cook in double boiler for twelve minutes, stirring constantly.
Cool before using.
DESERTS
Page 80 · 7 recipe records on this page
Presented as published in 1911. 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
FILLING FOR CAKE— Soak a level tablespoon of gelatin in one tablespoon of cold water for half an hour, add one tablespoon of boiling water and stir. Heat one pint of cream stiff, then beat in the soaked gelatin, add powdered sugar to make sweet and a small teaspoon vanilla flavoring or enough to suit the taste. Put this filling in thick layers between the cakes and cover the top one with a white icing.
FIG OR DATE FROSTING— These frostings are excellent to use upon any kind of cake, but as they are rather rich in themselves, they seem better suited for light white cake. If figs are preferred they should be chopped fine. If dates, the stones and as much as possible of the white lining should be removed and then they should be chopped fine. For a good size loaf of cake, baked in two layers, use a scant quarter of a pound of either the chopped dates or figs, put into a double boiler or saucepan with a very little boiling water, just enough to make the mass pliable. Let them stand and heat while the syrup is boiling. For this two cups of fine granulated sugar and half a cup of boiling water are required. Boil without stirring till the syrup taken upon the spoon or skewer will "thread." Do not allow it to boil too hard at first. When the sugar is thoroughly melted, move the saucepan to a hotter part of the stove so that it may boil more vigorously. Have ready the whites of two eggs beaten dry, now to them add the fig or date paste and pour the boiling syrup in a fine stream over the two, beating all the time. Beat occasionally while cooling, and when thoroughly cold add one teaspoonful of lemon extract, and it is ready for use. These frostings may be a trifle sticky the day they are made, especially if the syrup is not boiled very long, but the stickiness disappears by the second day, even if kept in a stone jar.
LEMON JELLY — Grate two lemons, add the juice, one cup of white sugar, one large spoonful of butter and the yolks of three eggs. Stir constantly over the fire until it jellies, when cold spread between cakes.
MAPLE ICING — Scrape half a pound of maple sugar and melt, add two tablespoons of boiling water. While hot pour over the cake. Be sure to melt the sugar before adding the water.
MOCHA FILLING AND ICING— A rich but much liked filling for small cakes is made by boiling one cup of sugar and onehalf cup of very strong or very black coffee together until the syrup will thread. In the meantime wash one cup of sweet but-
FILLING FOR CAKES 119
ter in cold water to take out all the salt. Put in a piece of cheesecloth and pat it until all the moisture is dried out. Beat until creamy, adding slowly the beaten yolk of one egg and the syrup. Spread this filling between layer cakes, but it is more often used to pipe over the top of small cakes.
ORANGE FILLING— One-half cup of sugar, two and onehalf level tablespoons flour, grated rind of one-half orange, onethird cup of orange juice, one tablespoon lemon juice, one egg beaten slightly, one teaspoon melted butter. Mix the ingredients and cook in double boiler for twelve minutes, stirring constantly. Cool before using.
Records on this page
Filling for CakeLemon JellyLemon JellyMaple IcingMaple IcingMocha Filling and IcingOrange Filling