Lowney's cook book

Cocoa Nougat Filling 1 cup sugar 1 egg white ^ cup water 1 cup nut meats, cut very fine ^ teaspoon cream of tartar ^ cup Lowney's Cocoa 1 teaspoon flavoring 3 tablespoons powdered sugar I teaspoon salt 1 egg yolk ^ cup heavy cream Mix nut meats, egg yolk and powdered sugar; add cream beaten until stiff. Boil sugar and hot water until a thread is formed. Pour sugar mixture on to slightly beaten white of egg; add cream of tartar and flavoring, and beat until thick enough to spread. Add nut mixture, beat well, and spread over cakes. NOTE. — If this mixture becomes too thick, it may be thinned by adding a small quantity of hot water. Caramel Filling 1 cup cream 2 tablespoons butter I cup sugar 6 tablespoons caramelized sugar 1 teaspoon vanilla Cook butter, sugar, and cream together until it threads. Add caramelized sugar and flavoring. Cool and fill. Cocoanut Filling 1 cup milk 1 cup powdered sugar 1 tablespoon butter 2 tablespoons cornstarch 2 egg yolks 1 cup grated cocoanut juice and rind 1 lemon Mix cornstarch, sugar and egg yolks; add milk, butter, and cook twenty minutes, stirring occasionally; add lemon rind, juice and cocoanut. Coffee Filling Use rule for Cocoanut Filling, substituting one half cup black coffee for cocoanut, omitting lemon, and cooking after addition of coffee until mixture thickens. Cream Filling 1 cup sugar 2 eggs I cup cornstarch 1| cups milk 1 tablespoon butter | teaspoon salt 1 teaspoon flavoring Mix cornstarch, sugar and eggs ; add milk and butter ; cook in double boiler twenty minutes, stirring constantly. Cool, add salt, flavoring, and spread between cakes. Curaçoa Filling Use rule for Cream Filling, adding one tablespoon orange curagoa. Date Filling 2 cups dates 2 tablespoons lemon juice ^ cup beaten cream I cup powdered sugar Remove stones and cut dates in small pieces ; add remaining ingredients and spread between cakes. Fig Filling 2 cups figs, chopped 2 tablespoons lemon juice I cup sugar 1 tablespoon butter i cup boiling water few grains salt Cook ingredients in double boiler until of consistency to spread. Date and Almond Filling 1 cup sugar 2 egg whites ^ cup thin cream 1 cup chopped dates I cup chopped almonds Boil sugar and cream until it threads. Pour on to the whites of eggs ; add chopped dates and almonds. Cool and use for filling. Maple Filling 1 cup maple syrup | cup beaten cream 1 egg white few grains salt Boil syrup until it threads; pour on to the beaten white; add cream, salt, and beat until thick enough to spread. Marshmallow Filling ^ pound marshmallows 1 egg white Melt marshmallows in top of double boiler ; when liquefied, pour on to the beaten white, beat until thick. Lemon Filling 2 egg whites 2 tablespoons boiling water 1 cup powdered sugar 1 teaspoon cold water 2 teaspoons gelatine 2 tablespoons lemon juice grated rind 1 lemon Cover gelatine with cold water ; dissolve in boiling water ; add to beaten whites with sugar, rind and juice. Nougat Filling Boiled Frosting 1 cup chopped nut meats 1 egg ^ cup powdered sugar ^ cup cream Beat egg ; add powdered sugar, beaten cream and nut meats ; add mixture to Boiled Frosting. Beat until thick enough to spread. 278 lowney's cook book Nut and Raisin Filling