Pour hot water over dates, remove stones and dry-
perfectly^ dry, as any water adhering- to them will spoil
the cream. Cut, add nut meats, lemon juice and sugar.
Fold into the whipped cream, and spread between lay-
ers of cake.
Cocoanut Filling:.
Whites 2 eggs. Enough powdered sugar to
1 cup fresh-grated cocoanut✪ Cocoanut Filling. make it spread.
Beat whites of eggs until stiff, and add sugar until
it will spread nicely. Spread over cake, and sprinkle
thickly with the cocoanut.
Chocolate Filling.
3 squares chocolate, 2 tablespoons milk.
114 cups powdered sugar. 2 egg yolks.
1 teaspoon vanilla✪ Chocolate Filling.
Melt chocolate over hot water, add milk and half
the sugar. Beat yolks slightly, add remaining half-cup
of sugar to eggs, and combine the two. Turn in double
boiler and cook all until it thickens, stirring all the
while to keep the mixture smooth. Cool, flavor and
spread.
Lemon Filling:.
1 cup sugar. 1.4 cup lemon juice.
2 tablespoons flour. 2 eggs.
Grated rind 1 lemon. Butter size of walnut✪ Lemon Filling.
Mix sugar, flour, grated rind of lemon and lemon
juice, and egg beaten slightly. Put butter in sauce-
pan, and when melted add the mixture, using care
that it does not catch on bottom of saucepan. When
boiling-point is reached, the mixture will be done. Re-
move and cool, then spread.
314 SCIENTIFIC COOKING.
Fig Filling.
14 pound figs, chopped 14 cup boiling water.
fine. Juice 1 lemon.
1 cup sugar. '^2 cup nut meats✪ Fig Filling, chopped.
Run figs through meat-chopper. Cook until skins
are tender. Add sugar and lemon juice. Mix well,
and spread with broad knife.
Red Raspberry Frosting.
One cup of red raspberries, strained through a fine
strainer to free from seeds, and one tablespoon of
lemon juice. To fruit juice add enough confectioners'
sugar to spread✪ Red Raspberry Frosting. The sugar is not measured, but always
sifted until free from lumps. Spread with broad-bladed
knife between cake layers and on top.
Strawberry Frosting.
Make same as the red raspberry, selecting a bright
red berry✪ Strawberry Frosting to have the frosting a good color. Blackberry,
currant and any fruit juice can be prepared in the
same way.
Orange Frosting.
Grated rind 1 orange. 2 tablespoons orange juice.
Juice 1/2 lemon. 1 tablespoon brandy or
Yolk 1 egg. sherry wine.
Confectioner's sugar✪ Orange Frosting.
Add grated rind to fruit juice and brandy, and let
stand for half an hour. Strain and add the beaten
yolk of egg. Add enough confectioner's sugar to
spread nicely. Stir hard and rapidly until it becomes
glossy. This can be used between layers and on top.
CxVKE FILLINGS AND FROSTINGS. 31.5
Lemon Frosting.
Prepare same as orange frosting, using the grated
rind of the lemon and the juice with the tablespoonful
of brandy✪ Lemon Frosting.
Plain White Frosting.
White 1 egg. 1 teaspoon vanilla, or a little
1 tablespoon cold water. grated rind of lemon with
1 cup confectioner's sugar✪ Plain White Frosting. tablespoon of the juice.
Beat white of egg until stiff; add water and sugar.
Beat very hard until smooth and glossy-looking. Strain
rind out of lemon juice, and add to the frosting. Use
more sugar if necessary, and spread with broad knife.
Pineapple Filling.
1 cup whipped cream. 1 cup grated pineapple.
1 cup powdered sugar✪ Pineapple Filling.
Mix ingredients and spread between layers of cake.
Frost top with plain white frosting.
Chocolate Frosting.
2 squares Baker's choco- 1 teaspoon melted butter,
late. Pinch salt.
^2 cup scalded cream. 1 teaspoon vanilla. ✪ Chocolate Frosting
Page 139 · 11 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
Pour hot water over dates, remove stones and dry perfectly dry, as any water adhering- to them will spoil the cream. Cut, add nut meats, lemon juice and sugar. Fold into the whipped cream, and spread between layers of cake.
Cocoanut Filling:.
Whites 2 eggs. Enough powdered sugar to
1 cup fresh-grated cocoanut. make it spread.
Beat whites of eggs until stiff, and add sugar until it will spread nicely. Spread over cake, and sprinkle thickly with the cocoanut.
Chocolate Filling.
3 squares chocolate, 2 tablespoons milk.
114 cups powdered sugar. 2 egg yolks.
1 teaspoon vanilla.
Melt chocolate over hot water, add milk and half the sugar. Beat yolks slightly, add remaining half-cup of sugar to eggs, and combine the two. Turn in double boiler and cook all until it thickens, stirring all the while to keep the mixture smooth. Cool, flavor and spread.
Lemon Filling:.
1 cup sugar. 1.4 cup lemon juice.
2 tablespoons flour. 2 eggs.
Grated rind 1 lemon. Butter size of walnut.
Mix sugar, flour, grated rind of lemon and lemon juice, and egg beaten slightly. Put butter in saucepan, and when melted add the mixture, using care that it does not catch on bottom of saucepan. When boiling-point is reached, the mixture will be done. Remove and cool, then spread.
Fig Filling.
14 pound figs, chopped 14 cup boiling water.
fine. Juice 1 lemon.
1 cup sugar. '^2 cup nut meats, chopped.
Run figs through meat-chopper. Cook until skins are tender. Add sugar and lemon juice. Mix well, and spread with broad knife.
Red Raspberry Frosting.
One cup of red raspberries, strained through a fine strainer to free from seeds, and one tablespoon of lemon juice. To fruit juice add enough confectioners' sugar to spread. The sugar is not measured, but always sifted until free from lumps. Spread with broad-bladed knife between cake layers and on top.
Strawberry Frosting.
Make same as the red raspberry, selecting a bright red berry to have the frosting a good color. Blackberry, currant and any fruit juice can be prepared in the same way.
Orange Frosting.
Grated rind 1 orange. 2 tablespoons orange juice.
Juice 1/2 lemon. 1 tablespoon brandy or
Yolk 1 egg. sherry wine.
Confectioner's sugar.
Add grated rind to fruit juice and brandy, and let stand for half an hour. Strain and add the beaten yolk of egg. Add enough confectioner's sugar to spread nicely. Stir hard and rapidly until it becomes glossy. This can be used between layers and on top.
CAKE FILLINGS AND FROSTINGS. 315
Lemon Frosting.
Prepare same as orange frosting, using the grated rind of the lemon and the juice with the tablespoonful of brandy.
Plain White Frosting.
White 1 egg. 1 teaspoon vanilla, or a little
1 tablespoon cold water. grated rind of lemon with
1 cup confectioner's sugar. tablespoon of the juice.
Beat white of egg until stiff; add water and sugar. Beat very hard until smooth and glossy-looking. Strain rind out of lemon juice, and add to the frosting. Use more sugar if necessary, and spread with broad knife.
Pineapple Filling.
1 cup whipped cream. 1 cup grated pineapple.
1 cup powdered sugar.
Mix ingredients and spread between layers of cake. Frost top with plain white frosting.
Chocolate Frosting.
2 squares Baker's choco- 1 teaspoon melted butter, late. Pinch salt.
^2 cup scalded cream. 1 teaspoon vanilla.
Records on this page
Cocoanut FillingChocolate FillingLemon FillingFig FillingRed Raspberry FrostingStrawberry FrostingOrange FrostingLemon FrostingPlain White FrostingPineapple FillingChocolate Frosting