Coffee Cream Filling. Flavor cream filling with one and one-half tablespoonfuls o£ coffee extract. French Cream Filling. One and one-half cups of thick cream, one-half cup of milk, one-half cup powdered sugar, whites of two eggs, one teaspoon- ful of vanilla. Dilute cream with milk and beat until stiff, using Dover egg- beater. Add sugar, white of egg beaten until stiff, and vanilla. Strawberry Filling. Two cups of thick cream, one cup of sugar, whites of two eggs, one cup of strawberries, one teaspoonful of vanilla. Beat cream until stiff — Dover egg-beater — add sugar, whites of eggs beaten until stiff, strawberries mashed, and vanilla. Lemon Filling. Two cups of sugar, five tablespoonfuls of flour, the grated rind of four lemons, one-half cup lemon juice, two eggs, two teaspoonfuls of butter. Mix sugar and flour, add grated rind, lemon juice, and egg 362 STANDARD COOKERY. slightly beaten. Put butter in saucepan; when melted, add mixture, and stir constantly until boiling-point is reached. Care must be taken that mixture does not adhere to bottom of saucepan. Cool before spreading. Orange Filling. One cup of sugar, five tablespoonfuls of flour, grated rind of one orange, one-half cup orange juice, one tablespoonful of lemon juice, two eggs slightly beaten, two teaspoonfuls of but- ter. Mix ingredients in order given. Cook ten minutes in double boiler, stirring constantly. Cool before spreading. Chocolate Filling. Five squares of chocolate, two cups of powdered sugar, six tablespoonfuls of milk, yolks of two eggs, one teaspoonful of vanilla. Melt chocolate over hot water, add one-half the sugar and milk; add remaining sugar, and yolk of egg; then cook in double boiler until it thickens, stirring constantly at first, that mixture may be perfectly smooth. Cool slightly, flavor, and spread. Nut or Fruit Filling. To white mountain cream add chopped walnuts, almonds, figs, dates, or raisins, separately or in combination. Cocoanut Filling. Whites of four eggs, fresh grated cocoanut, powdered sugar. Beat whites of eggs on a platter with a fork until stiff. Add enough powdered sugar to spread. Spread over cake, sprinkle thickly with cocoanut. Use for layer cake, having filling be- tween and on top. Lemon Cocoanut Cream. Juice and grated rind of two lemons, two cups of powdered sugar, yolks of four eggs, two cups of shredded cocoanut. Mix lemon juice and rind with sugar and yolks of eggs slightly beaten; cook ten minutes in double boiler, stirring constantly; then add cocoanut. Cool, and use as a filling for corn-starch cake, or any cake made from the whites of eggs. Fig Filling. One pound of figs, finely chopped, one cup sugar, one cup of boiling water, two tablespoonfuls of lemon juice. Mix ingredients in the order given and cook in double boiler until thick enough to spread. Spread while hot. Figs may be STANDARD COOKERY. 363 chopped quickly by forcing through a meat chopper, stirring occasionally. Marshmallow Paste. One and a half cups of sugar, one-half cup of milk, half- pound marshmallows, four tablespoonfuls of hot water, one teaspoonful of vanilla.

AI-modernized reading of the original text

Coffee Cream Filling. Flavor cream filling with one and one-half tablespoonfuls of coffee extract. French Cream Filling. One and one-half cups of thick cream, one-half cup of milk, one-half cup powdered sugar, whites of two eggs, one teaspoonful of vanilla. Dilute cream with milk and beat until stiff, using Dover eggbeater. Add sugar, white of egg beaten until stiff, and vanilla. Strawberry Filling. Two cups of thick cream, one cup of sugar, whites of two eggs, one cup of strawberries, one teaspoonful of vanilla. Beat cream until stiff — Dover egg-beater — add sugar, whites of eggs beaten until stiff, strawberries mashed, and vanilla. Lemon Filling. Two cups of sugar, five tablespoonfuls of flour, the grated rind of four lemons, one-half cup lemon juice, two eggs, two teaspoonfuls of butter. Mix sugar and flour, add grated rind, lemon juice, and egg slightly beaten. Put butter in saucepan; when melted, add mixture, and stir constantly until boiling-point is reached. Care must be taken that mixture does not adhere to bottom of saucepan. Cool before spreading. Orange Filling. One cup of sugar, five tablespoonfuls of flour, grated rind of one orange, one-half cup orange juice, one tablespoonful of lemon juice, two eggs slightly beaten, two teaspoonfuls of butter. Mix ingredients in order given. Cook ten minutes in double boiler, stirring constantly. Cool before spreading. Chocolate Filling. Five squares of chocolate, two cups of powdered sugar, six tablespoonfuls of milk, yolks of two eggs, one teaspoonful of vanilla. Melt chocolate over hot water, add one-half the sugar and milk; add remaining sugar, and yolk of egg; then cook in double boiler until it thickens, stirring constantly at first, that mixture may be perfectly smooth. Cool slightly, flavor, and spread. Nut or Fruit Filling. To white mountain cream add chopped walnuts, almonds, figs, dates, or raisins, separately or in combination. Cocoanut Filling. Whites of four eggs, fresh grated cocoanut, powdered sugar. Beat whites of eggs on a platter with a fork until stiff. Add enough powdered sugar to spread. Spread over cake, sprinkle thickly with cocoanut. Use for layer cake, having filling between and on top. Lemon Cocoanut Cream. Juice and grated rind of two lemons, two cups of powdered sugar, yolks of four eggs, two cups of shredded cocoanut. Mix lemon juice and rind with sugar and yolks of eggs slightly beaten; cook ten minutes in double boiler, stirring constantly; then add cocoanut. Cool, and use as a filling for corn-starch cake, or any cake made from the whites of eggs. Fig Filling. One pound of figs, finely chopped, one cup sugar, one cup of boiling water, two tablespoonfuls of lemon juice. Mix ingredients in the order given and cook in double boiler until thick enough to spread. Spread while hot. Figs may be chopped quickly by forcing through a meat chopper, stirring occasionally. Marshmallow Paste. One and a half cups of sugar, one-half cup of milk, halfpound marshmallows, four tablespoonfuls of hot water, one teaspoonful of vanilla.

Soyer's standard cookery