Stevenson Memorial Cook Book Part 42

MAPLE FILLING

Mrs. Louis Geyler

Two-thirds cup maple syrup, fill up cup with water; add one-fourth cup sugar; one-fourth cup cornstarch, and one-fourth cup b.u.t.ter. When cool add one-half pint bottle whipped cream.

MOCHA FILLING

Sue C. Woodman

One tablespoonful b.u.t.ter; one tablespoonful cocoa; one tablespoonful cold coffee; one and one-fourth cup powdered sugar; one teaspoonful vanilla.

MOCHA FILLING

One-half pint milk; one-half cup black coffee; one-half cup sugar; yolks of three eggs; three tablespoonfuls blanched almonds chopped fine. Icing of three whites and chocolate.

MOCHA CAKE FILLING

Mrs. Louis Geyler

One large cup strong coffee; two-thirds cup sugar; one tablespoonful cornstarch; cook until clear. Before taking off stove, add large dessertspoonful of b.u.t.ter. When cool, add one-half pint bottle cream whipped.

FIG FILLING

Cook in a double boiler one-half pound figs, finely chopped; one-third cupful sugar; one-third cupful boiling water and one tablespoonful lemon juice, until thick enough to spread.

NUT FILLING FOR CAKE

Mrs. E. R. Blew

One cup sour cream, one cup hickory nuts chopped fine, one cup sugar.

Cook in double boiler till thick enough to spread.

SOUR CREAM FILLING FOR LAYER CAKE

Mrs. W. F. Becker

One cup sour whipping cream; one-half cup sugar; one-half cup walnuts chopped; one teaspoonful vanilla.

LEMON FILLING

Mrs. G. D. Prentiss

One cupful sugar; one egg; one tablespoonful b.u.t.ter; juice and grated rind of one lemon. Boil over hot water until thick and creamy.

LEMON ICING

Mrs. J. T. Wilc.o.x

Whites of two eggs beaten to a froth, one pound powdered sugar and one lemon grated.

WHITE ICING AND FILLING

Mrs. De Vries

Cook together one and one-half cupfuls sugar and one-third cupful water until it threads; let cool a little and break in the whites of two eggs well beaten. Beat until cold and put between layers and on top.

MARSHMALLOW ICING

Mrs. W. D. Hurlbut

One cup granulated sugar; one-fourth cup water; stir until dissolved and boil until it forms soft b.a.l.l.s when dropped into cold water. One-half pound marshmallows in double boiler with two tablespoonfuls hot water, stir until melted; now pour hot syrup gradually into this mixture, beating constantly, add flavor, beat until cold.

CHOCOLATE ICING

Mrs. E. G. Cooley

One cupful granulated sugar; one egg; three tablespoonfuls sweet milk; two squares Baker's chocolate. Stir the whole egg, unbeaten, into the sugar; add the milk and grated chocolate. Cook, stirring constantly, for three minutes; flavor with one teaspoonful vanilla. Let cool before putting on cake.

CHOCOLATE CREAM FROSTING

Miss Nora Edmonds

Beat the whites of two eggs; stir into them enough powdered sugar to make a smooth paste; add one teaspoonful vanilla. Spread on cake. Melt enough bitter chocolate to make a coating over this.

QUICK ICING

Miss Shay

Four tablespoonfuls b.u.t.ter creamed, add six tablespoonfuls sugar; spread on cake, using a knife dipped in hot water to make it smooth.

BOILED ICING

Two cupfuls sugar, one-fourth teaspoonful cream of tartar and one-half cupful cold water. Stir until it boils. When it just drops, beat in seven teaspoonfuls to the stiffly beaten whites of two eggs; then boil the syrup until it threads, add to the eggs, beating all the time.