FILLINGS

Rich Chocolate Filling

Melt chocolate; add hot water. Mix sugar and cornstarch, add yolks of eggs and milk, and cook in double boiler until mixture thickens, stirring constantly. Add flavoring, salt, and chocolate mixture.

Simple Chocolate Filling

Melt chocolate, add remaining ingredients except flavoring, and cook in double boiler until it thickens, stirring constantly. Cool and add flavoring.

One cup chopped nuts or one cup shredded cocoanut or one cup mixed fruit may be added to this filling.

Cocoa Nougat Filling

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

Cook butter, sugar and cream together until it threads. Add caramelized sugar and flavoring. Cool and fill.

Cocoanut Filling

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

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 curaçoa.

Date Filling

Remove stones and cut dates in small pieces; add remaining ingredients and spread between cakes.

Fig Filling

Cook ingredients in double boiler until of consistency to spread.

Date and Almond Filling

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

Boil sirup until it threads; pour on to the beaten white; add cream, salt, and beat until thick enough to spread.

Marshmallow Filling

Melt marshmallows in top of double boiler; when liquefied, pour on to the beaten white, beat until thick.

Lemon Filling

Cover gelatine with cold water; dissolve in boiling water; add to beaten whites with sugar, rind and juice.

Nougat Filling

Beat egg; add powdered sugar, beaten cream and nut meats; add mixture to [Boiled Frosting]. Beat until thick enough to spread.

Nut and Raisin Filling

Seed raisins and chop until fine; add chopped nuts. Beat egg until stiff; add sugar, nuts, raisins and lemon juice.

Orange Filling

Mix fruit juice and grated rind, butter, Cream Filling and orange pulp. Spread on cake.

Fudge Filling

Mix all ingredients and let stand on back of range until mixture liquefies. Boil until a soft ball is formed. Beat until creamy. Spread between cakes.

Nut Fudge Filling

Add one cup chopped nuts to [Fudge Filling].

Tutti-frutti Fudge Filling

Add one and one half cups chopped nuts and candied fruits to [Fudge Filling].

Marshmallow Fudge Filling

Melt one half pound marshmallows in double boiler and add to [Fudge Filling].

Peach Filling

Mix ingredients, spread between cake.

Pineapple Filling

Mix pineapple, fruit juice and rind, and enough confectioner’s sugar to make of consistency to spread.

CHAPTER XV
FROZEN DISHES