530.—COFFEE CREAM FILLING
Follow recipe for Cream Filling (see No. 531), but use one-half cup strong coffee in place of one-half cup of milk. Or add one teaspoon of instantaneous coffee to the recipe.
531.—CREAM FILLING
| 1½ cups milk | 1/8 teaspoon salt |
| 1 cup sugar | 1 egg slightly beaten |
| ¼ cup cornstarch | 1 teaspoon flavoring |
Scald milk, mix sugar, cornstarch, salt, and egg; add to milk, and cook over hot water, stirring constantly until mixture thickens; cook fifteen minutes, stirring occasionally. Cool and flavor before spreading.
532.—DATE AND FIG FILLING
| 1 cup figs | ½ cup boiling water |
| 1 cup dates | Juice ½ lemon |
| ½ cup sugar |
Wash, dry, and chop figs; wash, dry, stone, and chop dates; mix fruit with sugar, water, and lemon juice, and cook over hot water until thick enough to spread.
533.—FUDGE FILLING
| 1½ cups brown sugar | 1/3 cup milk |
| 1 tablespoon butter | Few grains salt |
| 1 square chocolate | ½ cup nut meats chopped |