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FILLINGS
FOR LAYER CAKES
 CREAM
FILLING |
| RAISIN
CREAM FILLING |
| ICE-CREAM
FILLING |
| APPLE
FILLING |
| LEMON-APPLE
FILLING |
| WHIPPED
CREAM FROSTING |
| PEACH-CREAM
FILLING |
| CHOCOLATE
CREAM FOR FILLING |
| CHOCOLATE
FILLING |
| LEMON
JELLY FILLING |
| ORANGE
CAKE FILLING |
| FIG
FILLING |
| FRUIT
FILLING |
| OTHER
RECIPES FOR BREADS, DESSERTS, COOKIES, CAKES, ETC. |
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CREAM
FILLING
Cream filling is made with one
pint of milk, two eggs, three tablespoons of sifted flour (or half cup
of cornstarch), one cup of sugar. Put two-thirds of the milk on the stove
to boil, stir the sugar, flour and eggs in what is left. When the milk
boils, put into it the whole and cook it until it is as thick as custard;
when cool, add vanilla extract. This custard is nice with a cup of hickory
nuts, kernels chopped fine and stirred into it. Spread between the layers
of cake.
TIP: This custard
can be made of the yolks of the eggs only, saving the whites for the cake
part. |
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RAISIN
CREAM FILLING
One cup powdered sugar, one-fourth
cup hot water. Let them simmer. Beat white of an egg and mix with the above;
when cold, add one-half cup chopped raisins, one-half cup chopped walnuts,
one tablespoonful of grated coconut. |
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ICE-CREAM
FILLING
Make an icing as follows: Three
cups of sugar, one of water; boil to a thick, clear syrup, or until it
begins to be brittle; pour this, boiling hot, over the well-beaten whites
of three eggs; stir the mixture very briskly, and pour the sugar in slowly;
beat it, when all in, until cool. Flavor with lemon or vanilla extract.
This, spread between any white cake layers, great for "Ice-Cream Cake." |
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APPLE
FILLING
Peel and slice green tart apples,
put them on the fire with sugar to suit; when tender, remove, rub them
through a fine sieve and add a small piece of butter. When cold, use to
spread between the layers; cover the cake with plenty of sugar. |
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LEMON-APPLE
FILLING
One cup of sugar, one egg, three
large apples grated, one lemon grated, juice and outside of the rind; beat
together and cook till quite thick. To be cooled before putting on the
cake. Spread between layers of cake. |
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WHIPPED
CREAM FROSTING
A cup of sweet thick cream whipped,
sweetened and flavored with vanilla; cut a loaf of cake in two, spread
the frosting between and on the top; this tastes great. |
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PEACH-CREAM
FILLING
Cut peaches into thin slices,
or chop them and prepare cream by whipping and sweetening. Put a layer
of peaches between the layers of cake and pour Whipped Cream Frosting over
each layer and over the top. Strawberries or other fruits may be used in
the same way, mashing strawberries and stewing thick with powdered sugar. |
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CHOCOLATE
CREAM FOR FILLING
Five tablespoons of grated chocolate,
enough cream or milk to wet it, one cup of sugar, one egg, one teaspoon
vanilla flavoring. Stir the ingredients over the fire until thoroughly
mixed, having beaten the egg well before adding it; then add the vanilla
flavoring after it is removed from the fire. |
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CHOCOLATE
FILLING
The whites of three eggs beaten
stiff, one cup of sugar and one cup of grated chocolate, put between the
layers and on top. |
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LEMON
JELLY FILLING
Grate the yellow from the rind
of two lemons and squeeze out the juice; two cups of sugar, the yolks and
whites of two eggs beaten separately. Mix the sugar and yolks, then add
the whites and then the lemons. Now pour on a cup of boiling water; stir
into this two tablespoons of sifted flour, rubbed smooth in half a cup
of water; then add a tablespoon of melted butter; cook until it thickens.
When cold, spread between the layers of cake.
TIP: Oranges can
be used in place of lemons.
NOTE: Another filling
of lemon (without cooking) could be made of the grated rind and juice of
two lemons and the whites of two eggs beaten with one cup of sugar. |
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ORANGE
CAKE FILLING
Peel two large oranges, remove
the seeds, chop them fine, add half a peeled lemon, one cup of sugar and
the well-beaten white of an egg. Spread between the layers of the cake. |
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FIG
FILLING
Take a pound of figs, chop fine,
and put into a stewpan on the stove; pour over them a teacupful of water
and add a half cup of sugar. Cook all together until soft and smooth. When
cold spread between layers of cake. |
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FRUIT
FILLING
Four tablespoons of very finely
chopped citron, four tablespoons of finely chopped seeded raisins, half
a cupful of blanched almonds chopped fine, also a quarter of a pound of
finely chopped figs. Beat the whites of three eggs to a stiff froth, adding
half of a cupful of sugar; then mix thoroughly into this the whole of the
chopped ingredients. Put it between the layers of cake when the cake is
hot, so that it will cook the egg a little. This is delicious. |
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