Page:The Boston cooking-school cook book (1910).djvu/602

 CHAPTER XXXII

CAKE FILLINGS AND FROSTINGS

Cream Filling

7/8 cup sugar 1/3 cup flour 1/8 teaspoon salt 2 eggs 2 cups scalded milk 1 teaspoon vanilla or 1/2 teaspoon lemon extract

Mix dry ingredients, add eggs slightly beaten, and pour on gradually scalded milk. Cook fifteen minutes in double boiler, stirring constantly until thickened, afterwards occasionally. Cool and flavor.

Chocolate Cream Filling

Put one and one-fourth squares Baker's chocolate in a saucepan and melt over hot water. Add to Cream Filling, using in making one cup sugar in place of seven-eighths cup.

Coffee Cream Filling

Flavor Cream Filling with one and one-half tablespoons coffee extract.

French Cream Filling

3/4 cup thick cream 1/4 cup milk 1/4 cup powdered sugar White one egg 1/2 teaspoon 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

1 cup thick cream 1/3 cup sugar White 1 egg 1/2 cup strawberries 1/2 teaspoon vanilla

Beat cream until stiff, using Dover egg-beater, add sugar, white of egg beaten until stiff, strawberries mashed, and vanilla.