Chapter XXIII

ICINGS AND FILLINGS

521.—BOILED ICING[12]

1/3 cup boiling waterWhite of 1 egg

1 cup sugar1 teaspoon vanilla

1/8 teaspoon cream of tartar

Boil water and sugar to 240° F., or until the sirup forms soft ball when tried in cold water; add cream of tartar and vanilla, and pour slowly upon the stiffly beaten white of egg, beating constantly until thick enough to spread without running. For caramel flavor melt one-third of the sugar first.

522.—CARAMEL ICING

1 cup brown sugar1 teaspoon butter

1/3 cup milkFew grains salt

Put ingredients in saucepan, and boil to 240° F., or until a soft ball can be formed when tested in cold water. Beat until creamy, and spread while warm. Chopped nut meats may be added.

523.—CHOCOLATE ICING

2 squares chocolateConfectioners' sugar

¼ cup boiling water½ teaspoon vanilla

Melt chocolate, add boiling water, and mix well; add confectioners' sugar until of right consistency to spread; add vanilla and beat well. Coffee may be used in place of water.

524.—COCOA ICING

1 tablespoon butter2 tablespoons cocoa

2 tablespoons milkConfectioners' sugar

Heat butter and milk in a saucepan, remove from fire, add cocoa, and enough confectioners' sugar to thicken. About one cup of sugar will be required.

525.—COFFEE ICING

Follow directions for Boiled Icing (see No. 521), using strong coffee in place of water. Or to recipe for Quick Icing (see No. 528) or Cream Icing (see No. 526) add one teaspoon of instantaneous coffee.

526.—CREAM ICING

1¼ cups confectioners' sugar¼ teaspoon vanilla

Heavy cream

Sift sugar and add cream until of right consistency to spread (about two tablespoons); add flavoring, and beat well.

527.—ORANGE ICING

Juice of ½ orangeConfectioners' sugar

Grated rind of ¼ orange

Mix sugar with orange juice and rind until icing is firm enough to spread.

528.—QUICK ICING

1 tablespoon butterConfectioners' sugar

2 tablespoons boiling water¼ teaspoon flavoring

Pour boiling water over butter; stir in sugar enough to thicken; add extract, and beat well before spreading. (A little more than one cup of sugar will usually be required.)

529.—APPLE FILLING

3 baked apples1 cup confectioners' sugar

White of 1 egg

Press apples through a sieve; beat white of egg until stiff; add half of sugar, and beat well; add apple and remaining sugar gradually, and beat until very light. Spread between layers and on top of cake. Two tablespoons of tart jelly may be beaten with the apple.

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 milk1/8 teaspoon salt

1 cup sugar1 egg slightly beaten

¼ cup cornstarch1 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 figs½ cup boiling water

1 cup datesJuice 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 sugar1/3 cup milk

1 tablespoon butterFew grains salt

1 square chocolate½ cup nut meats chopped

Put sugar, butter, chocolate, milk, and salt in a saucepan; heat slowly to boiling point, and boil to 240° F., or until a soft ball can be formed when tested in cold water; remove from fire, add nuts, and beat until smooth and creamy.

534.—MARSHMALLOW FILLING

1 cup sugar½ pound marshmallows

1/3 cup boiling water1 teaspoon vanilla

Boil sugar and water to 240° F., or until a soft ball can be formed when tested in cold water; soften marshmallows over hot water, add sirup, and when partly cooled add vanilla and beat until stiff enough to spread. Chopped nuts, dates, figs, raisins, or candied fruits may be added.

535.—MOCHA FILLING

2 tablespoons hot black coffee½ teaspoon vanilla

1 tablespoon butter1 cup confectioners' sugar

2 tablespoons cocoa

Mix coffee, butter, cocoa, and vanilla, and add sugar enough for mixture to spread without running.

536.—ORANGE FILLING

½ cup sugar½ cup orange juice

3 tablespoons flour1 beaten egg

Grated rind ½ orange1 teaspoon butter

Mix sugar, flour, and rind in the top of double boiler, add orange juice, egg, and butter, and cook over hot water for twelve minutes, stirring often.

537.—PRUNE FILLING

To recipe for Boiled Icing (see No. 521) add two-thirds of a cup of cooked prunes which have been stoned and cut in small pieces, and the chopped meats from six of the prune stones. Spread between layers of cake.