% oz. chocolate.
1 yolk of egg.
% T. vanilla.
1. Make as Cream Filling; melt chocolate over hot water
and add to thickened milk mixture.
LEMON FILLING.
3 tb. cornstarch✪ Angel Cake.
c. sugar.
3^ c. boiling water.
1 T. butter.
2 yolks of eggs.
3 tb. lemon juice.
Grated rind of 1 lemon.
1. Mix cornstarch and sugar, add boiling water.
2. Cook, stirring constantly, until thick; continue cooking
10 mins.
3. Add butter and egg yolks, beaten slightly; cook until
egg thickens; remove from heat, add lemon juice and rind.
222
CANADIAN COOK BOOR
ORANGE FILLING.
3 tb. cornstarch.
H c. sugar.
3^ c. boiling water.
1 T. butter.
2 yolks of eggs.
3 tb. orange juice.
]4. tb. lemon juice.
Grated rind of 3^ orange.
Make as Lemon Filling.
GENERAL RULES FOR ICING CAKES.
1. A cake should be cold before icing.
2. A fruit cake should be brushed over with white of
egg, which should be allowed to dry before putting on an
icing. This is to prevent the icing being darkened.
3. To ice the top of a cake only, fasten a strip of glazed
paper around the cake, having it extend above the top
of cake; pour on the frosting. When it is set remove the
paper, using a knife dipped in boiling water.
4. Substitutes for frosting on cakes.
(a) Blanched almonds, cut in pieces and sprinkled over
the batter before baking.
(b) }/i c. granulated sugar mixed with }/i T. cinnamon,
sprinkled over the batter.
BUTTER ICING.
IT. 2 tb. milk, cream, fruit juice or strong
coffee.
M T. 2 tb. butter.
3^ c. 1 c. icing sugar, or more.
Flavoring✪ Butter Icing.
1. Cream the butter with 2 tb. sugar; add liquid
gradually.
2. Sift in sugar to make it thick enough to spread.
3. Add flavoring.
VARIATIONS
1. IH tb. cocoa (use milk or cream as the liquid).
2. }/2 square chocolate, — melt chocolate over hot water;
add hot milk or water.
FLOUR MIXTURES
223
3. Fruit, as crushed strawberries, cherries and grated
pineapple, may be added with the fruit juice; flavor with
lemon juice.
MOCHA ICING.
3 tb. butter.
1 tb. cocoa.
2 tb. strong coffee.
1 c. icing sugar or more✪ Mocha Icing.
1. Make as Butter Icing.
Note. — To have an icing with a smooth glazed surface
use the liquid hot or heat the icing slightly over hot water.
COCOANUT FROSTING.
1 white of egg.
2 T. cold water or cocoanut milk.
Icing sugar.
3^ T. vanilla.
Few drops lemon juice.
}/2 c. freshly grated cocoanut✪ Cocoanut Frosting.
1. Beat white of egg until stiff; add liquid.
2. Sift in icing sugar until thick.
3. Add cocoanut; spread on cake and sprinkle with more
cocoanut if desired.
ORANGE FROSTING.
Grated rind of 1 orange.
}/2 T. lemon juice.
1 tb. orange juice.
1 yolk of egg.
Icing sugar✪ Orange Frosting.
1. Add fruit juices to rind; let stand 15 mins.
2. Strain; add gradually to yolk of egg slightly beaten.
3. Add icing sugar until thick.
BOILED FROSTING.
1 c. sugar.
% T. cream of tartar.
3^ c. boiling water.
1 white of egg.
}/2 T. vanilla or 1 T. lemon juice✪ Boiled Frosting.
1. Place sugar, cream of tartar and water in a saucepan ;
stir, over low heat, until sugar is dissolved.
224
CANADIAN COOK BOOK
2. Boil gently, without stirring, until a soft ball is
formed when tried in cold water — 238°F.
3. Cool syrup gradually; add slowly to white of egg
stiffly beaten; continue beating until it thickens; add
flavoring.
4. Pour over the cake.
Page 67 · 8 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
% oz. chocolate.
1 yolk of egg.
% T. vanilla.
1. Make as Cream Filling; melt chocolate over hot water and add to thickened milk mixture.
LEMON FILLING.
3 tb. cornstarch.
c. sugar. 3^ c. boiling water.
1 T. butter.
2 yolks of eggs.
3 tb. lemon juice. Grated rind of 1 lemon.
1. Mix cornstarch and sugar, add boiling water.
2. Cook, stirring constantly, until thick; continue cooking 10 mins.
3. Add butter and egg yolks, beaten slightly; cook until egg thickens; remove from heat, add lemon juice and rind.
ORANGE FILLING.
3 tb. cornstarch.
H c. sugar.
3^ c. boiling water.
1 T. butter.
2 yolks of eggs.
3 tb. orange juice. ]4. tb. lemon juice. Grated rind of 3^ orange.
Make as Lemon Filling.
GENERAL RULES FOR ICING CAKES.
1. A cake should be cold before icing.
2. A fruit cake should be brushed over with white of egg, which should be allowed to dry before putting on an icing. This is to prevent the icing being darkened.
3. To ice the top of a cake only, fasten a strip of glazed paper around the cake, having it extend above the top of cake; pour on the frosting. When it is set remove the paper, using a knife dipped in boiling water.
4. Substitutes for frosting on cakes.
(a) Blanched almonds, cut in pieces and sprinkled over the batter before baking.
(b) }/i c. granulated sugar mixed with }/i T. cinnamon, sprinkled over the batter.
BUTTER ICING.
IT. 2 tb. milk, cream, fruit juice or strong
coffee. M T. 2 tb. butter. 3^ c. 1 c. icing sugar, or more. Flavoring.
1. Cream the butter with 2 tb. sugar; add liquid gradually.
2. Sift in sugar to make it thick enough to spread.
3. Add flavoring.
1. IH tb. cocoa (use milk or cream as the liquid).
2. }/2 square chocolate, — melt chocolate over hot water; add hot milk or water.
3. Fruit, as crushed strawberries, cherries and grated pineapple, may be added with the fruit juice; flavor with lemon juice.
MOCHA ICING.
3 tb. butter.
1 tb. cocoa.
2 tb. strong coffee.
1 c. icing sugar or more.
1. Make as Butter Icing.
Note. — To have an icing with a smooth glazed surface use the liquid hot or heat the icing slightly over hot water.
COCOANUT FROSTING.
1 white of egg.
2 T. cold water or cocoanut milk. Icing sugar.
3^ T. vanilla.
Few drops lemon juice.
}/2 c. freshly grated cocoanut.
1. Beat white of egg until stiff; add liquid.
2. Sift in icing sugar until thick.
3. Add cocoanut; spread on cake and sprinkle with more cocoanut if desired.
ORANGE FROSTING.
Grated rind of 1 orange. }/2 T. lemon juice. 1 tb. orange juice. 1 yolk of egg. Icing sugar.
1. Add fruit juices to rind; let stand 15 mins.
2. Strain; add gradually to yolk of egg slightly beaten.
3. Add icing sugar until thick.
BOILED FROSTING. 1 c. sugar.
% T. cream of tartar. 3^ c. boiling water. 1 white of egg.
}/2 T. vanilla or 1 T. lemon juice. 1. Place sugar, cream of tartar and water in a saucepan ; stir, over low heat, until sugar is dissolved.
2. Boil gently, without stirring, until a soft ball is formed when tried in cold water — 238°F.
3. Cool syrup gradually; add slowly to white of egg stiffly beaten; continue beating until it thickens; add flavoring.
4. Pour over the cake.
Records on this page
Sponge Cake IAngel CakeButter IcingMocha IcingHermitsCocoanut FrostingOrange FrostingBoiled Frosting