Grate the rind from a yellow orange. Squeeze two
or three tablespoons of juice✪ Orange Frosting over it, and let it stand
for an hour or more. Strain and mix the juice with
one cup of powdered sugar or enough to keep its shape
when spread on the cake. The yolk of an egg may be
added to supply lack of color in the orange.
Frosting.
One cup of powdered sugar, one tablespoon of corn-
starch, two tablespoons of water or milk, flavor as
desired. Spread with a wet knife.
Boiled Frosting.
Boil one cup of fine granulated sugar with one-third
cup of hot water in which one-fourth teaspoon of
cream of tartar is dissolved without stirring, until the
sirup taken up on a skewer will " thread ' or " rope."
When it is at that point, beat one egg white stiff, and
pour the boiling sirup over the egg in a fine stream,
beating well. When it thickens and is perfectly
smooth, pour it over the cake. It hardens quickly,
and should be put on the cake before it stiffens enough
to drop.
Boiled Chocolate Frosting.
Add two tablespoons of cocoa or one square of
chocolate✪ Boiled Chocolate Frosting, melted, to the sirup described above while
it is still hot.
Cakes. 205
Caramel Frosting.
Boil one cup of light brown sugar, one tablespoon
of butter, one-third cup of cream✪ Caramel Frosting in a granite sauce-
pan until, when dropped in cold water, it is hard
enough to be waxy. Stir only enough to keep from
burning. Flavor with vanilla. Then set the pan in
cold water, as it hardens, spread it on the cake while
it is still soft enough to spread. It will settle into a
smooth surface almost instantly.
Cream Filling.
Scald one cup of milk (or part milk, part coffee, or
fruit juice), reserving enough to mix with two table-
spoons-of flour, add this to the hot milk, stir smooth,
and cook ten to t\venty minutes, then add one beaten
egg or two yolks ; cook one or two minutes longer.
Take from the fire, add one-half cup of sugar, one-
half teaspoon of flavoring✪ Cream Filling. When cool, spread between
layers or put in cream puffs.
Orange Butter.
In a double boiler cook together one-fourth pound
of butter, one cup of sugar, the grated rind and the
juice of two oranges, and two eggs✪ Orange Butter or four yolks.
Strain and use when cold between layer cakes, or with
the addition of chopped raisins, currants, citron, and
candied peel as a filling for turnovers of pastry.
Fruit Filling for Cakes.
Bake a sponge-cake in layers. Chop fine one cup of
stewed prunes or other fruit or rub through a strainer,
beat the whites of four eggs to a froth, add the fruit
and sugar to sweeten✪ Fruit Filling for Cakes. Spread half of this on one
206 Home Science Cook Book.
layer of cake, put on the second layer and the re-
mainder of the filling, and whipped cream on top of
that.
Fig Filling.
Chop one pound of figs, add one-half cup of sugar
and one tablespoon of lemon juice, one cup of water✪ Fig Filling,
and stew until soft and smooth. Spread between the
layers, and ice the whole cake with boiled icing.
Mocha Cream Filling.
Cream one-fourth cup of butter, adding gradually
one cup of powdered sugar. Flavor with coffee
extract, prepared as for coffee frosting. Combine
with one-half cup of cream filling✪ Mocha Cream Filling. This may be put
through a bag and tube on top of cakes.
Cookies. ✪ Cookies
Page 89 · 12 recipe records on this page
Presented as published in 1902. 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
Grate the rind from a yellow orange. Squeeze two or three tablespoons of juice over it, and let it stand for an hour or more. Strain and mix the juice with one cup of powdered sugar or enough to keep its shape when spread on the cake. The yolk of an egg may be added to supply lack of color in the orange.
Frosting.
One cup of powdered sugar, one tablespoon of cornstarch, two tablespoons of water or milk, flavor as desired. Spread with a wet knife.
Boiled Frosting.
Boil one cup of fine granulated sugar with one-third cup of hot water in which one-fourth teaspoon of cream of tartar is dissolved without stirring, until the sirup taken up on a skewer will " thread ' or " rope." When it is at that point, beat one egg white stiff, and pour the boiling sirup over the egg in a fine stream, beating well. When it thickens and is perfectly smooth, pour it over the cake. It hardens quickly, and should be put on the cake before it stiffens enough to drop.
Boiled Chocolate Frosting.
Add two tablespoons of cocoa or one square of chocolate, melted, to the sirup described above while it is still hot.
Cakes. 205
Caramel Frosting.
Boil one cup of light brown sugar, one tablespoon of butter, one-third cup of cream in a granite saucepan until, when dropped in cold water, it is hard enough to be waxy. Stir only enough to keep from burning. Flavor with vanilla. Then set the pan in cold water, as it hardens, spread it on the cake while it is still soft enough to spread. It will settle into a smooth surface almost instantly.
Cream Filling.
Scald one cup of milk (or part milk, part coffee, or fruit juice), reserving enough to mix with two tablespoons of flour, add this to the hot milk, stir smooth, and cook ten to twenty minutes, then add one beaten egg or two yolks ; cook one or two minutes longer. Take from the fire, add one-half cup of sugar, onehalf teaspoon of flavoring. When cool, spread between layers or put in cream puffs.
Orange Butter.
In a double boiler cook together one-fourth pound of butter, one cup of sugar, the grated rind and the juice of two oranges, and two eggs or four yolks. Strain and use when cold between layer cakes, or with the addition of chopped raisins, currants, citron, and candied peel as a filling for turnovers of pastry.
Fruit Filling for Cakes.
Bake a sponge-cake in layers. Chop fine one cup of stewed prunes or other fruit or rub through a strainer, beat the whites of four eggs to a froth, add the fruit and sugar to sweeten. Spread half of this on one
206 Home Science Cook Book.
layer of cake, put on the second layer and the remainder of the filling, and whipped cream on top of that.
Fig Filling.
Chop one pound of figs, add one-half cup of sugar and one tablespoon of lemon juice, one cup of water, and stew until soft and smooth. Spread between the layers, and ice the whole cake with boiled icing.
Mocha Cream Filling.
Cream one-fourth cup of butter, adding gradually one cup of powdered sugar. Flavor with coffee extract, prepared as for coffee frosting. Combine with one-half cup of cream filling. This may be put through a bag and tube on top of cakes.
Cookies.
Records on this page
FrostingBoiled FrostingOrange FrostingBoiled Chocolate FrostingBoiled Chocolate FrostingCaramel FrostingCream FillingOrange ButterFruit Filling for CakesFig FillingMocha Cream FillingCookies