WHIPPED CREAM FILLING — Whip 1 cup sweet cream to a
stiff froth ; sweeten and flavor to taste, and spread on. The cream
will froth easier if put on ice ^ hour before whipping.
MOCK WHIPPED CREAM.— Take 1 large sour apple, peel-
ed and grated, 1 cup white sugar, white of 1 egg✪ Mock Whipped Cream; beat all together
a long time. Flavor with vanilla. Mix the apple with the sugar as
soon as possible after grating, or it will turn dark. Use like whipped
cream. Delicious. Try it.
CUSTARD FILLING — Spread good custard between layers, hav-
ing it slightly cool before spreading it on.
DATE FILLING — Take 2 lbs. dates✪ Date Filling, remove the seeds, chop
fine and add cold water enough to make a smooth paste.
Figs may be prepared the same way.
FIG FILLING. — (1) Use 1 cup chopped figs, | cup hot water, 1
small cup powdered sugar✪ Fig Filling; cook till soft, and spread between layers.
Or (2) Stir chopped figs into the icing filling given below.
ICING FILLING.— Beat together whites of 3 eggs and 1 cup
pulverized sugar; add | teaspoon of any flavoring desired. This can
be varied by stirring in any fruit desired, such as stoned and seeded
raisins, chopped almonds, bananas, berries, figs, dates, etc.
BOILED ICING FILLING — Put a little water on 2 cups of gran-
ulated sugar✪ Boiled Icing Filling — just enough to dissolve it; let it boil until it linir.ui
LAYER CAKES 36]
from a spoon; pour it slowly on the well-beaten whites of 2 eggs,
beating all the time, until thick enough to spread on the cake; add a
teaspoon of any flavoring desired. As it cools any kind of fruit can
be stirred in if desired.
JELLY FILLING. — Fruit jelly, jam or marmalade of almost
any kind✪ Jelly Filling is nice spread between layers of cake. Add a layer of
icing also if desired.
LEMON FILLING.— Use 1 lemon (juice and grated rind), 1 egg,
•| cup sugar, 1 tablespoon of water, butter size of walnut✪ Lemon Filling. Beat all
together, set on stove and let boil up a minute.
LEMON HONEY FILLING.— Use 1 lb. loaf sugar, 2 whole eggs,
yolks of 8 eggs, ^ lb. butter, juice of 6 lemons, grated rind of 2 lem-
ons✪ Lemon Honey Filling. Put the sugar, lemon and butter into a sauce=:pan, and melt
over a gentle fire; when all is dissolved stir in the eggs, which have
been well beaten; stir rapidly until it is as thick as honey. Spread
this between the layers of cake. Set aside the remainder in a closely
covered vessel for future use.
MAPLE FILLING — Take 1 cup maple sugar, 1 cup white sugar
and^ cup of water; boil until it will form in stiff drops when dropped
into cold water; cool until slightly warm, and add whites of 2 eggs✪ Maple Filling,
beaten stiff; spread between the layers of cake.
MOCK MAPLE FILLING — Take 2 cups good brown sugar, |
cup sweet cream, butter size of large egg; boil together carefully 12
minutes; strain through a hair sieve or double cheese cloth. Flavor
with 1| teaspoons vanilla. Let it cool and thicken before spreading
on cake.
NUT FILLING — Take 1 cup sugar, 1 cup thick cream, (sweet
or sour) 1 cup hickory nuts chopped fine; boil all together until
thick. Any other oily nuts can be used instead, such as peanuts,
almonds or butternuts. ✪ Mock Maple Filling
Page 277 · 14 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
WHIPPED CREAM FILLING — Whip 1 cup sweet cream to a stiff froth ; sweeten and flavor to taste, and spread on. The cream will froth easier if put on ice ^ hour before whipping.
MOCK WHIPPED CREAM.— Take 1 large sour apple, peeled and grated, 1 cup white sugar, white of 1 egg; beat all together a long time. Flavor with vanilla. Mix the apple with the sugar as soon as possible after grating, or it will turn dark. Use like whipped cream. Delicious. Try it.
CUSTARD FILLING — Spread good custard between layers, having it slightly cool before spreading it on.
DATE FILLING — Take 2 lbs. dates, remove the seeds, chop fine and add cold water enough to make a smooth paste. Figs may be prepared the same way.
FIG FILLING. — (1) Use 1 cup chopped figs, | cup hot water, 1 small cup powdered sugar; cook till soft, and spread between layers. Or (2) Stir chopped figs into the icing filling given below.
ICING FILLING.— Beat together whites of 3 eggs and 1 cup pulverized sugar; add | teaspoon of any flavoring desired. This can be varied by stirring in any fruit desired, such as stoned and seeded raisins, chopped almonds, bananas, berries, figs, dates, etc.
BOILED ICING FILLING — Put a little water on 2 cups of granulated sugar — just enough to dissolve it; let it boil until it threads
from a spoon; pour it slowly on the well-beaten whites of 2 eggs, beating all the time, until thick enough to spread on the cake; add a teaspoon of any flavoring desired. As it cools any kind of fruit can be stirred in if desired.
JELLY FILLING. — Fruit jelly, jam or marmalade of almost any kind is nice spread between layers of cake. Add a layer of icing also if desired.
LEMON FILLING.— Use 1 lemon (juice and grated rind), 1 egg, •| cup sugar, 1 tablespoon of water, butter size of walnut. Beat all together, set on stove and let boil up a minute.
LEMON HONEY FILLING.— Use 1 lb. loaf sugar, 2 whole eggs, yolks of 8 eggs, ^ lb. butter, juice of 6 lemons, grated rind of 2 lemons. Put the sugar, lemon and butter into a sauce=:pan, and melt over a gentle fire; when all is dissolved stir in the eggs, which have been well beaten; stir rapidly until it is as thick as honey. Spread this between the layers of cake. Set aside the remainder in a closely covered vessel for future use.
MAPLE FILLING — Take 1 cup maple sugar, 1 cup white sugar and^ cup of water; boil until it will form in stiff drops when dropped into cold water; cool until slightly warm, and add whites of 2 eggs, beaten stiff; spread between the layers of cake.
MOCK MAPLE FILLING — Take 2 cups good brown sugar, | cup sweet cream, butter size of large egg; boil together carefully 12 minutes; strain through a hair sieve or double cheese cloth. Flavor with 1| teaspoons vanilla. Let it cool and thicken before spreading on cake.
NUT FILLING — Take 1 cup sugar, 1 cup thick cream, (sweet or sour) 1 cup hickory nuts chopped fine; boil all together until thick. Any other oily nuts can be used instead, such as peanuts, almonds or butternuts.
Records on this page
Mock Whipped CreamIcing FillingCustard FillingWhipped Cream FillingDate FillingFig FillingBoiled Icing FillingJelly FillingLemon FillingLemon FillingLemon Honey FillingMaple FillingMock Maple FillingNut Filling