ORANGE FILLING — Take the juice and grated rind of 2 oran-
ges, stir in as much powdered sugar as the liquid will take up, and
spread it between layers. This may be varied by stirring in des-
sicated cocoanut with the sugar, and then si3rinkling dry cocoanut
on top of the cake. Or use the whites of 2 eggs beaten stiff", grated
rind and juice of 1 orange made thick with pulverized sugar; beat
all well together and use. Or mix slices of orange into the icing
filling given above.
ORANGE FILLING No. 2.— One cup sugar wet with 3 table-
spoons of orange juice (enough drops from the oranges as you slice
362 LAYEK CAKES
them, if not, use water); 1 tablespoon of butter. Simmer this on the
stove until a nice syrup, and when boiling add 2 beaten eggs; remove
from stove and stir briskly. When cold add orange or lemon flavor
and the sliced fruit, and sjoread between the layers.
ORANGE AND COCOANUT FILLING — Beat 1 egg stiff, add 1
cup sweet cream✪ Mock Maple Filling, 1 cup grated cocoanut, juice and -| the grated rind
of 1 large orange and ^ cup sugar. Spread it between layers and
on top of cake, and sprinkle on fresh grated cocoanut.
PEACH OR FRUIT CREAM FILLING.— Cut peaches into thin
slices, or chop them, and prepare cream by whipping and sweeten-
ing. Put a layer of peaches between the layers of cake, and pour
the cream over each layer and over the top.
Bananas, strawberries, and other fruit may be used the same
way, mashing the strawberries when used, and strewing them thick
with powdered sugar.
PINEAPPLE FILLING.— Chop 1 pineapple fine and cook it
with f its weight of sugar; while hot, add ^ box of gelatine (having
had that soaking in cold water for 1 hour before.) It should be
thick enough not to run. Spread thickly on all layers but the top
one.
PLUM FILLING — Stew plums till soft, remove pits and skins,
and pass the pulp through a coarse sieve. Spread between layers.
Or (2) stew, chop, and stir the plums into the icing filling given
above.
PRUNE FILLING — Stew, stone and chop the prunes and stir
them into the icing filling given above.
RAISIN FILLING.— ^Seed and chop 1 cup of raisins, and stir
them into the icing filling given above. Or, use equal amounts of
raisins and blanched almonds (chopjjed) if desired.
RAISIN FILLING No. 2.— Take 1 cup maple syrup, add a little
vinegar to prevent its graining, boil till it threads from a spoon; then
add 1 cup raisins, seeded and chopped, and stir till cold.
RHUBARB FILLING.— Yolks of 2 eggs, beaten, ^ cup sugar, I
cup butter, \ cup rhubarb juice, strained and sweetened; set the dish
containing this mixture in a pan of hot water, and stir continually
until the paste is smooth and thick. Then spread between layers of
cake,
STRAWBERRY FILLING.— Take white of 1 egg, beat till very
LAYER CAKES md
stiff, add f cup of sugar and beat again; then add f cup fresh
strawberries bruised to a pulp, and beat till stiff.
STRAWBERRY AND RASPBERRY FILLING.— Spread icing
over each layer, and cover the icing with choice fresh strawberries or
r&sberries, or stir the fruit into the icing before spreading it on. ✪ Layer Cake
Page 278 · 3 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
ORANGE FILLING — Take the juice and grated rind of 2 oranges, stir in as much powdered sugar as the liquid will take up, and spread it between layers. This may be varied by stirring in dessicated cocoanut with the sugar, and then sprinkling dry cocoanut on top of the cake. Or use the whites of 2 eggs beaten stiff", grated rind and juice of 1 orange made thick with pulverized sugar; beat all well together and use. Or mix slices of orange into the icing filling given above.
ORANGE FILLING No. 2.— One cup sugar wet with 3 tablespoons of orange juice (enough drops from the oranges as you slice
them, if not, use water); 1 tablespoon of butter. Simmer this on the stove until a nice syrup, and when boiling add 2 beaten eggs; remove from stove and stir briskly. When cold add orange or lemon flavor and the sliced fruit, and spread between the layers.
ORANGE AND COCOANUT FILLING — Beat 1 egg stiff, add 1 cup sweet cream, 1 cup grated cocoanut, juice and -| the grated rind of 1 large orange and ^ cup sugar. Spread it between layers and on top of cake, and sprinkle on fresh grated cocoanut.
PEACH OR FRUIT CREAM FILLING.— Cut peaches into thin slices, or chop them, and prepare cream by whipping and sweetening. Put a layer of peaches between the layers of cake, and pour the cream over each layer and over the top.
Bananas, strawberries, and other fruit may be used the same way, mashing the strawberries when used, and strewing them thick with powdered sugar.
PINEAPPLE FILLING.— Chop 1 pineapple fine and cook it with f its weight of sugar; while hot, add ^ box of gelatine (having had that soaking in cold water for 1 hour before.) It should be thick enough not to run. Spread thickly on all layers but the top one.
PLUM FILLING — Stew plums till soft, remove pits and skins, and pass the pulp through a coarse sieve. Spread between layers. Or (2) stew, chop, and stir the plums into the icing filling given above.
PRUNE FILLING — Stew, stone and chop the prunes and stir them into the icing filling given above.
RAISIN FILLING.— ^Seed and chop 1 cup of raisins, and stir them into the icing filling given above. Or, use equal amounts of raisins and blanched almonds (chopped) if desired.
RAISIN FILLING No. 2.— Take 1 cup maple syrup, add a little vinegar to prevent its graining, boil till it threads from a spoon; then add 1 cup raisins, seeded and chopped, and stir till cold.
RHUBARB FILLING.— Yolks of 2 eggs, beaten, ^ cup sugar, I cup butter, \ cup rhubarb juice, strained and sweetened; set the dish containing this mixture in a pan of hot water, and stir continually until the paste is smooth and thick. Then spread between layers of cake,
STRAWBERRY FILLING.— Take white of 1 egg, beat till very
stiff, add f cup of sugar and beat again; then add f cup fresh strawberries bruised to a pulp, and beat till stiff.
STRAWBERRY AND RASPBERRY FILLING.— Spread icing over each layer, and cover the icing with choice fresh strawberries or raspberries, or stir the fruit into the icing before spreading it on.
Records on this page
Mock Maple FillingOrange FillingLayer Cake