Household science and arts

CREAMS AND PROSTINGS FOR CAKE 1 orange juice 1 tbs. grated rind 1 tbs. lemon juice 1 c. cold water 1 tbs. cornstarch 3 tbs. sugar Spk. salt legg 1 ts. butter i c. sugar 2) tbs. cornstarch or J c. of flour i ts. salt 2 c. milk 2 eggs (beaten) 1 ts. butter 1 ts. vanilla 2 egg whites j c. shredded coconut Powdered sugar enough to make it of the consistency to spread White of 1 egg 1 tbs. lemon juice, ORANGE FILLING Mix the orange juice and rind, lemon juice, and cold water. Boil the mixture two minutes, then strain it. Mix the cornstarch, sugar, and salt thoroughly, pour the liquid mixture over it and boil it over the fire two minutes, stirring it constantly. Then cook it over boiling water for five minutes. Beat the egg, add it to the cornstarch mixture and cook it two minutes longer. Add the butter. Cool the filling before using it. Use it in layer cake. CREAM FILLING Scald the milk. Mix the sugar, cornstarch or flour, and salt ; pour on the hot milk and cook it over the fire for three minutes, stirring it constantly. Put it over boiling water and cook it ten minutes longer, stirring it occasionally. Pour the flour mixture over the beaten eggs, put it back into the double boiler, and cook it two minutes longer, and add the butter and vanilla. Cool the filling before using it. CHOCOLATE CREAM FILLING Add to No. 209, 2 tbs. melted chocolate. COCONUT FILLING Beat the white on a large plate with a fork or wire whisk, add the sugar gradually until it is stiff enough to spread, and continue the beating; add the flavoring. Spread it on cake and sprinkle it thickly with shredded coconut. PLAIN FROSTING. I Beat the white stiff; add the lemon juice and sugar gradually and continue the Digitized by Google or i ts. vanilla 1 c. powdered sugar, or enough to . make the frosting thick enough to spread RECIPE ai3. IJ c. powdered sugar 1 tbs. milk 1 ts. butter i ts. vanilla 1 0. gran, sugar i c. boiling water White of an egg i ts. vanilla or beating. When of the right consistency, beat it thoroughly and spread it on the cake with a broad-bladed knife. PLAIN FROSTING. U Scald the milk, add to it the butter. Beat in the powdered sugar until the frosting is of the right consistency to spread. Add the vanilla and spread the frosting on cake. More sugar may be used if the amount in the recipe does not make it of the proper consistency. BOILED FROSTING Boil the sugar and water together until the sirup spins a thread. Beat white stiff ; pour the sirup slowly on the egg and continue the beating until the mixture is of the J ts. lemon juice right consistency to spread. 2 egg yolks 1 tbs. grated orange rind 5 tbs. orange juice 1 ts. lemon juice li c. confectioner's sugar, or enough to make it the proper consistency to spread CHOCOLATE FROSTING Add to either No. 212 or No. 213 two squares of melted chocolate. ORANGE FROSTING Mix the orange juice and lemon juice with the orange rind and let it stand for ten minutes, then strain it. Beat the yolks light colored and creamy; add the sugar and juice gradually and continue the beating until the frosting is stiff enough to spread. Digitized by Google STEAMED DOUGHS AND BATTERS 2 c. brown sugar i c. boiling water White of 1 egg CARAMEL FROSTING Beat the white of egg. Boil the sugar and water without stirring it until the mixture forms a soft ball in cold water. Pour it slowly into the beaten egg and beat it constantly until the mixture is thick enough to spread. Steamed Doughs and Batters