Lillian Massey school recipes

Sift the sugar five times; mix, and sift the flour, cornstarch, cream of tartar and salt, five times. Beat the whites of eggs to a foam, but not stiff. Sift in the sugar slowly, beating all the time; flavor; add the flour slowly, mixing it with a light folding motion. Turn into an unbuttered tube pan and bake in a very slow oven 1 hour. The oven door should not be opened the first 20 minutes. Remove cake from oven and place it face down on a cake cooler. The cake should hang in the pan until cold. No. 64 F CAKE FILLINGS AND FROSTINGS CREAM FILLING. 1 c. milk. 1/4 c. sugar. Salt. 3 tbsp. cornstarch, or 3 tbsp. flour. 1 tsp. vanilla. 1 egg. Scald milk; mix sugar, cornstarch and salt, and add the hot milk to it. Cook in double boiler, stirring occasionally, for 30 minutes. Beat egg slightly and add to milk mixture; cook until egg thickens. Cool slightly and flavor. LEMON FILLING. # ¢c. sugar. 1 tsp. butter. 3 tbsp. cornstarch, or 3 c. flour. Yolks 2 eggs. 4 ¢c. boiling water. Grated rind 1 lemon. , 3 tbsp. lemon juice. Mix sugar and cornstarch, add boiling water, stirring constantly. Cook 10 minutes, add butter and yolks of eggs slightly beaten. Cook until egg thickens, add lemon juice and rind. ORANGE FILLING. 5 Cc sugar. Yolks 2 eggs. 3 tbsp. cornstarch, or 4 c. flour. i ¢. orange juice. 3 ¢c. boiling water. 4 tbsp. lemon juice. 1 tsp. butter. Grated rind 1 orange. Make as Lemon Filling. . WHIPPED CREAM FILLING. 1 c. cream. White of 1 egg. + ¢c. fruit sugar. 4 tsp. vanilla. Beat the cream until stiff, add sugar, white of egg beaten until stiff and dry, and flavoring. : | NUT OR FRUIT FILLING. To Boiled or Egg Frosting add \4 c. chopped walnuts, figs, dates, or raisins, separately or in combination. FIG FILLING. lb. figs. 2 c. boiling waters c. sugar. 1 tbsp. lemon juice. Chop figs fine, add remaining ingredients, and cook in a double boiler until thick enough to spread. PLAIN FROSTING. 2 tbsp. boiling water or cream, or Icing sugar (sifted). fresh fruit juice. Flavoring. Add sugar gradually to the liquid until thick enough to spread; flavor. EGG FROSTING. White 1 egg. Icing sugar. 2 tsp. cold water. 2 tsp. vanilla or /5 tbsp. lemon juice. Beat white of egg until stiff; add water and finish as Plain Frosting. ORANGE FROSTING. Grated rind 1 orange. 1 tbsp. orange juice. 4 tsp. lemon juice. Yolk 1 egg. Icing sugar. Add fruit juices to rind, and let stand 15 minutes. Strain, and mix gradually with yolk of egg slightly beaten; then gradually add sugar until thick enough to spread. CARAMEL FROSTING. 14 c. brown sugar. 4 tbsp. butter. 4 c. milk. 4 tsp. vanilla. Put sugar and milk in a saucepan; stir over gentle heat until sugar is dissolved; bring gradually to the boiling point, and boil until a soft ball can be formed when tried in cold water. Remove from fire, add butter and vanilla and beat to a thick cream; pour over cake. BOILED FROSTING. | 1c. sugar. White 1 egg. ; 4 c. boiling water. 3 tsp. vanilla or 1 tsp. lemon juice. Put sugar and water in a saucepan, stir over gentle heat until sugar is dissolved; bring gradually to the boiling point, and boil slowly without stirring, until a soft ball can be formed when tried in cold water. Cool slightly; pour slowly on beaten white of egg, beating all the time, add flavoring, and beat until it thickens; pour over cake. For Maple Sugar Frosting; use 3 lb. maple sugar instead of 1 c. granulated sugar. CHOCOLATE FROSTING, NO. 1. To Boiled Frosting, add 1 oz. melted chocolate. It should be added before the flavoring. CHOCOLATE FROSTING, NO. 2. Make syrup as for Boiled Frosting, and pour it over 2 oz. melted chocolate; add 4 tsp. vanilla; beat till it thickens; pour over cake. ALMOND ICING. 1 lb. shelled almonds. Yolks 4 eggs. 1 tsp. rose water. 1 lb. icing sugar. 4 tsp. bitter almond flavoring.