The Raleigh cook book

Chocolate Filling.—% cake Baker’s chocolate; 114 pounds brown sugar; butter size of an egg; 1 teaspoon vanilla. Put ingredients in saucepan, moisten with water and let cook about twenty minutes. Remove from fire, beat ten minutes, and spread thickly on cake. Nut and Fruit Filling.—Make a boiled icing, add chopped walnuts, blanched sweet almonds, figs, dates, and raisins, separately or in combination. Cocoanut Filling.—Make a plain or boiled icing, beating in 1 grated cocoanut. Reserve a part of the cocoanut to sprinkle on top of cake. Pineapple Filling.—1 can pineapple, or 2 cups fresh pineapple; 1 egg yolk; 2 teaspoons cornstarch, or 1 teaspoon flour; 1-3 teaspoon salt; butter size of an egg; % cup water (if there is not much juice); 1 cup sugar (if fresh pineapple is used,—sweeten canned pineapple to taste). If fresh pineapple is used, add water and let cook until tender. The canned does not require but a few minutes cooking. Mix sugar, cornstarch and the well-beaten egg together, add to the cooked pineapple and cook until thick like custard. Put butter and salt in last. | Cream Cake Filling.—1 cup sweet milk; 1 egg; 2 teaspoons cornstarch; 1 teaspoon vanilla. Put the sweet milk on to boil. Beat the egg and cornstarch together, and when the milk has come to a boil stir in this mixture and sweeten to taste. Cook just a few seconds more and then remove from the fire. Flavor with vanilla, and when cool spread between layers of cake (white cake preferable). ICE CREAMS AND SHERBETS. Plain Ice Cream.—1 gallon fresh milk; 3 eggs; 1 light tablespoon gelatine; 1 quart cream; 1 cup sugar. Scald milk, with sugar dissolved in it. Beat eggs thoroughly. Pour scalded milk over beaten eggs. Pour the mixture back and forth several times until light and foamy. Put back on stove to thicken, not to boil. When cool, add gelatine, dissolved in a little milk, and freeze. When the mixture is almost frozen, add cream and 1 teaspoon of vanilla. Then freeze hard. Vanilla Ice Cream.—1 gallon milk; 6 eggs. Let the milk come to a boil. Beat eggs separately, then mix and stir into milk and stir until it thickens. Sweeten to taste while hot. Flavor with vanilla, and when cold, freeze. Banana Ice Cream.—Make as above, omitting vanilla and adding one-half dozen sliced bananas. Peach Ice Cream.—Make as above, omitting vanilla and adding 1 pint or more of mashed and sweetened peaches which have stood for an hour or longer. Strain through colander and add to cream when half frozen. Cherry Cream.—1½ quarts milk; 1 quart thick cream; 1 heaping cup Maraschino cherries, cut in halves; 2 cups sugar. Flavor with vanilla, rose and almond. Add cherries and cream, whipped stiff, after the milk has begun to freeze. This will make a gallon freezer full. Peanut Ice Cream.—1 quart cream; 1 heaping tablespoon grated chocolate; 1 teacup of roasted peanuts ground or rolled fine; pinch of salt; vanilla. Melt the chocolate in a little milk before adding to the cream. Add peanuts, salt, vanilla, sugar and freeze. Chocolate Ice Cream.—1 pint milk; 5 tablespoons chocolate; 1 quart rich cream; % pound sugar; 2 eggs; 1 tablespoon gelatine. Scald the milk and add by degrees the sugar, eggs and chocolate rubbed smooth in a little milk. Beat well, put over the fire, stirring constantly until it thickens. Take from the fire, add a tablespoon of dissolved gelatine, and when cold put in the freezer. When partly frozen, add the quart of cream, half of it well whipped. Fruit Ice Cream. 1 pound sugar.