Cream Filling

Ingredients

• Scald milk
• mix sugar
• 3 tbsp. cornstarch, or 3 ec. flour
• 1 tsp. salt
• 1 egg
• 1 tsp. vanilla

Method

1. 1

   Scald milk; mix sugar, cornstarch and salt, and add the hot milk to it.

2. 2

   Cook in double boiler, stirring occasionally, for 30 minutes.

3. 3

   Beat egg slightly and add to milk mixture; cook until egg thickens.

4. 4

   Cool slightly and flavor.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 41. The excerpt below is the record exactly as published.

CREAM FILLING. anc, TAITK. Salt. = crsucar. 1 egg. 3 tbsp. cornstarch, or 3 ec. flour. 1 tsp. vanilla. 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 4 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. AIK bole 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. 65 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 ean be formed when tried in cold water. Remove from fire, add butter and vanilla and beat to a thick cream; pour over cake. o - 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. 1t 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. Blanch almonds, and put them through the meat chopper, using the nut grinder; work to a paste. Add unbeaten yolks of eggs, flavoring, and gradually the sugar. The mixture should be as stiff as a dough; more sugar may be required. Dredge a pastry board with icing sugar, toss mixture on it and roll or pat out to the desired thickness; cut in shape. Moisten cake with cold water, press icing upon it and let stand 24 hours before covering with other icing. The icing may be shaped with the hands, to fit the cake. ORNAMENTAL ICING. 1 lb. icing sugar. Whites 3 eggs. 8 or 9 drops acetic acid. Put unbeaten whites into a large bowl; sift in icing sugar; beat vigorously with a wooden spoon; add acid, and beat till stiff.. The icing should be stiff enough to hold its shape. More sugar may be required. Press icing through pastry tubes in the desired design. 66 FONDANT ICING FOR SMALL CAKES. The cake mixture for small ornamented cakes should be baked in shallow pans and when cool cut in fancy shapes, triangles, crescents, hearts, etc. They must then be glazed and iced. To Glaze:—Beat white of 1 egg slightly and add 1 tbsp. fruit sugar. Apply to cut edges of cake and let stand over night. To Ice:—Melt fondant over hot water, stirring all the time. Thin slightly by adding a little hot water. Flavor and color as desired. Care- fully lower each cake into the fondant, using a fork; do not cover the bottom. Remove from fondant, invert quickly and slip from the fork. Decorate with nut meat, candied violets, candied fruit or ornamental icing. COOKIES AND SMALL CAKES COOKIES. 4 c. butter. 2 eggs. 1c. sugar. 3 tsp. baking powder. 1 tbsp. milk. 24 c. flour. 1 tsp. vanilla. ’ Cream the butter, add sugar, milk, beaten eggs and flavoring, then the flour and baking powder mixed and sifted together. It should bea stiff dough; more flour may be required. Roll a little at a time and cut into cookies, or drop from a teaspoon on a buttered sheet, and pat into shape with a cup which has been-dipped in flour. Bake in a moderate oven about 10 minutes. This amount will make about six dozen cookies. PEANUT COOKIES. 2 tbsp. butter. 1 tsp. baking powder. + @. sugar. %. tsp. salt. 1 egg. 1 tbsp. milk. 4 c. flour. 3 ¢c. finely chopped peanuts. tsp. lemon juice. Cream the butter, add sugar, beaten egg, and mixed and sifted dry ingredients; then add milk, peanuts and lemon juice. Drop from a tea- spoon on an unbuttered baking sheet one inch apart, and place one-half peanut on top of each. Bake in a slow oven 12 to 15 minutes. This amount will make 30 cookies. FRUIT COOKIES. 4 c. butter. 2 tsp. salt

Cook this with the app: pantry check, scaling, and the assistant.