Lemon Filling

Ingredients

• two eggs
• two cupfuls of sugar
• the juice of two lemons
• one teacupful of cream or new milk
• a lump of butter the size of an egg
• two teaspoonfuls of corn starch

Method

1. 1

   Boil in double boiler until thick.

2. 2

   Spread when cool.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 98. The excerpt below is the record exactly as published.

two cupfuls of sugar and one of water. When done beat in whites of two eggs, beat till cool and add two 5teacupfuls of grated pineapple. Pineapple Filling. — One can pineapple, one cup sugar, one- quarter box gelatine ; put on stove and boil till thick. Raisin Filling. — One cup raisins, one cup figs, cooked till done; add any desired fruit and beat in icing. Fig Filling. — One pound of figs chopped fine, one teacup water, half cup sugar; cook until smooth and soft; spread be- tween layer cake when cold. HOW WE COOK IN TENNESSEE. 171 Fig Filling. — Cook together a cupful of water and one of sugar; add a cupful of finely chopped figs. Cook to a paste, and when smooth spread on or between cake. Fig Filling. — Take one pound figs, chop fine and put into a stewpan on the stove ; pour over three cups hot water and add half cup sugar. Cook all together until soft and smooth. — Mrs. Chas. King. Maple Fudge Filling. — Melt one pound maple fudge, and when of the right consistency spread on layers. When this is partially dry spread on chocolate filling. If preferred use a thick, white, creamy icing, instead of the chocolate. — Mrs. A. H. Ellington. Charlotte Polonaise Cake Filling. — Two cups milk, two- thirds cup sugar, butter size of egg. Let come to a boil and have ready two yolks well beaten with two tablespoons of corn starch or flour, which has been rubbed to a paste. Add some of the boiling milk to this, pour all together and stir till it thickens, flavor after it cools with vanilla. To one-half of this add half pound blanched almonds chopped fine; to the other one-quarter pound citron cut fine. Bake white layer cake and use the almond filling on one layer and the citron on the next. Then ice the cake. — Mrs. Sam Lancaster. Cream Filling. — Boil nearly a pint of milk, then stir into it two tablespoons corn starch moistened with a little milk, two eggs, one cup sugar; when nearly done, add half cup butter and flavor to taste. Cream Filling. — One pint new boiled milk, one cup sugar, half cup flour, two eggs; beat eggs, sugar and flour together and pour hot milk over it. Wash vessel, return to fire and cook thick over hot water. Spread between cakes. — Mrs. Wilson. Prauline Filling for Cakes. — Two cups sugar, three-quarters cup maple sugar and enough cream to moisten thoroughly; add when it boils a small piece of butter; when it thickens stir 172 HOW WE COOK IN TENNESSEE. in a teaspoon of vanilla and broken pecan kernels. Use whole pecans on top of cake. Cheap Cake Filling. — Two cups sugar, butter size of egg, half cup milk and water mixed; cook until it ropes; add small spoon cocoa or chocolate before taking from fire. Spread be- tween cakes. — Mrs. W. H. Wilson. Fruit Filling. — Dissolve three cups sugar in one of water without stirring until it hardens when dropped in water. Beat whites three eggs stiff, then pour over them the boiling syrup, beating constantly. Take out half of icing and add pineapple, cocoanut or banana and spread between layers of the cake. Then ice the cake with plain icing. This never fails if the in- gredients are good. Chocolate Filling. — Two and one-half cups of sugar; add enough water to dissolve it, and boil until it strings, or will ball up in a cup of cold water ; cut about one-quarter cake of Bak- er 's chocolate into little pieces, put in a plate and set in the stove to melt. When the sugar has cooked enough, add it slowly to the half beaten whites of two eggs, and then add the chocolate and beat till it begins to grow stiff; then ice the cake.— Mrs. I. B. Tigrett. Chocolate Filling. — One cup grated chocolate, half cup but- ter, one cup sweet milk, two cups sugar ; boil till thick. Flavor with vanilla and beat until almost cool. Spread rapidly be- tween cake. — Mrs. W. H. Wilson. Chocolate Filling. — Three cups sugar, one-half cup cream, one-half cup butter, one-half cup chocolate ; flavor with vanilla ; beat this in the slightly beaten whites of two eggs. Beat well. Chocolate Filling. — Three cups sugar, one cup sweet milk, half cup water, three-quarters cup butter ; cream the butter be- fore using it; one-third cake of Baker's chocolate. Dissolve the chocolate in the syrup while cooking. Cook until it will harden when dropped in a cup of cold water. — Mrs. Wm. H. Long. HOW WE COOK IN TENNESSEE. 173 Chocolate Filling. — Yolks two eggs, one cnp sugar, one heap- ing tablespoon butter, one cupful sweet cream; put over the fire, and when it comes to boiling point stir into it two squares Baker's chocolate and cook until thick. Flavor with vanilla and beat until ready to spread on the cake. Chocolate Macaroon Filling. — Half pint milk, two cups sugar, quarter pound chocolate, quarter pound of almond maca- roons, broken into bits. Let the mixture boil together a few minutes till it becomes thick. Decorate the cake with whole macaroons. Lemon Filling. — Yolks two eggs, one cup sugar, three-quar- ters cup milk, one teaspoon flour or corn starch ; beat the yolks well with the sugar and pour the boiling milk on them ; return to the fire and cook until thick. — Mrs. Geo. Gooch. Lemon Filling. — Mix together two eggs, two cupful s of sugar, the juice of two lemons and grated rind of one, one teacupful of cream or new milk, a lump of butter the size of an egg, and two teaspoonfuls of corn starch

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