Orange Filling

Ingredients

• 1 c. cold water
• 1 tbs. cornstarch
• 3 tbs. sugar
• 1 egg (beaten)
• 1 ts. butter
• 1 orange juice
• 1 tbs. grated rind
• 1 tbs. lemon juice
• Spk. salt

Method

1. 1

   Mix the orange juice and rind, lemon juice, and cold water.

2. 2

   Boil the mixture two minutes, then strain it.

3. 3

   Mix the cornstarch, sugar, and salt thoroughly, pour the liquid mixture over it and boil it over the fire two minutes, stirring it constantly.

4. 4

   Then cook it over boiling water for five minutes.

5. 5

   Beat the egg, add it to the cornstarch mixture and cook it two minutes longer.

6. 6

   Add the butter.

7. 7

   Cool the filling before using it.

8. 8

   Use it in layer cake.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 54. The excerpt below is the record exactly as published.

1 tbs. cornstarch i c. sugar 1 egg (beaten) 1 ts. butter LEMON FILLING Mix the boiling water, lemon juice, and lemon rind. Mix the cornstarch and sugar thoroughly. Pour the liquid mixture into the cornstarch and let it boil three mintites, stirring it constantly. Put over the boiling water, and cook it five minutes longer ; add the beaten egg and butter and cook it two minutes. Cool it. Use it for filling in layer cake. Digitized by Google CREAMS AND PROSTINGS FOR CAKE 137 RECIPE 208. 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 RECIPE 209. 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 RECIPE 210. RECIPE 211. 2 egg whites j c. shredded coco- nut Powdered sugar enough to make it of the consistency to spread RECIPE 212. 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 corn- starch, 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 min- utes. Beat the egg, add it to the corn- starch 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, corn- starch 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 con- tinue 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 138 SECOND YEAR or i ts. vanilla 1 c. powdered sugar, or enough to . make the frost- ing thick enough to spread RECIPE ai3. IJ c. powdered sugar 1 tbs. milk 1 ts. butter

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