Orange Filling

Ingredients

• 1 cup sugar
• 3 tablespoons lemon juice
• 5 tablespoons Swans Down cake flour
• 4 tablespoons water
• 1 egg slightly beaten
• 2 teaspoons butter
• 2 cup orange juice

Method

1. 1

   Mix ingredients in order given.

2. 2

   Cook 10 minutes in double boiler, stirring constantly.

3. 3

   Cool before spreading.

Nutrition per serving

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 41. The excerpt below is the record exactly as published.

Orange Filling, and cover with Boiled Icing. Gold Cake 8 egg yolks 1% cup sweet milk 1 cup sugar 1% cups flour 2 teaspoons Royal baking % cup butter powder This makes a very small cake and the recipe is better doubled. An ex- cellent way to use yolks left from an angel food cake. ICINGS Double Boiler Icing Put 1% cups sugar, %4 cup water and 2 egg whites to cook over boiling water. Beat until icing holds a peak (7 minutes). Remove from fire. Beat till thick enough to spread. Sprinkle sides and top with shredded cocoanut. Decorate top of cake with % cup of pineapple filling. Odd a Ihuor a0 scan Cop fis White Icing 2%, cups sugar (white) 2 tablespoons Karo syrup Whites 2 eggs 2 tablespoons marshmallow Enough water to moisten sugar creme Cook sugar, water and Karo syrup till it threads well. Pour over beaten egg whites slowly, beating constantly. Add marshmallow creme. White Icing 3 cups sugar 1 teaspoon vinegar 1 cup water Place on stove with lid on until it boils. Cook until forms soft ball in cup of cold water. Pour over three egg whites beaten stiff. Continue beating until stiff enough to put on cake. Mrs. Norwoop THOMAS. All Round Icing 214% cups sugar 2 egg whites % cup light corn syrup 1144 teaspoons vanilla % cup water Combine sugar, corn syrup and water. Cook to 240-242° F. or soft ball stage. Pour over stiffly beaten egg-whites while beatiii. -onstantly. Add vanilla and beat until almost cold and stiff enough to hold its shape. Spread on cake. This icing may be kept in covered jar for a week. If necessary soften with boiling water. Makes enough to fill and frost a 3 layer cake generously. Mrs. JoHN HACKNEY. Pineapple Filling Mix 2 tablespoons cornstarch with % cup sugar; add 2 cups crushed pineapple (juice and fruit) and 1 tablespoon lemon juice. Cook slowly till thick and clear. Save % cup of filling to decorate top of cake. Cover top and sides with. THE WILSON Cook Book 99 Chocolate Filling 1% tablespoons butter Vanilla 2 squares chocolate (25c size) 8 can Pet milk 1% pkg. powdered sugar Pinch salt 3 marshmallows Cook 7 minutes slowly and add 1% tablespoons butter, marshmallows and vanilla, Chocolate Frosting 2 tablespoons butter 4 blocks (4 oz. bittersweet 1, cup hot milk chocolate 1 teaspoon vanilla 3 cups XXXX sugar 1Z teaspoon salt Melt: butter and chocolate over low heat. milk on sugar and beat until smooth. sweet mixture. Stir until blended. Pour hot Stir in vanilla and salt and bitter- Beat until smooth and thickened, and spread on cake. Chocolate Icing 2 cups sugar 44 stick butter 3 squares chocolate (Baker’s) 2 tablespoons marshmallow 22 cup milk creme Cook sugar, chocolate and milk together till it forms soft ball in cold water. Let cool and add butter and marshmallow creme. Chocolate Filling 3 cups sugar P 1, stick butter 1 cup milk 4 squares of chocolate 1 tablespoon hippolite (round- 1 teaspoon vanilla ing ) Put sugar and milk on and bring to a boil. Add chocolate and cook until forms a soi wall in cold water. Add butter, hippolite and vanilla, Set in pan of cold water and let cool before beating. Beat until creamy. Mrs. JNo.: BRUTON. Chocolate Filling (Excellent) 3 cups white sugar 4 squares Baker’s chocolate 3 tablespoons Karo syrup 1 cup milk 3 tablespoons butter 1 teaspoon vanilla Cook until it forms a soft ball in cold water. Add butter just before taking from. fire. Set in a pan of cold water and let cool before beating. vanilla and beat until creamy. 100 THE WILSON CooK Book Caramel Filling 2 lbs. dark brown sugar (fine) 4% cup butter 1 cup Pet milk Put on to boil, cook very slowly, stirring constantly until forms soft ball in ice water. Take off and beat over cold water until it creams. Mrs. JoHN B. BRUTON. Caramel Icing 3 cups brown sugar 1 cup nuts 3, cup cream Pinch of soda 2 tablespoons Karo syrup 1 stick butter Melt half the butter with the Karo syrup, add sugar, cream and soda. Cook until it forms very soft ball in cold water. Remove from fire, add remainder of butter. Let cool before beating. Beat until creamy. Mrs. JNO. HACKNEY. Seafoam Filling --~ 2 cups brown sugar 1 cup nuts 1 cup white sugar Pinch of salt 1 cup boiling water Pinch of cream of tartar Whites of 4 eggs Cook sugar, water and cream of tartar together until spins thread. Pour slowly over beaten egg whites to which salt has been added, beating till creamy. Add cup of nuts. Mrs. EDWIN DEANS. Lemon Cream Filling 2 lemons (grated rind and % |b. sugar juice ) 6 eges YY |b. butter Heat butter, sugar and lemons. Beat eggs together, then stir in slowly. Let mixture boil a few minutes, stirring constantly. When cold spread on cake. Mrs. S. P. MorRILL. Lemon Jelly Filling 3 lemons (grated rind and 3 tablespoons butter juice) % cup corn starch 3 cups sugar 14% cups boiling water 3 eggs Cook all together in double boiler until thick. GLADYS S. BRUTON. THE WILSON Cook Boox 101 Orange Filling 1 cup sugar 3 tablespoons lemon juice 5 tablespoons Swans Down cake 4 tablespoons water flour 1 egg slightly beaten Grated rind 1 orange 2 teaspoons butter 2 cup orange juice

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