Informational Site NetworkInformational Site Network
Privacy
 
Home Recipes Cook Books Food Categories Featured

CREAM FILLING

(Icings And Fillings For Cakes) - (The International Jewish Cook Book)







Scald two cups of milk. Mix together three-fourths of a cup of sugar,
one-third cup of flour and one-eighth teaspoon of salt. Add to three
slightly-beaten eggs and pour in scalded milk. Cook twenty minutes over
boiling water, stirring constantly until thickened. Cool and flavor.
This can be used as a foundation for most fillings, by adding melted
chocolate, nuts, fruits, etc.

Other Recipes


MOCK WHIPPED CREAM FILLING

Use between and on top of layer cakes, or as a filling for torten.
Peel and grate one large sour apple, three-quarters cup of white sugar,
white of one egg; beat all together a long time, flavor with vanilla or
grated rind of one-half lemon. Mix the apple with the sugar as soon as
possible or it will turn dark.

Other Recipes


LEMON CREAM FILLING

Put on to boil the yolks of five eggs, one-half cup of granulated sugar,
the juice of three lemons and grated rind of one, and about a brandy
glass of water. Stir constantly so as to prevent curdling. When it has
thickened and comes to a boil take it from the range and add the beaten
whites of eggs.

Other Recipes


APPLE CREAM FILLING FOR CAKE.

Beat white of 1 egg very stiff. Add 1 cup of granulated sugar and beat
well. Quickly grate one raw apple into the egg and sugar, add the
juice of 1/4 lemon and beat 20 minutes, when it will be light and
foamy. This icing is soft and creamy. Coarsely chopped nut meats may
be added if liked. Cake must be eaten with a fork, but is delicious.

Other Recipes


CREAM FILLING

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
Cream shortening and sugar together until light; add yolks of eggs and
flavoring, and milk slowly; sift flour and salt; add half, then half
of stiffly beaten whites of eggs and remainder of flour sifted with
baking powder; stir after each addition; fold in remaining whites of
eggs. Bake in greased layer cake tins in moderate oven 15 to 20
minutes. Put together with cream filling and cover top and sides with
white icing page 17.

Other Recipes


CREAM FILLING

2 eggs
1 cup flour
1-1/2 teaspoons Dr. Price's Baking Powder
3/4 cup sugar
1/8 teaspoon salt
1/2 cup boiling milk
1/2 teaspoon vanilla extract
Add beaten egg yolks to stiffly beaten whites and gradually add flour,
baking powder, sugar and salt which have been sifted together four
times; add hot milk very slowly; add vanilla. Bake in deep layer cake
tin in moderate oven about 35 minutes. When cool, split and put
between layers the following cream filling. Sprinkle cake with
powdered sugar.

Other Recipes


CREAM FILLING

1 cup boiling water
1/2 cup shortening
1 cup flour
1/8 teaspoon salt
3 eggs
2 teaspoons Dr. Price's Baking Powder
Heat water and shortening in sauce pan until it boils up well; add all
at once flour sifted with salt and stir vigorously. Remove from fire
as soon as mixed, cool, and mix in unbeaten eggs, one at a time; add
baking powder; mix and drop by spoonfuls 1-1/2 inches apart on greased
tin shaping into circular form with spoon but keeping mixture higher
in center. Bake about 30 minutes in hot oven. Cut with sharp knife
near base to admit filling.









Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1757 times.

Home Made Cookies.ca