CAKE FILLINGS.

Horowhenua Chronicle, 19 August 1930, Page 7

CAKE FILLINGS.

Nut Filling. * One cup of milk, let it come to the boil, stir in one tablespoonful of cornima (wetted with,a little cold milk). Yolk of one egg, half a cupful of sugar, one cup of English walnuts chopped fine. Boil until thick. Orange Jelly Filling.

One orange, one cupful of sugar, half cup of water (scant measure), one egg, one teaspoonful of butter, one teaspoonful of cornflour. Grate the rind of the orange and put in a saucepan with juice, water, sugar, beaten egg and butter. When it begins to boil stir in the cornflour, which has been moistened with water. Let it boil slowly for a few minutes until thick. Caramel Filling or Icing. Boil one cup cream and two cups brown sugar for five minutes. Remove from fire, and beat until thick enough to spread between or over cake. Or boil two cups brown sugar, two tablespoons butter and six tablespoons milk for some time, and beat. Both are very nice. Date and Oilange Filling.

Wash and chop one cup stoned dates, add the juice and rind of two oranges and two teaspoons sugar. Heat in saucepan for about three minutes. Stir well, and when cold put between cake. Chopped walnuts may be added. Butter Icing.

One tcaspoonful of butter to three toacupfuls of sifted icing sugar. Beat the butter until it is almost like whipped cream, then add the icing sugar, with strong coffee, grated chocolate or vanilla for flavour. Passion Fruit and Banana Filling. Mash three bananas, add pulp of six passion fruit, juice of one orange, then add to 4 oz. icing sugar creamed with 2oz. butter and mix well together (or add 4oz. sugar to the fruit, and then mix with whipped cream). Nut and Raisin Filling. Beat scant half-cup butter with one cup icing sugar until smooth and creamy, add half-cup each chopped walnuts and chopped raisins and half-tea-spoon vanilla or one teaspoon lemon juice. Sherry Pilling. Mix four table spoons apricot jam, two large tablespoons sherry, few drops lemon juice and colouring. Ice with sherry flavoured icing and decorate with almonds.