CAKE FILLINGS

New Zealand Mail, Issue 1683, 1 June 1904, Page 25

CAKE FILLINGS

There is a splendid variety of caae fillings for tho housewife in search ot novelties. The following may be taken as examples:— l „ , , , Cream Filling—Make a boiled cusawd. of half a pint of cream, a tablespoontul of pulverised sugar, the yolks of three egos and one tablespoonful or cornstarch. Spread while soft, flavouring with rose or vanilla. To give variety, act. chopped nuts or raisins to this filling. Almond Filling.—Blanch and pound fine in a mortar two pounds or almonds; beat two eggs lightly, add a cupful and onehalf of sugar, beat for fifteen minutes, stir in tho almonds, flavour with vanilla, and spread at once. . Whipped Cream and Fruit lulling*Whip one pint of thick cream until it resembles ice cream ip appearance; ma*.© quite sweet, then flavour with. vanilla. Spread the layers of cake first* with guvteu pineapple, sliced oranges or bananas; then cover thickly with the cream, ihe tltroo fruits combined will bo found delicious. This filling should be freshly made. . , , Chocolate and Lemon Filling.—Beat together a cupful of sugar, two tablespoonsful of butter, two eggs and the juice ox two lemons; boil until of jelly like consistency. In another vessel . nux the white of two eggs beaten until sad, a cup and a half of poivdered sugar, six tablespoonsful of grated chocolate, and vanilla extract to taste. Cook until the proper consistency. Spread one layer with tho lemon mixture, the next Avith the chocolate, and so on finishing Avita tha chocolate, Fig Filling—Chop one pound of figs very fine, add a cupful of Avater and half a cupful of sugar; cook until soft and smooth, then spread.