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Classic
Cook Books
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page 270
No. 6. CREAM FROSTING.
A cup of sweet thick cream whipped, sweetened and flavored with vanilla, cut a
loaf of cake in two, spread the frosting between and on the top; this tastes
like Charlotte Russe.
No. 7. PEACH-CREAM FILLING.
Cut peaches into thin slices, or chop them and prepare cream by whipping and
sweetening. Put a layer of peaches between the layers of cake and pour cream
over each layer and over the top. Bananas, strawberries or other fruits may be
used in the same way, mashing strawberries, and stewing thick with powdered
sugar.
No. 8. CHOCOLATE CREAM FOR FILLING.
Five tablespoonfuls of grated chocolate, enough cream or milk to wet it, one
cupful of sugar, one egg, one teaspoonful vanilla flavoring. Stir the
ingredients over the fire until thoroughly mixed, having beaten the egg well
before adding it; then add the vanilla flavoring after it is removed from the
fire.
No. 9. ANOTHER CHOCOLATE FILLING.
The whites of three eggs beaten stiff, one cup of sugar, and one cup of grated
chocolate, put between the layers and on top.
No. 10. BANANA FILLING.
Make an icing of the whites of two eggs, and one cup and a half of powdered
sugar. Spread this on the layers, and then cover thickly and entirely with
bananas sliced thin or chopped fine. This cake may be flavored with vanilla. The
top should be simply frosted.
No. 11. LEMON-JELLY FILLING.
Grate the yellow from the rind of two lemons and squeeze out the juice; two
cupfuls of sugar, the yolks and whites of two eggs beaten separately. Mix the
sugar and yolks, then add the whites, and then the lemons. Now, pour on a cupful
of boiling water; stir into this two tablespoonfuls of sifted flour, rubbed
smooth in half a cup of water; then add a tablespoonful of melted butter; cook
until it thickens. When cold, spread between the layers of cake. Oranges can be
used in place of lemons.
Another filling of lemon (without cooking) is made of the grated rind and juice
of two lemons, and the whites of two eggs beaten with one cup of sugar.
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