Fillings Apple Filling - Whipped Cream Mocha Filling

Description

This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.

Fillings Apple Filling - Whipped Cream Mocha Filling

Fillings Apple Filling

2 apples

1 lemon

1 cup sugar

Pare two large, sour apples and grate them into a saucepan, add the juice and grated rind of the lemon, and the sugar. Cook for five minutes, stirring constantly. Cool before spreading on cake.

Caramel Filling

1/4 cups brown sugar

1 tablespoon butter

2 teaspoons corn-starch

1 cup milk

1 1/2 teaspoons vanilla

Cook the sugar, corn-starch, milk and butter together in a double boiler until thick. Remove from the fire and beat vigorously until the mixture is stiff. Add flavoring. Cool before spreading on cake.

Chocolate Filling

No. 1.

1 1/2 squares chocolate

1/4 cup milk

1 cup brown sugar

1 egg-yolk

1/2 teaspoon butter

1 teaspoon vanilla

Melt the chocolate over hot water, in a double boiler; add the milk, and cook together, stirring until the mixture is thick and creamy. Add sugar and beaten egg-yolk, stir until smooth and cook five minutes. Add the butter. Beat well. Remove from heat and add flavoring. Cool before spreading on cake.

No. 2.

1 1/2 squares chocolate 1/3 cup cream 1 egg-yolk

1 cup powdered sugar 1/2 teaspoon butter 1/2 teaspoon vanilla

Melt the chocolate over hot water, in a double boiler. Mix the cream and beaten yolk and add gradually, then the butter. Stir in the sugar and cook until thick. Remove from fire. Add flavoring. Cool before spreading on cake.

Coconut Filling

No. 1.

1 tablespoon gelatin 1/2 cup cold water 1/2 cup boiling water

1/2 cup sugar

3 egg-whites

1 1/2 cups moist coconut

Soak gelatin in the cold water until soft; then dissolve it in the boiling water. Add sugar and stir until it is dissolved. Allow gelatin to cool partly. When it begins to set, beat the egg-whites until stiff and beat in the gelatin. Fold in the coconut and spread upon the layers.

No. 2.

1 1/2 cups moist coconut

2 egg-whites

4 tablespoons confectioners' sugar

Beat the egg-whites stiff and add the sugar and coconut gradually. Spread the mixture thickly over the cake. If you like, sprinkle the surface with dry shredded coconut.

Whipped Cream Filling

1/2 tablespoon gelatin 1/4 cup cold water 2 cups cream

1/2 cup powdered sugar 1 teaspoon vanilla 1/4 cup boiling water

Soak the gelatin in the cold water until softened. Whip the cream in a pan set in ice-water and sift the sugar over it. Add the vanilla. Pour the boiling water upon the gelatin and, when it is dissolved and cooled, strain it over the whipped cream. Then beat rapidly with a flat whip, turning the pan with the left hand while beating with the right. Beat until the gelatin is thoroughly blended with the cream. Set in a cool place. When the filling is nearly stiff, spread it on the cake layers.