White Mountain Cream Filling

7/8 cup sugar 1/3 cup flour 1/8 teaspoon salt.

1 1/2 cups scalded milk.

Yolks 2 eggs.

1/2 cup heavy cream.

1 teaspoon vanilla.

MIX sugar, flour and salt and when thoroughly blended, pour on scalded milk. Cook in double boiler fifteen minutes, stirring constantly until mixture thickens and afterwards occasionally. Add egg yolks, slightly beaten, and cook for two minutes. Cool, add cream, beaten until stiff, and flavoring.

Caramel Filling

1 1/2 cups scalded milk Caramel syrup 1/2 cup sugar.

1/3 cup flour.

1 egg yolk.

1/2 teaspoon vanilla rut one-halt cup sugar in a graniteware saucepan or omelet pan, place over hot part of range and stir constantly until melted and of the color of maple syrup. Add one-half of the caramel syrup to scalded milk and when dissolved, pour on gradually to one-half cup sugar thoroughly mixed with flour. Cook twenty minutes, stirring constantly until mixture thickens and afterwards occasionally. Add beaten egg yolk and vanilla.

Praline Cream

To one cup Cream Filling (see The Boston Cooking-School Cook Book, p. 524) add two-thirds cup praline powder. For the powder put one-half cup sugar in a small omelet pan and stir constantly until reduced to a syrup and slightly caramelized; then add two-thirds cup chopped nut meats (preferably blanched Jordan almonds or pecans) and a few grains salt. Turn into a slightly buttered pan, cool, pound and pass through a strainer.

Frangipan Cream

Mix two-thirds cup powdered sugar and one-third cup flour. When thoroughly blended, add yolks of three eggs and one whole egg, slightly beaten, and one-fourth teaspoon salt. Add gradually one cup scalded milk and cook over hot water fifteen minutes, stirring constantly until mixture thickens and afterwards occasionally. Add two tablespoons butter, two tablespoons macaroons (dried and rolled), two-thirds teaspoon vanilla and one-third teaspoon extract of lemon.

Fruit Cream Filling

cup heavy cream.

1/3 cup powdered sugar.

Few grains salt.

3 tablespoons chopped walnut meats.

1/3 cup figs.

1/3 cup prunes.

2 teaspoons lemon juice.

Beat cream until stiff and add sugar, salt, nut meats, figs and prunes, cut in very small pieces, and lemon juice.

Orange Filling

1 tablespoon butter.

3 tablespoons powdered sugar.

2 tablespoons flour 1/3 cup sugar.

Yolk 1 egg cup orange juice Grated rind orange 1 teaspoon lemon juice.

Wash butter and work until creamy; then add sugar gradually. Mix flour, sugar and egg yolk, slightly beaten. Add orange juice and cook over hot water, stirring constantly, until mixture thickens. Combine mixtures and add grated rind and lemon juice. If the orange juice is sour, it is not necessary to add the lemon juice.

Syracuse Filling

1 cup heavy cream.

1/2 cup sugar.

1/2 teaspoon granulated gelatine 1 tablespoon cold water.

1 tablespoon hot water.

6 marshmallows.

9 candied cherries.

4 macaroons.

1/2 teaspoon vanilla.

Beat cream until stiff and add sugar gradually; then add gelatine, soaked in cold water two minutes and dissolved in boiling water. Add marshmallows and cherries, cut in small pieces, macaroons, dried and rolled, and vanilla.