Cream Fillings

Cream Fillings for layer cakes necessitate the use of frosting for the top layer, or a heavy dusting of powdered sugar.

Boiled Icing

Boiled Icing for filling, make same as Boiled Frosting. Flavor to suit. Spread between the layers and on the top. The same may be said of Quick Frosting, Yellow Frosting, Eggless Frosting - two kinds, Tutti Frutti Frosting, Gelatine and most of the others given for Loaf Cakes. Any of these frostings can be spread between the layers and on the top also.

Whipped Cream Filling

½ cupful sweet cream, or sour, whipped stiff with 2 tablespoonfuls of white sugar. Flavor to suit with a few drops of some favorite essence. Quickly prepared and delicious. This amount will answer for two layers.

Almond Cream Filling

1 pound of almonds blanched and pounded to a paste.

1 coffee cupful sweet or sour cream.

2 tablespoonfuls of corn-starch scalded in a little sweet milk, Beat together, flavor with a little almond extract. Spread between the layers of cake. This filling is suitable for the most expensive cakes. The top may be frosted with a plain frosting if desired.

Cream Filling, Plain

1 pint sweet milk. ½ cupful sugar.

½ cupful corn-starch. 1 teaspoonful butter.

Thicken the milk with the corn-starch, add the sugar and boil until as thick as cornstarch pudding. When almost cool flavor with 1 tablespoonful of lemon, or 1 teaspoonful of vanilla extract. Spread between the layers of cake.

Cream Filling

1 pint new milk. ½ cupful flour.

1 cupful sugar.

2 eggs.

Set the basin of milk into another of hot water. Beat the sugar flour and eggs together until they are light and smooth. Let the milk boil and stir in with a pinch of salt. Cook twenty minutes, stirring often. Flavor to suit. Spread between the layers. This is a good filling for cream puffs.

Chocolate Filling

Scald 1 pint of milk. Stir in 1 tablesspoonful corn-starch.

1 egg beaten. 2 tablespoonfuls of sugar.

2 tablespoonfuls grated chocolate.

Any of the Chocolate Frostings will also answer for fillings. These may be spread between and on the top also.

Chocolate Cream Filling

2 tablespoonfuls grated chocolate.

1 cupful milk. 2/3 cupful sugar.

1 dessert spoonful com-starch. Sweeten to taste.

Flavor with vanilla. Cook the cream by setting the dish in another containing boiling water. Let cool before using.

Cocoanut-Chocolate Filling

Make a chocolate frosting, or a chocolate cream filling and stir a ½ or 2/3 of a cupful of grated cocoanut. into it. Spread between the layers and if desired frost the top, or sprinkle with powdered sugar.

Lemon Filling

Juice of 1 lemon and grated yellow rind.

2 eggs, or 1 egg and 1 teaspoonful of flour.

1 cupful of sugar. 1 teaspoonful of butter.

2 teaspoonfuls of water.

Beat all together and cook slowly over boiling water. When it comes to a boil remove and cool before using. Spread between the layers. Some of the lemon jellies are also nice.

Orange Filling

White of 1 egg beaten to a froth. Juice and grated rind of 1 orange, with Powdered sugar enough to make a stiff cream. Heat on the stove and spread between and over top. Either orange or lemon juice may be stirred stiff with powdered sugar and used in the same way. Use perfectly cold, however.

Fig Filling

1 pound of figs, cut fine. 1 cupful of brown sugar.

1 cupful of water. Cook until it is a paste. Let it cool before spreading between the layers.

Chocolate Frosting, Eggless

1 cupful powdered sugar, moistened with just enough cold water to make it into a smooth creamy paste. Stir in grated chocolate until it is the right color and flavor. Spread between the layers and on top.

Cocoanut Frosting, Eggless

Make in the same manner as the chocolate given above, substituting ½ cupful, or more, cocoa-nut, either fresh or grated.

Cocoanut Filling

½ cupful of thick sour cream. ½ cupful of cocoanut. ½ cupful of white sugar.

Stir together and put between the layers and on top.

Cocoanut Frosting

Cocoanut Frosting may be made by stirring a quantity of grated fresh cocoanut into common frosting. Spread between layers and 022 top.