The Boston Cooking-School Cook Book 32 – Farmer · Verses Across
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The Boston Cooking-School Cook Book 32Cake Fillings and Frostings
18
Literature · Technology
The Boston Cooking-School Cook Book 32
Cake Fillings and Frostings
FarmerEnglish
Cream Filling
⅞ cup sugar
⅓ cup flour
⅛ teaspoon salt
2 eggs
2 cups scalded milk
1 teaspoon vanilla or
½ teaspoon lemon extract
Mix dry ingredients, add eggs slightly beaten, and pour on gradually scalded milk. Cook fifteen minutes in double boiler, stirring constantly until thickened, afterwards occasionally. Cool and flavor.
Chocolate Cream Filling
Put one and one-fourth squares Baker’s chocolate in a saucepan and melt over hot water. Add to Cream Filling, using in making one cup sugar in place of seven-eighths cup.
Coffee Cream Filling
Flavor Cream Filling with one and one-half tablespoons coffee extract.
French Cream Filling
¾ cup thick cream
¼ cup milk
¼ cup powdered sugar
White one egg
½ teaspoon vanilla
Dilute cream with milk and beat until stiff, using Dover egg-beater. Add sugar, white of egg beaten until stiff, and vanilla.
Strawberry Filling
1 cup thick cream
⅓ cup sugar
White 1 egg
½ cup strawberries
½ teaspoon vanilla
Beat cream until stiff, using Dover egg-beater, add sugar, white of egg beaten until stiff, strawberries mashed, and vanilla.
Lemon Filling
1 cup sugar
2½ tablespoons flour
Grated rind 2 lemons
¼ cup lemon juice
1 egg
1 teaspoon butter
Mix sugar and flour, add grated rind, lemon juice, and egg slightly beaten. Put butter in saucepan; when melted, add mixture, and stir constantly until boiling-point is reached. Care must be taken that mixture does not adhere to bottom of saucepan. Cool before spreading.
Orange Filling
½ cup sugar
2½ tablespoons flour
Grated rind ½ orange
¼ cup orange juice
½ tablespoon lemon juice
1 egg slightly beaten
1 teaspoon butter
Mix ingredients in order given. Cook ten minutes in double boiler, stirring constantly. Cool before spreading.
Chocolate Filling
2½ squares chocolate
1 cup powdered sugar
3 tablespoons milk
Yolk 1 egg
½ teaspoon vanilla
Melt chocolate over hot water, add one-half the sugar, and milk; add remaining sugar, and yolk of egg; then cook in double boiler until it thickens, stirring constantly at first, that mixture may be perfectly smooth. Cool slightly, flavor, and spread.
Nut or Fruit Filling
To White Mountain Cream add chopped walnuts, almonds, figs, dates, or raisins, separately or in combination.
Beat whites of eggs on a platter with a fork until stiff. Add enough powdered sugar to spread. Spread over cake, sprinkle thickly with cocoanut. Use for layer cake, having filling between and on top.
Lemon Cocoanut Cream
Juice and grated rind 1 lemon
1 cup powdered sugar
Yolks 2 eggs
1 cup shredded cocoanut
Mix lemon juice and rind with sugar and yolks of eggs slightly beaten; cook ten minutes in double boiler, stirring constantly; then add cocoanut. Cool, and use as a filling for Corn-starch Cake, or any cake made from the whites of eggs.
Fig Filling
½ lb. figs, finely chopped
⅓ cup sugar
⅓ cup boiling water
1 tablespoon lemon juice
Mix ingredients in the order given and cook in double boiler until thick enough to spread. Spread while hot. Figs may be chopped quickly by forcing through a meat chopper, stirring occasionally.
Marshmallow Paste
¾ cup sugar
¼ cup milk
¼ lb. marshmallows
2 tablespoons hot water
½ teaspoon vanilla
Put sugar and milk in a saucepan, heat slowly to boiling-point without stirring, and boil six minutes. Break marshmallows in pieces and melt in double boiler, add hot water, and cook until mixture is smooth, then add hot syrup gradually, stirring constantly. Beat until cool enough to spread, then add vanilla. This may be used for both filling and frosting.
Pistachio Paste
To Marshmallow Paste add a few drops extract of almond, one-third cup pistachio nuts blanched and chopped, and leaf green to color. Use same as Marshmallow Paste.
Prune Almond Filling
To White Mountain Cream (see p. 528) add one-half cup selected prunes, stoned and cut in pieces, and one-third cup almonds blanched and chopped.
Confectioners’ Frosting
2 tablespoons boiling water or cream
Confectioners’ sugar
Flavoring
To liquid add enough sifted sugar to make of right consistency to spread; then add flavoring. Fresh fruit juice may be used in place of boiling water. This is a most satisfactory frosting, and is both easily and quickly made.
Orange Frosting
Grated rind 1 orange
1 teaspoon brandy
½ teaspoon lemon juice
1 tablespoon orange juice
Yolk 1 egg
Confectioners’ sugar
Add rind to brandy and fruit juices; let stand fifteen minutes. Strain, and add gradually to yolk of egg slightly beaten. Stir in confectioners’ sugar until of right consistency to spread.
Gelatine Frosting
2½ tablespoons boiling water
½ teaspoon granulated gelatine
¾ cup confectioners’ sugar
½ teaspoon vanilla
Dissolve gelatine in boiling water. Add sugar and flavoring and beat until of right consistency to spread. Crease in squares when slightly hardened.
Plain Frosting
White 1 egg
2 teaspoons cold water
¾ cup confectioners’ sugar
½ teaspoon vanilla or
½ tablespoon lemon juice
Beat white of egg until stiff; add water and sugar. Beat thoroughly, then add flavoring. Use more sugar if needed. Spread with a broad-bladed knife.
Chocolate Frosting I
1½ squares chocolate
⅓ cup scalded cream
Few grains salt
Yolk 1 egg
½ teaspoon melted butter
Confectioners’ sugar
½ teaspoon vanilla
Melt chocolate over hot water, add cream gradually, salt, yolk of egg, and butter. Stir in confectioners’ sugar until of right consistency to spread; then add flavoring.
Chocolate Frosting II
1¾ cups sugar
¾ cup hot water
4 squares chocolate, melted
½ teaspoon vanilla
Boil sugar and water, without stirring, until syrup will thread when dropped from tip of spoon. Pour syrup gradually on melted chocolate, and continue beating until of right consistency to spread; then add flavoring.
Chocolate Frosting III
2 squares chocolate
1 teaspoon butter
3 tablespoons hot water
Confectioners’ sugar
¼ teaspoon vanilla
Melt chocolate over boiling water, add butter and hot water. Cool, and add sugar to make of right consistency to spread. Flavor with vanilla.
White Mountain Cream
1 cup sugar
⅓ cup boiling water
White 1 egg
1 teaspoon vanilla or
½ tablespoon lemon juice
Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat gradually to boiling-point, and boil without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork. Pour syrup gradually on beaten white of egg, beating mixture constantly, and continue beating until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon. Crease as soon as firm. If not beaten long enough, frosting will run; if beaten too long, it will not be smooth. Frosting beaten too long may be improved by adding a few drops of lemon juice or boiling water. This frosting is soft inside, and has a glossy surface. If frosting is to be ornamented with nuts or candied cherries, place them on frosting as soon as spread.
Ice Cream Frosting
2 cups sugar
6 tablespoons water
Whites 2 eggs
½ teaspoon vanilla
Follow directions for White Mountain Cream.
Boiled Frosting
1 cup sugar
½ cup water
Whites 2 eggs
1 teaspoon vanilla, or
½ tablespoon lemon juice
Make same as White Mountain Cream. This frosting, on account of the larger quantity of egg, does not stiffen so quickly as White Mountain Cream, therefore is more successfully made by the inexperienced.
Boiled Chocolate Frosting
To White Mountain Cream or Boiled Frosting add one and one half squares melted chocolate as soon as syrup is added to whites of eggs.
Brown Frosting
Make same as Boiled Frosting, using brown sugar in place of white sugar.
Maple Sugar Frosting
1 lb. soft maple sugar
½ cup boiling water
Whites 2 eggs
Break sugar in small pieces, put in saucepan with boiling water, and stir occasionally until sugar is dissolved. Boil without stirring until syrup will thread when dropped from tip of spoon. Pour syrup gradually on beaten whites, beating mixture constantly, and continue beating until of right consistency to spread.
Cream Maple Sugar Frosting
1 lb. soft maple sugar
1 cup cream
Break sugar in small pieces, put in saucepan with cream, and stir occasionally until sugar is dissolved. Boil without stirring until a ball can be formed when mixture is tried in cold water. Beat until of right consistency to spread.
Milk Frosting
1½ cups sugar
½ cup milk
1 teaspoon butter
½ teaspoon vanilla
Put butter in saucepan; when melted, add sugar and milk. Stir, to be sure that sugar does not adhere to saucepan, heat to boiling-point, and boil without stirring thirteen minutes. Remove from fire, and beat until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon. Crease as soon as firm.
Caramel Frosting I
Make same as Milk Frosting, adding one and one-half squares melted chocolate as soon as boiling-point is reached, and flavoring with one-eighth teaspoon cinnamon.
Caramel Frosting II
1⅓ cups sugar
⅔ cup grated maple sugar
½ cup butter
⅔ cup cream
Mix ingredients and boil thirteen minutes. Beat until of right consistency to spread.
Nut Caramel Frosting
1¼ cups brown sugar
⅓ cup water
¼ cup white sugar
Whites 2 eggs
1 teaspoon vanilla
¼ cup English walnut meats, broken in pieces
Boil sugar and water as for White Mountain Cream. Pour gradually, while beating constantly, on beaten whites of eggs, and continue the beating until mixture is nearly cool. Set pan containing mixture in pan of boiling water, and cook over range, stirring constantly, until mixture becomes granular around edge of pan. Remove from pan of hot water and beat, using a spoon, until mixture will hold its shape. Add nuts and vanilla, pour on cake, and spread with back of spoon, leaving a rough surface.
Opera Caramel Frosting
1½ cups brown sugar
¾ cup thin cream
½ tablespoon butter
Boil ingredients together in a smooth granite saucepan until a ball can be formed when mixture is tried in cold water. It takes about forty minutes for boiling. Beat until of right consistency to spread.
Chocolate Fudge Frosting
1½ tablespoons butter
⅓ cup unsweetened powdered cocoa
1¼ cups confectioners’ sugar
Few grains salt
¼ cup milk
½ teaspoon vanilla
Melt butter, add cocoa, sugar, salt, and milk. Heat to boiling-point, and boil about eight minutes. Remove from fire and beat until creamy. Add vanilla and pour over cake.
Cream butter, and add sugar gradually, continuing the beating; then add cocoa and coffee infusion, drop by drop, until of right consistency to spread or force through a pastry bag and tube.
Fondant Icing
The mixture in which small cakes are dipped for icing is fondant, the recipe for which may be found in chapter on Confections. Cakes for dipping must first be glazed.
To Glaze Cakes. Beat white of one egg slightly, and add one tablespoon powdered sugar. Apply with a brush to top and sides of cakes. After glazing, cakes should stand over night before dipping.
To Dip Cakes. Melt fondant over hot water, and color and flavor as desired. Stir, to prevent crust from forming on top. Take cake to be dipped on a three-tined fork and lower in fondant three-fourths the depth of cake. Remove from fondant, invert, and slip from fork to a board. Decorate with ornamental frosting and nut meat, candied cherries, angelica, or candied violets. For small ornamented cakes, pound cake mixture is baked a little more than one inch thick in shallow pans, and when cool cut in squares, diamonds, triangles, circles, crescents, etc.
Marshmallow Frosting
Melt one cup white fondant; add the white of one egg beaten until stiff, and stir over the fire two minutes. Remove from range, and beat until of right consistency to spread. Flavor with one-fourth teaspoon water white vanilla. This is a most delicious frosting for chocolate cake, but will never spread perfectly smooth.
Ornamental Frosting I
2 cups sugar
1 cup water
Whites 3 eggs
¼ teaspoon tartaric acid
Boil sugar and water until syrup when dropped from tip of spoon forms a long thread. Pour syrup gradually on beaten whites of eggs, beating constantly; then add acid and continue beating. When stiff enough to spread, put a thin coating over cake. Beat remaining frosting until cold and stiff enough to keep in shape after being forced through a pastry tube. After first coating on cake has hardened, cover with a thicker layer, and crease for cutting. If frosting is too stiff to spread smoothly, thin with a few drops of water. With a pastry bag and variety of tubes, cake may be ornamented as desired.
Ornamental Frosting II
Whites 3 eggs
1 tablespoon lemon juice
Confectioners’ sugar, sifted
Put eggs in a large bowl, add two tablespoons sugar, and beat three minutes, using a perforated wooden spoon. Repeat until one and one-half cups sugar are used. Add lemon juice gradually, as mixture thickens. Continue adding sugar by spoonfuls, and beating until frosting is stiff enough to spread. This may be determined by taking up some of mixture on back of spoon, and with a case knife making a cut through mixture; if knife makes a clean cut and frosting remains parted, it is of right consistency. Spread cake thinly with frosting; when this has hardened, put on a thicker layer, having mixture somewhat stiffer than first coating, and then crease for cutting. To remaining frosting add enough more sugar, that frosting may keep in shape after being forced through a pastry bag and tube.
With a pastry bag and variety of tubes, cake may be ornamented as desired.
(illustration)
CAKE FROSTED FOR ST. VALENTINE’S DAY FOR THE USE OF MOCHA
FROSTING.—Page 531.
