1927 Luscious Cakes and Cookies - Part IV - Frostings and Fillings

Frostings and Fillings

WHITE MOUNTAIN CREAM ICING 
Three cups sugar, one and one-half cups water, two tablespoons corn syrup, three egg whites, stiffly beaten, one teaspoon vanilla, one teaspoon lemon extract.
Mix the sugar, water and corn syrup. Mix well and then cook slowly without stirring until a thread is spun when a.portion dropped from the end of a spoon. Pour slowly into the stiffly-beaten egg whites. Continue beating vigorously until the mixture thickens and is cool. Add the extracts and spread on the sides, between the layers and on the top of the cake.

FRUIT FILLINGS AND ICING 
2 1/2 cups granulated sugar, 3/4 cup boiling water, 1 teaspoon baking powder, 1 teaspoon lemon juice, 1 cup mixed dates, cherries and pineapple, cut fine; whites of 2 eggs.
Boil sugar, water and baking powder without stirring until syrup spins a thread (238 F.); beat egg whites until dry; add syrup gradually, beating constantly until right consistency to spread; add flavoring and cool. Add fruit to one-third this icing and spread thickly between layers. Cover top and side of cake with remaining plain icing. Decorate top with candied cherries and cocoanut.

COCOA CAKE FILLING
1 1/2 cups confectioners sugar, 3/4 cup butter, 1-3 to 1/2 cup powdered cocoa, 1 teaspoon vanilla., teaspoon salt (pinch). 3 tablespoons hot water. •
Cream sugar and butter; add salt and cocoa, and cream thoroughly. Finally put in vanilla and then hot water, a little at a time, stirring it in well

GOLDEN FROSTING
1 egg yolk, 2 tablespoons orange juice, 1/2 teaspoon salt, 2 1/2 cups confectioner's sugar, 1/2 cup candied grapefruit peel.
Stir the egg yolks slightly, add orange juice, salt and sugar gradually. Use grapefruit peel for garnish.

ORANGE FILLING
Grated rind I orange, 1/2 cup sugar, 2 tablespoons cornstarch, 2-3 cup boiling water, 2 tablespoons butter, 1 egg, 2-3 cup orange juice, 1 teaspoon lemon juice.
Combine orange rind, sugar and cornstarch in saucepan. mix well, add boiling water gradually and cook 10 minutes, stirring constantly. Add butter, then pour mixture over well-beaten egg. Return to saucepan and cook two minutes longcr, stirring constantly. Add orange and lemon juice, beat well and cool before spreading on cake.

LEMON FILLING
One cup Milk, one tablespoon butter, one egg, well beaten, two tablespoons sugar. two tablespoons flour, one tablespoon lemon, pinch of salt.
Mix flour and sugar with two tablespoons of milk, add yolk and beat well. Boil rest of milk and butter, and add to this first mixture, stirring constantly. Cook until thick and creamy. Cool and spread between layers.