The Boston cooking-school cook book

1 tablespoon hot water Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs, and beat yolks until thick and lemon-colored. Add to first mixture, then add flour (excepting one-third cup, which should be reserved to dredge fruit), mixed and sifted with spices, fruit dredged with flour, lemon rind and orange rind finely chopped, brandy, chocolate, and whites of eggs beaten until stiff and dry. Just before putting into pans, add soda dissolved in hot water. Cover pans with buttered paper, and steam four hours. Finish cooking by leaving in a warm oven over night. Imperial Cake ½ lb. butter ½ lb. sugar Yolks 5 eggs Whites 5 eggs Grated rind ½ lemon 2 teaspoons lemon juice ½ lb. raisins, seeded and cut in pieces ½ cup walnut meat, broken in pieces ½ lb. flour ¼ teaspoon soda Mix same as Pound Cake, adding raisins dredged with flour, and nuts at the last. CHAPTER XXXII CAKE FILLINGS AND FROSTINGS 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