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Show H FllllnQi for Cakoi, H Tho dlffurout combinations thnt aro Hj used for rnke tlllinKs are legion. H FrultH, nuts nnd froHtliiKs. with H cooked mlxturoH of many klndn rIvo Hj n BUtllolont variety to entUfy tho ordl- H nary tantn. H One of thu nicest of those fillings H in made by lidding choppixi nuta and H rnlBlitM to n boiled fronting. A few Hj ilgH and blta of dntea added to a boiled H frosting m.koa n change which Is H vury good. H An especially rich nnd dellclotiR H filling Ih made by cooking together H one cupful of cream and .u cupful of H brown augur, adding n cup of hickory H mitH at tho Inst, mlrrltig until smooth. H Kproad between tho layers of and H cover tho top with the tilling. H A good lining, nice for a simple H cake fur children la the cooked cream H lining made by adding n llttlo flour H nnd butter to u custard mixture of one B egg nnd n cupful of milk, flavor as H desired, but add more sugar than for H un ordinary custard. B A delicious caramel Icing for a enko H is made with one nnd three-fourths H cups of brown sugar, one-half cup or milk and a tablcapoonful of butter, molt tho butter and sugnr, stirring constantly over hot water, then boll all together over n flame until a drop on n cold pinto will not stick to the linger. Spread quickly boiore It hnrd-ons, hnrd-ons, nddlng tho vnnllla at tho last. When rrot,lng soems too hnrd to ndd to a enko or gets rough bororo It la well covornd, ndd a teaspoonful of hot water to it, stirring It In well. Chocolate lllllnga nre nlwnya popu-lnr popu-lnr for cakoa, ns most people nro fond of chocolate. Make a lining of two oupfula of sugnr. one-hnlf cup of milk, two ounces of chocolnte and n table-spoonful table-spoonful of butter. Molt In a dish thon stir constantly over tho heat. When cool enough to sprond add a toaspoonful of vanilla. To toat this try on n cool dish as for tho caramel tilling. |