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The progress meatless cook book

Chapter 381: NUT FILLING
By Carlotta M. Lake
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About This Book

This work provides a comprehensive collection of meatless recipes alongside practical household tips aimed at simplifying domestic life. It includes sections on breakfast dishes, soups, salads, desserts, and various cleaning methods for household items. The author emphasizes the importance of efficient meal preparation to alleviate the burdens of daily cooking, encouraging a balanced approach to household management. The text advocates for a sensible lifestyle that minimizes waste and promotes enjoyment in cooking and home care, making it suitable for both novice and experienced housekeepers.

CAKE FILLINGS

1 cupful of chopped nuts, fruit or caraway seed may be added to any plain cake batter, changing it to a choice cake.

A good filling is made by adding chopped nuts or fruit to ordinary icing.

A little flour added to sugar in thickening icing is good.

CHOCOLATE FILLING No. 1

1 cupful brown sugar
yolk of 1 egg
2½ squares Baker’s chocolate
1 teaspoonful vanilla flavoring
3 tablespoonfuls milk

Stir sugar into melted chocolate, add milk, the beaten yolk, flavor, and cook till thickened in a double boiler. When cool, put between layers.

CHOCOLATE FILLING No. 2

1 cupful powdered sugar
whites of 2 eggs
1 square Baker’s chocolate
1 teaspoonful vanilla flavoring

To the stiffly beaten eggs, beat in the sugar, add melted chocolate and vanilla, mix thoroughly and put between layers.

FRUIT FILLING

¼ cupful chopped raisins
¼ cupful chopped citron
½ cupful chopped dates
½ cupful chopped nuts
½ cupful powdered sugar
whites of 3 eggs
1 teaspoonful vanilla flavoring

To the stiffly beaten whites, add sugar, then the remaining ingredients, and spread before cold.

LEMON FILLING

1 cupful sugar
juice of 1 lemon
1 egg

Add sugar and juice to the well beaten egg, and cook till thickened.

LEMON HONEY FILLING

1 cupful sugar
¼ cupful butter
yolks of 6 eggs
3 lemons

Wash, press out juice and grate rind of lemons, put in double boiler, add butter and sugar. When near boiling point add well beaten yolks, stirring constantly. Keep stirring till mixture becomes very thick.

This is good in sandwiches as well as cake.

MARSHMALLOW FILLING No. 1

½ lb. chopped marshmallows
2 cupfuls sugar
½ cupful water
whites of 2 eggs
½ teaspoonful vanilla flavoring

Boil water and sugar till it hairs, remove from fire and stir in stiffly beaten whites, then the marshmallows and flavoring, stirring briskly till cold. This quantity is sufficient filling for a three layer cake.

Chopped nuts may be spread over layers before adding filling, if desired.

MARSHMALLOW FILLING No. 2

1 lb. marshmallows
1 cupful sugar
⅓ cupful boiling water
½ teaspoonful vanilla flavoring

Boil sugar and water till it hairs, remove from fire, slowly stir in the melted marshmallows, add flavoring and stir till right consistency to spread.

NUT FILLING

2 cupfuls chopped nuts
1 tablespoonful melted chocolate
½ cupful sugar
2 tablespoonfuls cream
¼ teaspoonful butter

Mix all together thoroughly and put between layers.

NUT AND FRUIT FILLING

2 cupfuls chopped nuts
2 cupfuls chopped raisins
1 cupful citron
1½ cupfuls chopped figs
little wine

Put nuts and fruit through food chopper, and rub all together with enough wine to form a paste. Put between layers.

ORANGE FILLING

3 tablespoonfuls orange juice
1 tablespoonful butter
1 teaspoonful lemon juice
confectioner’s sugar

Heat juices and butter just enough to melt the butter, adding sufficient sugar for a thick filling.

TART FILLING

2 grated apples
2 eggs
juice of 1 lemon
1 cupful sugar

Let apples and beaten eggs come to a boil, beat in sugar and spread when cool.