1480 The Cornell Reading-Courses 



Chocolate mocha cream 



Use the recipe and method given for making mocha cream. During 

 the last moments of beating the mixture, add two squares of chocolate 

 which have been melted. If the coffee flavor is not desired, the coffee 

 essence may be omitted, and one teaspoonful of vanilla used instead. 



Orange frosting 



2 tablespoonfuls orange juice, part of orange peel (grated), confectioners', 



or xxxx, sugar 



Mix the orange juice and grated orange peel together, add confectioners', 

 or xxxx, sugar until the mixture is thick enough to spread on cake. 



Jelly coconut frosting 

 Spread the top of cup cakes with slightly melted fruit-juice jelly, and 

 while it is still waiTn, sprinkle grated coconut on the jelly. 



Pineapple filling 

 I cupful grated pineapple 2 tablespoonfuls lemon juice 



I tablespoonfu] grated orange peel Confectioners', or xxxx, sugar 



Mix the pineapple, fruit juice, and orange peel together. Add enough 

 confectioners' sugar to make the mixture the right consistency to spread 

 on cake. 



Chocolate cream filling 



I cupful sugar 2 cupfuls scalded milk 



I cupful (6 tablespoonfuls) flour 2 ounces chocolate 

 ^ teaspoonful salt i teaspoonful vanilla 



Yolks 2 eggs 



Mix the dry ingredients, including the chocolate which has been grated, 

 add the yolks of eggs slightly beaten, and add this mixture gradually to 

 the scalded milk. Cook the mixture for fifteen minutes in a double 

 boiler, stirring it constantly until it is thickened, and after that stirring 

 it occasionally. Cool the mixture and flavor it with the vanilla. The 

 filling is then ready to spread on cake. 



Plaint cream filling 

 This may be made by the same recipe and method used in making 

 chocolate cream filling except that the chocolate is omitted. 



