1482 The Cornell Reading-Courses 



fire and add the butter. After the filHng has cooled it is ready to spread 

 between layers of cake. 



Lemon filling 



I cupful sugar f cupful lemon juice 



25 tablespoonfuls flour i egg 



Grated rind 2 lemons i teaspoonful butter 



Mix together the dry ingredients, add the lemon juice and egg which 

 has been slightly beaten. Cook the mixture in a double boiler for ten 

 minutes, remove it from the fire, and add the butter. 



FANNIE MERRITT FARMER 



Fruit and nut filling for Lady Baltimore cake 



3 cupfuls sugar i cupful raisins, seeded and 



I cupful water chopped 



Whites 3 eggs i cupful pecan meats, chopped 



5 figs, cut in strips 



Boil the sugar and water together until the sirup reaches the soft ball 

 stage (238° F.), or until it forms a thread when some of it is dropped from 

 the tines of a fork. Pour the sirup gradually into the whites of the eggs, 

 which have been beaten stifiE. During this process beat the mixture 

 constantly. Continue beating until the mixture is of the right consistency 

 to spread;- then add the raisins, nut meats, and figs. Spread this filling 

 between the layers and on the top of the cake and cover the top with 

 twice-cooked frosting. One half of the quantity of this recipe may be made, 

 and the filling put between the layers of the cake only. 



FANNIE MERRITT FARMER 



Filling for Lord Baltimore cake 



3 cupfuls sugar j cupful blanched almonds, 



I cupful water chopped 



Whites 2 eggs 12 candied cherries 



5 cupful rolled dry macaroons j teaspoonful orange extract 



J cupful pecan meats, chopped 2 teaspoonfuls lemon juice 



Follow the directions given for making filling for Lady Baltimore cake. 

 The lemon juice and orange extract should be added to the sugar solu- 

 tion before it is cooked. Spread the filling between the layers of the cake 

 and frost the top layer with twice-cooked frosting as suggested in the 

 preceding recipe. 



