The Blue Grass Cook Book

page 273

Fillings for Cakes

      ALMOND FILLING (No. 1)

  1 cup of sour cream, heaten to boiling point,

  Stir into it 3 teaspoons cornstarch,

  Yolks of 3 eggs, beaten with 1 cup of sugar,

  Beat the whites to a stiff froth and add last,

  1 teacup of almonds after they are shelled.

Blanch them and roll fine. Return the mixture to the fire and stir constantly
till thick.

      ALMOND ICING (No. 2)
Miss Mary Bashford

  1 pound of almonds,

  3 cups of white sugar,

  1 1/2 cups of sweet cream,

  4 tablespoons of butter.

Boil till it is a soft jelly. Remove from the stove and flavor with extract of
almond. Blanch

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