62 KATE AITKEN'S CANADIAN COOK BOOK

BUTTERSCOTCH FILLING

134 cups scalded milk 3 tablespoons butter
4 tablespoons corn starch 14 cup brown sugar

Speck of salt 1 egg, lightly beaten
Y4 cup cold milk 1 teaspoon vanilla

Scald the milk in the top of the double boiler. Mix the corn
starch, salt and cold milk to a paste; stir into the hot milk; cook
and stir till smooth and thick. Cover; continue cooking for 10
minutes, stirring occasionally. In the meantime, melt the butter
in a heavy iron frying pan; add the brown sugar; stir and cook till
the mixture is brown and bubbling but not burned. Add the
caramel mixture to the hot starch mixture; blend till dissolved.
Mix a little of the mixture with the beaten egg; add to the filling;
blend well and continue cooking for 3 minutes. Remove from the
heat; add the vanilla and beat with the dover beater till smooth.
Cool before spreading. Will fill a 9” x 13” jelly roll.

CHOCOLATE FILLING

1 cup scalded milk 2 tablespoons cold milk
2 tablespoons cocoa 1 egg, lightly beaten
V4 cup brown sugar 1 teaspoon butter
2 tablespoons corn starch V4 teaspoon vanilla

lg teaspoon salt

Scald the milk in the top of a double boiler; add the cocoa and
brown sugar; stir over boiling water until well blended. Make a
paste of the corn starch, salt and cold milk; stir into the cocoa
mixture; stir and cook till smooth and thick. Cover and continue
cooking for 10 minutes. Lightly beat the egg; add to the hot mix-
ture. Blend with a dover beater; continue cooking for 3 minutes.
Remove from the heat; add the butter and vanilla; beat till creamy.

Will fill a 9” layer cake.
CREAM FILLING

1 cup milk 1 egg yolk
14 cup white sugar 14 teaspoon almond flavoring
11% tablespoons corn starch V4 tablespoon butter

lg teaspoon salt

Scald the milk in the top of the double boiler. Mix together
the sugar, corn starch and salt; pour the hot milk over this mixture;
stir and cook over boiling water until thick. Cover; continue cook-
ing for 15 minutes, stirring occasionally. Pour the hot mixture
over the slightly beaten egg yolk; blend. Return to the double