Martha Washington Filling
|Milk||1 1⁄2 Cup (24 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Rum/Brandy / whisky||1⁄4 Cup (4 tbs)|
|Candied cherries||1⁄2 Cup (8 tbs), chopped|
|Citron||1⁄2 Cup (8 tbs), chopped|
|Whipped cream||1 Cup (16 tbs)|
1.First, scald milk.
2.Then add sugar and flour to beaten egg yolks.
3.Add to scalded milk and cook over hot water until eggs are done.
4.Remove from heat.
5.Add gelatin which has been soaked in the cold water.
6.Chill in the refrigerator.
7.Add liquor, beat with rotary beater and chill again.
8.Fold the fruit and cream into the mixture.
9.Pile between layers of sponge cake.
10.Top with whipped cream.
11.Use filling in cakes, pastries, or candies