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Cream Filling (Tablespoon lemon juice juice)
1 tablespoon lemon juice juice and rind one orange 1 teaspoon butter ½ cup orange pulp Mix fruit juice and grated rind, butter, cream filling and orange pulp.
Spread on cake.
This is a variation entry rather than a standalone formula: it assumes you have already made the book's basic cream filling (a cooked cornstarch-and-egg pastry cream) and are flavoring a batch of it with orange. The ingredient list as printed is garbled, with "juice" repeated, and the quantity of cream filling is left unstated.
- The missing baseThe recipe gives no quantity for the cream filling; it assumes a batch of the book's basic cream filling, already made and cooled before the fruit goes in. Nothing here is cooked; this step is purely flavoring and folding.
- Fold cold, not warmCitrus juice stirred into warm pastry cream will thin it and can make a cornstarch-thickened filling weep. Chill the base fully, then fold the juice, rind, pulp and softened butter through it.
- "Orange pulp"This means the flesh of the segments, membranes and seeds removed, broken up into small pieces — not tinned pulp or purée. Half a cup is about one large orange, and it should be well drained or the filling will loosen on standing.
- The rindGrate only the colored zest of the orange; the white pith beneath is bitter.
- That teaspoon of butterHave it at room temperature so it disperses through the cold filling without leaving flecks.
- Yield and assemblyThe yield depends on how much cream filling is used, which the recipe does not state. A wet fruit filling like this soaks into cut crumb quickly, so fill the cake within a few hours of serving.
- KeepingA cream filling with fresh fruit stirred into it belongs in the refrigerator and should be eaten within a day or two.
Layer-cake fillings of this kind belong to the era when a home baker's repertoire was built out of one or two basic preparations rewritten a dozen ways: a single cooked cream filling became chocolate, coffee, nut, pineapple or orange simply by what was stirred into it, and cookbooks printed the variations as short entries keyed back to the master recipe. Lowney's Cook Book was published by the Walter M. Lowney Company, a Boston chocolate manufacturer, and like other maker-sponsored books of the period it circulated widely as a general household cookery volume while keeping the firm's product in view.