Atlanta women's club cook book

Melt the brown sugar until like butter scotch. Add milk and let boil until it forms a soft ball in cold water. Add vanilla just before taking from stove and put on cake while hot. Mrs. S. B. Phillips. BOILED FROSTING 2 cups milk. 1 level tbls. flour. 1 cup sugar. 1/2 cup egg yolks. 1 tbls. butter. 1 cup shredded citron. 1 cup almonds (chopped fine). Add sugar and butter to milk and bring to boiling point. Blend flour with remainder of milk, add well beaten yolks and pour into above mixture; stir and cook until it thickens, and when cool add vanilla. Divide in two portions, add almonds to one-half and citron to the other half; put almonds on the first and citron on the second. Place them together and top with white icing. Miss Wynnette Manning. BOILED ICING 1 cup sugar. 1/2 cup water. 1 egg white. Flavoring. Boil sugar and water until syrup spins a thread; pour very slowly into beaten eggs, beat smooth. Spread on cake. Mrs. R. L. Mason. RELIABLE OR SEVEN MINUTE ICING. 7/8 cup sugar. 1 egg white (unbeaten). 3 tbls. cold water. Place above ingredients in double-boiler, have water in lower boiler boiling briskly and high enough to surround upper boiler containing icing. Beat constantly with Dover egg-beater seven minutes. Remove from fire, add 1 doz. marshmallows cut in fourths, flavor and ice cake. If above directions are followed and right utensils used this icing will never fail to be proper consistency. VARIATIONS OF RELIABLE ICING. Chocolate. Add 4 tbls. grated chocolate when removing from fire. Caramel. Melt lA tbls. sugar in small pan (stirring constantly) until light brown sirup, add 1 cup boiling water and cook to a sirup consistency. Add 2 tbls. this caramel sirup to icing. Pineapple juice may be used instead of water. Mrs. J. Carlisle Smith. Los Angeles, Cal. DATE BARS. 4 cups dates. Pinch of salt. 2 cups nuts. 2 eggs. 2/3 cups brown sugar. 2/3 cup of flour. 2/3 t-spoon baking powder. Cream the sugar with yolks of eggs and add whites beaten light. Add the flour in which baking powder and salt have been mixed. Stir in the dates and nuts, spread in a buttered pan and bake in a quick oven. When cold cut in squares. Mrs. Omar F. Elder, — State Chairman. DATE STICKS. 1 cup dates. 2 eggs. 1 cup sugar. 2 tbls. milk. 1 cup nut meats. 1 t-spoon Royal baking pow- 1 cup flour. der. Cut dates in four (4) pieces, break up nuts and mix with dates ; add sugar then milk with yolks of the eggs — put in mixture and mix well, then the flour with the baking powder. It will seem too stiff but not so — bake in biscuit pan about V2 hour and cut sticks and roll in powdered sugar. This is very nice for picnics, afternoon teas, etc. If you like they can be cut in little squares for tea. Mrs. George Brower, — Auditor Woman's Club. FRUIT BARS. 1 cup sugar. 3 eggs. 1 cup nut meats, 1 cup dates cut up. 1 cup flour. 1 t-spoon Royal baking pow- 1/8 t-spoon salt. der. Beat sugar and eggs together; sift baking-powder and salt together. Combine all ingredients, adding last the dates and nuts which have been dredged in flour, and pour into a large, greased pan and bake 1/2 hour. It may then be frosted, or else cut in bars, and dipped in powdered sugar. This recipe makes 2 1/2 dozen. Mrs. Clayton Mosher,