One-half cup sugar, 2!/o tablespoons flour, grated rind of % orange, 14 CUP orange juice, i/2 tablespoon lemon juice, 1 egg slightly beaten, 1 teaspoon butter. Cook in double boiler. LEMON CHEESE FILLING. Juice and rind of 1 lemon, yolks of 2 eggs, white of 1, 1 cup of sugar, teaspoon of butter. Boil slowly, stirring constantly, and when cold spread between layers of cake. — Mrs. W. Brooks Parham. MILK FEOSTING. One and one-half cup sugar, 1 teaspoon butter, y% cup milk, y2 teaspoon vanilla. Melt the butter in a saucepan, 134 ICINGS AND FILLINGS then add sugar and milk. Boil gently without stirring for 13 minutes. Beat until stiff enough to spread, then add flavoring and spread over cake. CHOCOLATE CARAMEL FILLING. Half pound sugar, 1 teaspoonful of butter, 1 teaspoonful vanilla, 2 squares of chocolate (Baker's), ^ cupful of water or milk. Stir, setting the dish in boiling water until stiff enough to spread. — Mrs. 8. H. Allen. MOCHA FILLING. One cup powdered sugar, 2 spoons cocoa, 1 tablespoon but- ter, 2 tablespoonfuls hot coffee (strong), vanilla; cream well together and put on cake after it is cold. — Mrs. Cora Phelps. EXCELLENT ICING. Two cups sugar, whites 2 eggs, ^ cup boiling water, ^ teaspoon cream tartar, y± teaspoon baking powder. Let sugar and water come to a boil and boil about a minute; be careful not to let it thread ; add cream tartar and baking powder to well-beaten eggs, then add gradually the syrup to eggs. — Mrs. A. 67. Houston. WHITE ICING. Three cups of granulated sugar moistened with water and boiled until it strings from spoon. Beat in whites of 3 eggs well beaten and flavored with vanilla, fresh lemon or melted chocolate. CHOCOLATE FILLING. One-half cake Baker's chocolate, 2-3 cup of milk. Moisten chocolate with half of milk ; put on fire until dissolved ; add 1 cup of sugar and the remainder of milk. Cook until smooth. ICINGS AND FILLINGS 13 NUT FILLING. One and one-half cups brown sugar, l1^ cups granulated sugar, 1 tablespoon vinegar. Stir all together with enough water to moisten. Cook until stringy and pour over beaten whites of 3 eggs. Flavor with vanilla. Nuts may be added. MAKSHMALLOW FILLING. Three cups sugar boiled until stringy and beaten into whites, of 3 eggs beaten stiffly. Put 1 pound marshmallows in pan inside stove to soften for few minutes, and add to icing while it is hot. Blanch *4 pound almonds and add to icing. Flavor with vanilla. PINEAPPLE FILLING. Three cups granulated sugar boiled until stringy. Beat into whites of 3 eggs✪ Makshmallow Filling well beaten. Flavor with fresh lemon. Strain 1 can grated pineapple so as not to use juice and spread between layers on icing. Use only icing on top layer. — Mrs. C. M. Cooper. WHITE ICING. One and one-half cups confectioner's sugar wet up with a sufficient quantity milk (or cream) to make the consistency of soft fudge. Beat well; add flavoring and spread on the cake. For chocolate, melt 2 squares Baker's unsweetened✪ White Icing and beat well into white icing. Use vanilla. If too thick add more milk ; by beating it will be very smooth and will not peel off cake or become hard. FILLING. One and one-half cup confectioner's sugar, 1 egg yolk. Mix thoroughly if too thick ; add a little milk, but if too thin more sugar. Flavor with orange. 136 ICINGS AND FILLINGS BOILED ICING NO. 2. ✪ Boiled Icing No. 2

AI-modernized reading of the original text

One-half cup sugar, 2!/o tablespoons flour, grated rind of % orange, 14 CUP orange juice, i/2 tablespoon lemon juice, 1 egg slightly beaten, 1 teaspoon butter. Cook in double boiler. LEMON CHEESE FILLING. Juice and rind of 1 lemon, yolks of 2 eggs, white of 1, 1 cup of sugar, teaspoon of butter. Boil slowly, stirring constantly, and when cold spread between layers of cake. — Mrs. W. Brooks Parham. MILK FROSTING. One and one-half cup sugar, 1 teaspoon butter, y% cup milk, y2 teaspoon vanilla. Melt the butter in a saucepan, then add sugar and milk. Boil gently without stirring for 13 minutes. Beat until stiff enough to spread, then add flavoring and spread over cake. CHOCOLATE CARAMEL FILLING. Half pound sugar, 1 teaspoonful of butter, 1 teaspoonful vanilla, 2 squares of chocolate (Baker's), ^ cupful of water or milk. Stir, setting the dish in boiling water until stiff enough to spread. — Mrs. 8. H. Allen. MOCHA FILLING. One cup powdered sugar, 2 spoons cocoa, 1 tablespoon butter, 2 tablespoonfuls hot coffee (strong), vanilla; cream well together and put on cake after it is cold. — Mrs. Cora Phelps. EXCELLENT ICING. Two cups sugar, whites 2 eggs, ^ cup boiling water, ^ teaspoon cream tartar, 1/8 teaspoon baking powder. Let sugar and water come to a boil and boil about a minute; be careful not to let it thread ; add cream tartar and baking powder to well-beaten eggs, then add gradually the syrup to eggs. — Mrs. A. 67. Houston. WHITE ICING. Three cups of granulated sugar moistened with water and boiled until it strings from spoon. Beat in whites of 3 eggs well beaten and flavored with vanilla, fresh lemon or melted chocolate. CHOCOLATE FILLING. One-half cake Baker's chocolate, 2-3 cup of milk. Moisten chocolate with half of milk ; put on fire until dissolved ; add 1 cup of sugar and the remainder of milk. Cook until smooth. NUT FILLING. One and one-half cups brown sugar, l1^ cups granulated sugar, 1 tablespoon vinegar. Stir all together with enough water to moisten. Cook until stringy and pour over beaten whites of 3 eggs. Flavor with vanilla. Nuts may be added. MARSHMALLOW FILLING. Three cups sugar boiled until stringy and beaten into whites, of 3 eggs beaten stiffly. Put 1 pound marshmallows in pan inside stove to soften for few minutes, and add to icing while it is hot. Blanch *4 pound almonds and add to icing. Flavor with vanilla. PINEAPPLE FILLING. Three cups granulated sugar boiled until stringy. Beat into whites of 3 eggs well beaten. Flavor with fresh lemon. Strain 1 can grated pineapple so as not to use juice and spread between layers on icing. Use only icing on top layer. — Mrs. C. M. Cooper. WHITE ICING. One and one-half cups confectioner's sugar wet up with a sufficient quantity milk (or cream) to make the consistency of soft fudge. Beat well; add flavoring and spread on the cake. For chocolate, melt 2 squares Baker's unsweetened and beat well into white icing. Use vanilla. If too thick add more milk ; by beating it will be very smooth and will not peel off cake or become hard. FILLING. One and one-half cup confectioner's sugar, 1 egg yolk. Mix thoroughly if too thick ; add a little milk, but if too thin more sugar. Flavor with orange. BOILED ICING NO. 2.

Records on this page

Makshmallow FillingFillingMarshmallow IcingPineapple FillingWhite IcingBoiled Icing No. 2

The Henderson cook book