Two cups sugar, % cup hot water, ^ teaspoon cream tar- tar, whites of 2 eggs✪ Boiled Icing No. 2. Add cream of tartar to sugar and boil with the water until the syrup spins a thread. Do not beat whites of egg at all, but pour hot syrup into them slowly, beating all the while. Continue beating until white and thick enough to spread on cake. If it gets too hard before spreading, add one or two tablespoons cold water. — Mrs. W. B. Waddill. ALMOND FILLING. Boil 2 cups sugar and ^ cup of water till it will thread from a spoon and pour over the well-beaten whites of 3 eggs. Beat until cold and add x/2 pound almonds✪ Almond Filling blanched and pounded to a paste. Flavor with rose water. COFFEE FILLING. One-half cup butter, 2 cups pulverized sugar, yolk of 1 egg, 4 teaspoons of strong coffee✪ Coffee Filling boiled. PINEAPPLE ICING. Mix together half a pint of grated pineapple (using juice and pulp) and half a pint of sugar; if only the canned article is available decrease the amount of sugar by one- third. Add half a teaspoonful of lemon juice and boil slowly, but steadily, until the syrup will spin a thread when dropped from the prongs of a fork. Have ready the whites of two eggs✪ Pineapple Icing whipped to a froth ; over them pour the syrup in a fine stream, beating steadily. AVhen mixed stand the saucepans on the side of the fire for a few moments, beating hard. When the egg seems to be cooked transfer to a pan of cold water and beat slowly until the icing is thick enough to spread. — Mrs. W. D. Horner. MARSHMALLOW ICING. Two cups granulated sugar, whites of 4 eggs, 1 teaspoon ICINGS AND FILLINGS 137 vanilla, 2-3 cup water, !/o pound marshm allows. Boil sugar and water to 240 degrees or the hair stage. Pour in a fine stream on the eggs beaten dry, beating constantly meanwhile. Beat frequently till cool (not cold). Add the marshmallows, cut in fourths. If the frosting is too warm, when the marsh- mallows are added they will melt and ruin the frosting. This frosting should be thick and creamy and pile upon the cake rather than run off. This recipe will frost a large cake made in a dripping pan. LEMON FILLING. 1 cup sugar, juice and grated rind of 1 lemon, 1 cup hot water, 1 heaping teaspoon butter, 2 heaping teaspoons corn starch or flour dissolved in little water, yolks of 2 eggs✪ Lemon Filling. Put in double boiler and stir until it thickens; spread be- tween layers. DESSERTS SYLLABUB. One-half pound sugar, 3 pints lukewarm cream, 1 cup of wine✪ Syllabub. Dissolve sugar in wine, then pour it on the milk from a height slowly, so as to cause the milk to froth. — Mrs. S. H. Allen. APPLE DUMPLINGS. Put 1 y<z cupfuls of sugar, 2 cupfuls of water, and a piece of ibutter in baking-dish and place on stove where it will boil ; take 1^ cupfuls of flour, 1 teasponf ul of baking powder and 1 teaspoonful of lard, mix thoroughly, roll out thin, cut in pieces and fill with sliced tart apple✪ Apple Dumplings, pinch edges to- gether and put in hot syrup. Bake for about 20 minutes, when they will be coated with a rich delicious syrup. These are easy to serve, as the sauce is all ready. APPLE DUMPLINGS.

AI-modernized reading of the original text

Two cups sugar, % cup hot water, ^ teaspoon cream tartar, whites of 2 eggs. Add cream of tartar to sugar and boil with the water until the syrup spins a thread. Do not beat whites of egg at all, but pour hot syrup into them slowly, beating all the while. Continue beating until white and thick enough to spread on cake. If it gets too hard before spreading, add one or two tablespoons cold water. — Mrs. W. B. Waddill. ALMOND FILLING. Boil 2 cups sugar and ^ cup of water till it will thread from a spoon and pour over the well-beaten whites of 3 eggs. Beat until cold and add x/2 pound almonds blanched and pounded to a paste. Flavor with rose water. COFFEE FILLING. One-half cup butter, 2 cups pulverized sugar, yolk of 1 egg, 4 teaspoons of strong coffee boiled. PINEAPPLE ICING. Mix together half a pint of grated pineapple (using juice and pulp) and half a pint of sugar; if only the canned article is available decrease the amount of sugar by onethird. Add half a teaspoonful of lemon juice and boil slowly, but steadily, until the syrup will spin a thread when dropped from the prongs of a fork. Have ready the whites of two eggs whipped to a froth ; over them pour the syrup in a fine stream, beating steadily. When mixed stand the saucepans on the side of the fire for a few moments, beating hard. When the egg seems to be cooked transfer to a pan of cold water and beat slowly until the icing is thick enough to spread. — Mrs. W. D. Horner. MARSHMALLOW ICING. Two cups granulated sugar, whites of 4 eggs, 1 teaspoon vanilla, 2-3 cup water, 1/4 pound marshm allows. Boil sugar and water to 240 degrees or the hair stage. Pour in a fine stream on the eggs beaten dry, beating constantly meanwhile. Beat frequently till cool (not cold). Add the marshmallows, cut in fourths. If the frosting is too warm, when the marshmallows are added they will melt and ruin the frosting. This frosting should be thick and creamy and pile upon the cake rather than run off. This recipe will frost a large cake made in a dripping pan. LEMON FILLING. 1 cup sugar, juice and grated rind of 1 lemon, 1 cup hot water, 1 heaping teaspoon butter, 2 heaping teaspoons corn starch or flour dissolved in little water, yolks of 2 eggs. Put in double boiler and stir until it thickens; spread between layers. SYLLABUB. One-half pound sugar, 3 pints lukewarm cream, 1 cup of wine. Dissolve sugar in wine, then pour it on the milk from a height slowly, so as to cause the milk to froth. — Mrs. S. H. Allen. APPLE DUMPLINGS. Put 1 y<z cupfuls of sugar, 2 cupfuls of water, and a piece of butter in baking-dish and place on stove where it will boil ; take 1^ cupfuls of flour, 1 teasponf ul of baking powder and 1 teaspoonful of lard, mix thoroughly, roll out thin, cut in pieces and fill with sliced tart apple, pinch edges together and put in hot syrup. Bake for about 20 minutes, when they will be coated with a rich delicious syrup. These are easy to serve, as the sauce is all ready. APPLE DUMPLINGS.

Records on this page

Marshmallow IcingBoiled Icing No. 2Almond FillingCoffee FillingPineapple IcingLemon FillingSyllabubApple DumplingsApple Dumplings

The Henderson cook book