Mary Jane's cook book

Cream butter and sugar until very soft. Add this to the stiffly beaten egg whites. Flavor and beat to the consistency of whipped cream, adding more sugar if necessary. Mrs. J. L. S., Foxboro. SIMPLE CREAMY FROSTING. To 2 cups of sugar, add just enough water to dissolve, boil till it will barely hold together when a little is dropped in cold water. Remove from fire at once and set in pan of cold water until syrup is cold. Then beat with a fork till of right consistency to spread, which will be some time. Nineteen, Wellesley. CHOCOLATE MARSHMALLOW FROSTING. Marshmallows, y2 pound. Hot water, 1-3 cup. Sugar, 1 cup. Egg white, 1. Chocolate icing. Put the marshmallows in an agate ware pan in the open oven till they have melted and run together. Meanwhile make a frosting of the sugar and water, boiling till the syrup spins a thread. Pour this slowly over the beaten white of egg, beating constantly. Add the melted marshmallows to this and beat slowly .for 5 minutes or until stiff enough to spread. Make a chocolate icing, spread it over the marshmallow as thin as paper with a knife dipped in cold water or with a pastry brush. CREAMY NUT FROSTING. Brown sugar, l1/^ cups. Egg whites, 2. AVhite sugar, Vi cup. Vanilla, y2 teaspoon. Boiling water, 14 CUP- English walnut meats, 1-3 cup. Put the sugar and water in a saucepan and boil till the syrup will spin a long thread. Pour slowly over the stiffly beaten whites of the eggs, beating constantly. Beat the mixture till cool. Then set pan into a larger pan of boiling water on the range and stir till it becomes slightly granular around the sides of the pan. Remove and beat till it will hold its shape. Add the flavoring and nut meats and spread with the back of a spoon, leaving the surface rough. Trying to Help, Neponset. CARAMEL FROSTING. Sugar, 3 cups. Butter, 1 heaping tablespoon. Milk, 1 cup. Vanilla. Put 2 cups of the sugar with milk and butter in a saucepan. Set on the stove till butter is melted and sugar dissolved. Meanwhile put the remainder of the sugar in a frying pan and let it brown. When it is smooth pour milk, sugar and butter mixture into it, stir thoroughly and cook as for fudge till soft ball stage is reached. Flavor with vanilla. MARSHMALLOW FROSTING. Granulated sugar, 2 cups. Marshmallows, ^ pound. Cream of tartar, 1 teaspoon. Egg whites, 2. Water, y2 cup. Vanilla flavoring. Mix the sugar, cream of tartar, and water and boil until it threads. Then add the marslimallows and stir until they melt. Then remove mixture from fire. Pour at once over the egg whites, stiffly beaten, beat till thick, add flavoring and spread over cake. DATE-NUT FILLING. Chopped dates, y2 cup. Boiling water, 1-3 cup. Chopped nuts, ^2 CUP- Sugar, 1-3 cup. Lemon juice, 1 tablespoon. Grind the nuts and dates very fine in a food chopper and mix to a paste. There should be 1 cup. Add the boiling water, sugar and lemon juice. Mix well and cook in a double boiler 10 minutes or until thick. Spread warm between layers of fresh cake. ORANGE FROSTING. Egg yolk, 1. Confectioner's sugar. Water, 1 tablespoon. Orange, y2.