The new Annie Dennis cook book

Icing for Coffee Cake 1% cupfuls sugar 2 teaspoonfuls coffee ex- 1 tablespoonful milk tract Sift confectioners' sugar into a small saucepan, add coffee extract and milk, stir over the fire, and when it commences to get liquid pour it over the cake. Steamed Snowballs 1/2 cupful butter Va teaspoonful salt 1 level cupful sugar % cupful milk 3 1/2 teaspoonfuls baking 1 teaspoonful orange extract powder 4 eggs (whites) 2 1/4 cupfuls flour Cream butter, add sugar gradually while stirring constantly. Sift flour, baking powder and salt together and add to first mixture alternately with milk. extract, then beat up egg whites to a stiff froth, fold them into mixture, and beat well. Fill buttered cups two-thirds full, cover with greased papers and steam steadily for thirty-five minutes. Serve hot with hot marshmallow sauce. Hot Marshmallow Sauce 20 marshmallows Flavor with sherry wine or 1 cupful sugar fruit juice V2 cupful water Soften the marshmallows in a moderate oven but do not brown them.. Put sugar and water into a small saucepan and boil until syrup spins a thread when tested in cold water, or registers 218 degrees F., by candy thermometer. Add marshmallows and beat until mixture is smooth; then flavor to taste with sherry wine or fruit juice. Continue beating until ingredients are well blended. Keep hot in a double boiler. If sauce seems too thick add boiling water drop by drop until of the right consistency. Currant Cake Make either a White or a Gold Cake batter; into this stir two teacupfuls of currants well dredged with flour. Bake in a moderate oven one hour and a half. If desired to make a change, one tablespoonf ul of mixed ground spices may be added. Currant Layer Cake Make a White Cake batter by recipe White Cake No. 1. Into one-third of this stir one teacupful of currants, well dredged with flour. Bake in three layers, two plain and one with currants. Put together with white caramel filling. Banana Cake Make according to recipe for Peach Cake, substituting bananas for peaches. Marshmallow Almond Cake Make a good white cake batter; bake in a deep pan. When cold, slice in three or four layers. Have ready a plain icing, a quarter of a pound of fresh marshmallows cut in half, and half a pound of almonds blanched and pounded. On the first layer of cake, place a layer of icing, one of marshmallows and a thin one of almonds. On the bottom of the next layer, put a thin layer of icing and then put in place. Continue this until all is used. Then ice on top and sides. The top may be decorated with whole blanched almonds. Chocolate marshmallows may be substituted for the plain. Cherry Coffee Cake 1 compressed yeast cake V2 teaspoonful salt 1 coipful milk 2 eggs V2 cupful butter 1% cupfuls stoned cherries 1 cupful sugar 5 cupfuls flour