The New century cook book

Will take two pounds of sugar and whites of five eggs. Put sugar in pan and put two small cups of water and stir until dissolved, then let it cook; when it cooks awhile try it in cold water and as soon as you can pick it up in a lump it is done (be careful not to let it cook too much). Have your eggs half beaten and when the sugar is done pour it gradually on the eggs, beating and stirring them all the time and keep beating until smooth and beginning to cool. Have the juice of two lemons ready and pour into icing while beating. Measure the flour after sifting, put in baking powder and cream of tartar, and sift again. It is best to dissolve the soda (if used) in a very little hot water. For a white layer cake, leave out spices and put fruit in icing between. Boiled Icing. One and one-half cups of granulated sugar, in a little water, boil until it drops stringy, beat whites of two eggs stiff, pour boiled sugar over eggs, stir constantly until cold. Flavor. Maple Filling for Cake. One cup maple sugar, boil until it spins a thread, white of one egg beaten stiff. Pour maple on gradually. Beat until cool. Mrs. H. N. Mudge. Raisin and Hickorynut Filling. One cup seeded raisins, chopped, one cup hickory nuts, one-half cup sugar, water to moisten. Cook raisins, nuts and New Century Cook Book. sugar slowly till thick, about twenty minutes. Then add beaten white of one egg. Minnie C. Armstrong. Hickorynut Filling for Cake. One cup thick sour cream, one cup sugar, one cup of hickory nut meats chopped fine. Boil until it clears, when it is ready for use. Cracker Jack. Caramel for Filling. Two cups brown sugar, one cup sweet cream or milk, one tablespoon vanilla, butter size of an egg. Boil until it thickens, stirring all the time. Edith M. Eastman. Caramel Filling. Two cups of sugar, two-thirds of a cup of milk, butter size of small egg. Boil ten minutes. Stir until cool. Chocolate Custard for Layer Cake. Shave fine one-quarter cake of Baker's chocolate, add onehalf cup of sweet milk and one cup of sugar; let it heat a little while, then put where it will slowly cook, stirring constantly. Have ready beaten the yolks of five eggs, thickened with two tablespoonfuls of corn starch. When the chocolate has been sufficiently cooked (like soft wax), remove from the fire, add the eggs, stirring well, return to the fire, still stirring; when cool add a teaspoonful of vanilla and spread thickly between the layers. For the topmost layer beat the white of one egg with the usual amount of sugar, add an equal quantity of the chocolate preparation ; mix thoroughly. Mary Field Boyle. Chocolate Icing for Cake. Butter size of an egg, pint of brown or granulated sugar, one-half cup milk or water and half cake Baker's chocolate, melted over teakettle. Boil twenty minutes. Ednah Burns. Filling for Caramel Cake. Three cups light brown sugar, half cup butter, half cup water. Put this on the stove and let it boil until it threads like boiled frosting, then remove from the stove, add teaspoonful of vanilla. Beat it with a fork until cool enough to spread on the cake. Mrs. A. J. S., Rochelle. New Century Cook Book. Another Caramel Filling. Three cups brown sugar, two tablespoonfuls butter, one and one-half cups cream, one spoonful vanilla. Cook until it strings. Lemon Filling for Cake.