Anson County cook book

Beat butter to a cream, adding one cup of sugar, then sift and add the cocoa. Beat well. Put in the coffee and remaining sugar, then the vanilia. Spread between layers and on top of layer cake. — Mrs. J. W. Morris. BOILED ICING Vs teaspoon cream of tartar 3 cups sugar 3 egg whites 1 cup boiling water Put sugar, water, and cream of tartar in stew pan and cover. Cook until syrup spins a good thread. Cool slightly and pour over stiffly beaten whites. Beat until right consistency to spread on cake. — Mrs. H. B. Covington. COCOANUT ICING 3 cups of white sugar 3 eggs (whites) 1 cup of boiling water 3 tablespoons of white Karo Dissolve sugar in water before starting to boil, then when syrup starts boiling, begin beating eggs. As soon as eggs begin to rise, begin adding boiling syrup, a few spoonfuls at a time, beating all the time until you have used about half the syrup, then let last half cook until it threads, then pour all in slowly. Add one teaspoon Sauer's vanilla. If icing gets too stiff before using, add a little hot water. Always use two cocoanuts for a four layer cake. — Mrs. Francis P. Boylin. IDEAL FROSTING 2V2 cups of sugar x/2 cup of light corn syrup V2 cup of water 2 eggs (whites) extract a/2 teaspoon of Sauer's vanilla 1/4 teaspoon of salt Mix the sugar, corn syrup and water; cook without stirring to 238 F. (thread); pour in a thin stream over the stiffly beaten egg whites, beating continuously. When the mixture begins to cool, add the salt and the extracts; beat until it is thick enough to hold its shape, otherwise it will not stay on the cake. — Mrs. J. F. Lowrance. CHOCOLATE FUDGE ICING 3V2 cups granulated sugar IV2 cups sweet milk 14 lb. butter One-fifth lb. chocolate 1 teaspoon Sauer's vanilla Whites of 2 eggs Boil the sugar, milk, butter and chocolate together until it will form a ball when dropped in cold water. Remove from fire and pour slowly over the stiffly beaten egg whites, beating constantly until the right consistency to spread on cakes. This makes enough for 4 layers. — Mrs. McLean B. Leath. FRUIT FILLING FOR CAKES 2 cups sugar 3 tablespoons Melrose flour cup water 3 eggs Three large bananas, one can grated pineapple or two cups grated cocoanut can be used. Flavor with one teaspoon lemon juice or Sauer's vanilla extract. Boil sugar and water until it spins a thread. Pour over the fruit, flour and eggs well mixed. Return to the stove and cook for several minutes. Stir to keep from burning. When filling cools, spread on cake. —Mrs. T. R. Troutman. v) FUDGE 2 cups sugar Butter size of an egg Y2 cup cocoa 1 teaspoon Sauer's vanilla 1 cup milk Dash cinnamon Mix sugar, cocoa and milk and let cook until it comes to a boil, add butter and let cook until a few drops in water makes a- hard ball. Remove from fire, add vanilla and cinnamon. Let cool, beat and pour into a buttered dish. Slice when cold. — Mrs. C. H. Sutherland. COCOANUT DELIGHT 3 cups sugar Vs lb. butter 1 medium sized cocoanut 3A cup milk Cook ingredients until a soft ball is formed in cold water. Beat until creamy and pour in greased pan. Cut in squares when cold. — Grace Allen. CHOCOLATE FUDGE DIVINE 1 lb. brown sugar 1 cup sweet milk