Atlanta women's club cook book

Dissolve soda in buttermilk. Soak the dried fruit over night, drain, and cook with the molasses until the mixture is thick. Add the butter to the hot mixture and allow it to cook before adding the remaining ingredients. Bake cake in moderate oven. This makes a good-sized loaf. Miss Esther Stubbs. DIVINITY FILLING. 31/2 cups sugar. 2/3 cup white Karo syrup. 2/3 cup hot water. 3 egg whites. Dissolve syrup in the hot water; pour over the sugar and cook until it ropes. Have whites of the eggs beaten to a stiff froth ; pour the above mixture on the eggs slowly, and beat as for icing. When it begins to harden, it is necessary to work rapidly. Use your own tried and favorite recipe for the white cake and sprinkle chopped nuts between the layers. Mrs. J. B. Bussey, Cuthbert, Ga. Past President 3rd District. CHOCOLATE CAKE FILLING NO 1. 3 cups sugar. 1 cup grated chocolate. 3 tbls. Karo syrup. 2 tbls. butter. 1 cup milk. Cook sugar, syrup, milk and grated chocolate until it forms soft ball in water. Remove from stove and add butter; beat until creamy. This will ice and fill one cake. Mrs. Lela C. McKinney. CHOCOLATE FILLING NO 2. 2 eggs. 1/2 cup milk. 2 cups sugar. 1 t-spoon vanilla. 14 cake chocolate (cocoa if de- Butter size of walnut, sired). Cream eggs and sugar; add milk and cook until mixture thickens ; then add butter and vanilla. Beat until it is the right consistency to spread between cake layers. This mixture fills, covers top and sides of a three layer cake. Mrs. D. M. Therrell. MOCHA FILLING 1 lb. pulverized sugar. 5 tbls. strong liquid coffee. 6 tbls. cocoa. 4 t-spoons vanilla. 4 tbls. butter. Cream sugar, cocoa and butter together; add coffee slowly, stiring mixture until right consistency. Add vanilla, spread between layers, on top and sides of cake. Mrs. Nellie B. Dumas. BUTTER FILLING FOR SPONGE CAKE. % cup butter. % cup boiling water. 2 cups sugar. Mix all together, boil until it thickens. Remove from fire and beat. This quantity is sufficient for one layer. Mrs. Capers Hightower, Thomaston, Ga. SHERRY GINGER CAKE. 3 cups sifted flour. 1 cup molasses. 1 cup sugar. 1 egg. 1 t-spoon each 1/2 cup shortening. Cinnamon & Ginger. 1 t-spoon orange juice. 1 t-spoon soda. 1/4 t-spoon orange peel 1/4 cup sherry. (grated). 1 cup sour milk. Cream sugar and shortening; beat in egg. Add spices, then milk in which soda has been dissolved. Add flour gradually — flavoring. Bake in layer tins. Put together with boiled icing into which a cup of chopped raisins has been added. Mrs. Hamilton Douglas, Parliamentarian Atlanta Woman's Club. UNCOOKED FILLING. 1 egg white. Nuts, candied fruit or cocoa if 1 cup powdered sugar. desired. 1/2 t-spoon extract. "The egg should be cold and the platter on which it is beaten also cold. Sift the powdered sugar. Sprinkle small quantity of sugar over egg-white as soon as you begin beating; keep adding at intervals until all is used. The egg must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting. Spread with a broad knife over the layers and on top of cake. Dip knife constantly into hot water in order to smooth icing. If it seems too thin beat in a little more sugar.