Atlanta women's club cook book

This recipe may be varied as desired by the addition of extract, finely chopped nut-meats or candied fruit, chocolate or coloring. The extract and coloring should be added soon after beating is begun ; the other ingredients just before spreading on cake. Miss Esther Stubbs. FRENCH FILLING. 4 tbls. cream. 11/2 cups fine sugar. 1 t-spoon vanilla. 2 tbls. melted butter. Add sugar and butter gradually until thoroughly mixed; stir in cream add vanilla. Beat well. Mrs. C. B. Rawling. COCOANUT FILLING 2 cups sugar. 1 cup water. 2 egg whites. 2 cups grated cocoanut. 1 tbls. lemon juice. Pinch cream of tartar. Boil sugar, cream of tartar and water together until syrup spins a thread, adding lemon juice a few minutes before removing from fire. Beat until right consistency to spread. Place icing on layers and top of cake, sprinkle generously with the cocoanut. Mrs. J. F. Ryan. LEMON CHEESE FILLING 6 egg yolks. % cups sugar. 1/7 cup water. 2 tbls. butter. 2 tbls. corn starch. 1 lemon (juice and rmd). 1 orange (juice and rind). 2 cans cocoanut. 1 slice crystallized pineapple. lV-> cups crystallized cherries. Cook yolks sugar, water, and other ingredients together m double boiler until very thick. When cool enough to put between layers, add cocoanut (straining off all milk) and crystallized fruit (cut fine). _ , , Mrs J. W. Goldsmith. ORANGE GLACE ICING 1 1/2 cups confectioner's sugar. 1 orange (juice). 1/2 t-spoon baking powder. Few drops yellow coloring. Add orange juice (strained) to sugar, stir well and dissolve over fire. Add coloring and baking powder. If necessary a little warm water may be added. This icing should not be hot, only warm. Sufficient to ice one small cake. Mrs. H. A. Manning. SOFT WHITE ICING. 2 egg whites. V2 t-spoon cream of tartar. 3 cups sugar. 14 t-spoon baking powder. Flavoring. Mix sugar, cream of tartar and baking powder. Cover with water (add only enough to cover) and when this begins to boil add by the spoonful, as it boils, until all has been used, to the whites which have been broken up but not beaten. Flavor. Will be soft but firm. Mrs. Wm. L. Percy. MARSHMALLOW FROSTING. 1 cup sugar. 1 cup marshmallows cut fine. 1/3 cup water. 1 square chocolate. 1 egg white. Boil sugar and water until it spins a thread. Pour slowly on the egg-white, beating constantly with a wire whisk. Put in half of marshmallows at once and when dissolved spread first layer. Put in remainder of marshmallows beat a little longer ; then spread on top layer. Melt the chocolate and from a distance of one foot from cake shake the chocolate on gently. Mrs. M. H. Stevens. WHITE ICING % cup sugar. 1 egg white. 1/3 cup water. Cook sugar and water until it threads when poured from a spoon. Beat egg to a stiff froth and pour on the syrup slowly in a fine stream. Beat until it is thick enough to spread. Mrs. W. D. Coleman. UNUSUAL CHOCOLATE ICING 1 cup confectioner's sugar, 14 t-spoon vanilla. 2 tbls. cocoa. * Strong hot coffee. 2 tbls. butter. Cream sugar, cocoa and butter well together; add vanilla and enough coffee to make right consistency to spread. Mrs. A. C. Plage, East Lake CARAMEL ICING. 1 cup brown sugar. 2 or 3 tbls, sweet or sour milk. 1 tbls. butter, 1 t-spoon vanilla.