The Landmarks club cook book

One and a half cups of sugar, one-half cup of milk, butter the size of an egg. Boil all together fifteen minutes. Flavor with vanilla or any flavoring desired. Beat until cool. Spread before hard. caramel cake filling. Two cups brown sugar, butter size of a large egg, half cup sweet cream. Boil together twelve minutes ; flavor with one tablespoon vanilla. Let cool before spreading. Mrs. Emma Baldwin. CHOCOLATE ICING. The whites of two eggs, one and a half cupfuls of powdered sugar, six tablespoonfuls of grated chocolate, one teaspoonful of vanilla. Put chocolate and six tablespoonfuls sugar in a saucepan with two tablespoonfuls hot water. Stir until smooth and glossy. Beat whites of eggs to a froth and add the chocolate and sugar. CHOCOLATE ICING. Two squares grated chocolate, five tablespoons powdered sugar, three tablespoons boiling water. Stir over fire until smooth. Evelyn R. Lutz. GELATINE FROSTING. One teaspoon ful gelatine, two teaspoonfuls cold water to dissolve gelatine, one cup powdered sugar. Flavor to taste. Fresh lemon for flavoring is delicious. If used, dissolve your gelatine with it and a little water. • If too stiff, add water or lemon juice until the right consistency. Miss Maurice. MARSHMALLOW ICING FOR CAKE. Put six strawberry marshmallows in a double boiler with a tablespoon of hot water and stir until melted. Boil one cup of sugar and quarter cup of water until it forms a soft ball when dropped in cold water. Pour the hot syrup gradually into the marshmallow mixture, then into the beaten whites of two eggs. Beat until cold. Mrs. Frank Griffith, Johannesburg. SMALL CAKES, COOKIES, ETC. almond spatello. To two whites of eggs add half pound granulated sugar, half pound finely chopped almonds, fine cut peel and juice of one lemon ; mix well. Let the paste dry, afterwards cut into strips about the size of a finger. Grease a pan with white wax and bake quickly to a light brown. aunt louise’s cookies. One teacupful sugar, one teacupful sour cream, one egg, one teaspoonful soda. Mix all together, with flour enough to roll. Bake in quick oven. Beatrice Wigmore. BACHELOR'S BUTTONS. Two cups flour, one cup sugar, one teaspoonful baking powder, three tablespoon fuls butter, three eggs, six drops extract of almond. Rub butter and flour together, put in baking powder, beat up eggs and sugar ; add these with extract, flour, etc., and mix into stiff dough. Roll into small balls and toss them in granulated sugar. Put on greased tins and bake about ten minutes. BANBURY CAKES. One pound short pastry, two ounces dried currants, two ounces large raisins, one lemon, one orange, two ounces cake crumbs, quarter cup sugar, two ounces finely chopped suet. Seed raisins and chop them slightly. Put in a bowl with currants, suet, crumbs and sugar. Grate over them the rind of lemon and orange and squeeze in the juice. Mix and let stand one hour. landmarks club cook book. Roll out pastry and cut into rounds about four inches across. Place the mixture on these, fasten together the edges, turn the cake over and flatten out. Brush over with sugar and milk and bake in a quick oven. Kate E. Whitaker. chocolate BALLS.