The Worcester salt cook book

Beat the egg white and salt* until very stiff. Add sugar gradually, beat- ing it in with the beater. Fold in the cornflakes, mixed with the nuts, cher-. ries and coconut and the extract. Divide into twelve portions and with wet fingers, shape into bars. Bake on a well-greased tin in a moderate oven (350 deg. to 400 deg. F.) for ten min- utes. « Raisin Rocks (D) 1cup short- 1 teaspoon ening ginger lcup brown 1 teaspoon soda sugar 2 cups molasses 1 teaspoon salt* lI cup seeded Flour raisins Put the shortening, sugar, molasses, ginger, and salt* into a saucepan to- gether. Stir the mixture until it boils; then boil it five minutes. Pour into a bowl and stir in flour and soda sifted together until it is just stiff enough to drop from a spoon. Add the raisins and drop by spoonfuls on to a greased shallow pan. Bake the rocks in a mod- erate oven (375 deg.-400 deg. F.) « Date Crumbles 1 cup shorten- leup flour ing 1 teaspoon soda lcup sugar 1 teaspoon salt* 2% cups rolled oats Cream shortening and sugar. Add the rest of the ingredients, mixing well. When very crumbly, press half the quantity on a baking sheet, spread with filling (see recipe following), cover with the rest of the crumbs, pressing well into the filling. Bake in a slow oven (300 Deg. F.) about thirty minutes, browning (450 Deg. F.) for five minutes. Cut into squares at once and remove from the pan when cold. These should not be more than 1% inch thick. 38 Filling for Date Crumbles: Cut one- half pound dates in small pieces. - Add % cup milk, 1/3 cup sugar and 1 tablespoon butter, and cook until thick and smooth. « Fudge Squares (D) 3 squares choc- 1 teaspoon olate baking pow- ¥% cup shorten- der ing 1% teaspoon salt* 3 eggs 1 teaspoon lcup sugar vanilla 34 cup flour l1cup chopped nuts Melt chocolate with shortening. Beat eggs, add sugar and beat well. Add flour, sifted with salt* and baking powder. Then add vanilla, nuts and chocolate mixture. Spread % inch thick in a greased pan. Bake in a slow oven (325 Deg.-350 Deg. F.) for about fifteen minutes. Cut in squares. « All Round Icing (*) 2% cups sugar 2 egg whites Y% cup light 1% teaspoons eorn sirup vanilla Y% cup water Combine sugar, corn sirup and water. Cook to 240 Deg.-242 Deg. F. or soft ball stage. Pour over stiffly beaten egg whites while beating constantly. Add vanilla and beat until almost cold and stiff enough to hold its shape. Spread on cake. This icing may be kept in a covered jar for a week. If necessary, soften with boil- ing water. Makes enough to fill and frost a 3 layer cake generously. « Uncooked Icings (*) Plain Icing 1144 cups con- About 3 table- fectioners’ spoons water sugar or milk Few dreps fla- voring Sift confectioners’ sugar into bowl. Add water or milk very gradually un- til just thick enough to spread easily. Add flavoring and vegetable coloring, if desired. Makes enough to top one cake. Soft Icing 2 egg whites Y% teaspoon fla- lcup confec- voring ex- tioners’ sugar tract * Worcester Salt Beat egg whites until stiff. Add con- fectioners’ sugar gradually, continu- ing to beat with the egg beater until light and fluffy. Add extract. The icing remains soft and easy to spread. Makes enough to top 1 cake. Butter Icing 4 tablespoons butter 2cups confec- tioners’ sugar 3 tablespoons Y, teaspoon milk or cream vanilla Cream the butter until soft. Add con- fectioners’ sugar and milk or cream alternately. Add vanilla and spread at once on cake. Makes enough to top one cake. Uncooked Fudge Icing 1/3 cup butter 1 square choc- 2cups confec- olate, melted tioners’ sugar 2 tablespoons 2cups chopped cold strong walnut meats coffee (about)