Choice recipes

Beat one-half cup butter and one cup sugar to a cream. Add the white of one egg beaten stiff and a large cup of ripe strawberries mashed. Pour over plain cake and serve. LEMON FILLING-Mrs. Miller One cup sugar, one teaspoon flour, one tablespoon water, one lemon, juice and peel, one egg. Boil until thick, in double boiler. CAKES 39 BOILED WHITE FROSTING— Mrs. Bryant One pint sugar, just enough water to moisten it. Boil until it strings from the spoon. Have the whites of two eggs beaten to a stiff froth and pour drop by drop the hot syrup on it. Beat continually until thick enough to spread on cake. Flavor with vanilla. ICING— Mrs. Tartter Two cups sugar, butter size of an egg, three-quarters cup milk. Boil about ten minutes, then beat until thick. MARSH-MELLOW FILLING— Mrs. Bryant Dissolve over night, three-quarters of a pound of marsh-mellows in one-half pint cream. In the morning, beat until smooth and spread between layers and on top of cake. ANGEL CAKE— Miss Laughlin Whites of eleven eggs, one and one-half tumblers (one and onehalf pints), sifted granulated sugar, one tumbler sifted flour, one teaspoon vanilla, one scant teaspoon cream tartar. Sift the flour four times, then add cream tartar and sift again. Sift sugar four times; mix flour and sugar and sift four times; beat the whites of eleven eggs on a large platter until very light, add pinch of salt, vanilla and three tablespoons cold water, beating continually. Sift in dry ingredients, stirring just enough to take it all up. Bake about forty-five minutes, using a new cake pan or a pan that has never been greased. Do not open oven door until cake has been in fifteen minutes. When done, take from oven and turn cake pan upside down to cool, letting edge of pan rest on three cups. When cold, take out of pan by loosening around edge with knife; then ice. ICING One and a half tumblers sugar, one-half tumbler cold water, one-fifth teaspoon cream tartar. Stir until all melted and strain; now place on stove and boil until it hairs. Do not stir while boiling. When done pour in a platter and when partially cool, add one teaspoon lemon juice. Beat until cold; if icing gets too cold or stiff", set platter on stove. WALNUT CAKE— Mrs. M. E. Slusser Whites of six eggs beaten light, one and one-half cups white sugar, two cups flour, one-half cup sweet milk, one teaspoon baking powder, two cups walnuts chopped fine. Mix cake thoroughly and then add nuts and bake in a moderate oven ; flavor with lemon. ICING One cup white sugar, enough water to dissolve it. Boil until it strings. Pour over the beaten white of one egg while hot, beating all the time. LAURA'S BIRTHDAY CAKE— Mrs. Laughlin One cup butter, one cup sweet milk, two cups pulverized sugar, three cups flour, one-half cup cornstarch, four eggs, two teaspoons baking powder, one teaspoon vanilla. Bake in loaf. CHOCOLATE CAKE— Mrs. M. E. Slusser Two cups white sugar, one cup butter, one cup sweet milk, two cups flour, one cup cornstarch, whites of five eggs well beaten, one heaping teaspoon baking powder. Two bars of Eagle brand chocolate dissolved, whites of two eggs beaten stiff, two cups sugar, boil until it strings. Flavor with vanilla. COOKIES— Mrs. Voss