Cook book (Methodist church, Garland NC, 1950)

ICING (That will not crack) 2 cups sugar l/4 teaspoon cream of tartar 1 cup water or 1 tablespoon vinegar 3 egg whites Boil sugar and water until it spins a thread. Beat egg whites until dry. Add a tablespoon of sugar for each egg white and beat well. Pour hot syrup over eggs, beating constantly. Put bowl containing this mixture into a container of boiling water. Keep stirred (fold over) until it begins to stick to bottom of bowl and in tasting it does not stick to tongue. Flavor to taste and spread while warm. Any left over may be kept for several weeks in jar in refrigerator. When ready to use reheat, adding a few drops of water. Spread. Mrs. W. B. Lamb. FUDGE FROSTING 2 cups sugar 2/3 cup milk 2 ounces unsweetened 2 tablespoons butter chocolate (about 1/2 cup 1 teaspoon vanilla cocoa) 2 tablespoons light corn syrup Put the sugar, chocolate, corn syrup and milk in a deep boiler. Stir over low heat until the sugar is dissolved and chocolate melted. Bring to the boiling point and cook, stirring occasionally until the mixture will form a soft ball in cold water. Remove from heat, add butter. Cool until the boiler can be held in palm of hand. Beat well until thick and spread. Adequate for 3 layer cake. Mrs. David Herring. CHOCOLATE ICING l/2 cup cocoa 1 teaspoon vanilla 1/2 cup milk Small piece of butter 2 cups sugar Mix cocoa and sugar. Add milk and let boil 2-1/2 minutes from time you see it first start to boil. Then remove from heat. Add butter and flavoring. Beat until thick enough to spread evenly on cake. Eva L. Canady. CHOCOLATE ICING 1 box powdered sugar 1 teaspoon vanilla 2 tablespoons butter 2 squares of chocolate Melt butter and chocolate in saucepan over hot water. Add sugar and vanilla. Mix well and if not as thin as you like add a little cream. Spread on cake. Mrs. Wilbert Boone. FUDGE FROSTING 2 cups sugar 1 teaspoon vanilla 1/2 cup milk 6 marshmallows or 1-1/2 tablespoons butter 2 heaping tablespoons 2 squares chocolate marshmallow whip 1 tablespoon corn syrup Put first four ingredients into a saucepan and boil to soft ball stage, 234 degrees F. Remove from fire and stir in the marshmallows just until they dissolve. Cool and add vanilla and beat until right consistency to spread on cake. Mrs. Alden Warren. PINEAPPLE PAR FAIT FROSTING In a double boiler put 2 unbeaten egg whites, 1-1/2 cups sugar, 5 tablespoons canned pineapple juice, 1/8 teaspoon salt, 1/8 teaspoon cream of tartar. Mix well. Then place over rapidly boiling water, beat constantly with rotary egg beater until mixture holds a peak. Time about 7 minutes. Remove from fire and add 1/3 teaspoon grated lemon rind. Beat until thick enough to spread on cake. I use my electric mixer for this. Mrs. L. A. Warren, Sr. NEVER FAIL ICING 1 cup sugar 1 tablespoon vanilla 3 tablespoons water 1/4 teaspoon cream of tartar 2 egg whites Pinch of salt Put all ingredients in top of double boiler, have water boiling in lower part. Beat with egg beater constantly for seven minutes. Remove from fire and spread on cake. Mrs. L. A. Warren, .Sr. CHOCOLATE FILLING 3 cups sugar 4 tablespoons chocolate 1 cup water Pinch of cream of tartar