The Fredericksburg home kitchen cook book

FILLING: 2 cups sugar: 2/3 cup milk; butter the size of a pecan. Boil for 4 minutes, then add y2 cup pecan meats : y2 cup raisins; y2 teaspoon vanilla. Beat until creamy. MRS. ELLA SCHMIDT. MRS. WM. KALLENBERG. Frosting for Angel Food. 1 cup of sugar; 14 cup of milk; a small piece of butter; 1 teaspoon of vanilla. Dampen sugar with the milk. Stir till it dissolves and boil. Then let it boil about five minutes, not longer; remove from fire, set in a dish containing cold water, add flavor. Stir till it stiffens, then spread quickly on cake as it hardens rapidly. MRS. EMIL RILEY. Marshmallow Frosting. 2 tablespoonfuls of milk; 6 tablespoonfuls sugar; y2 teaspoon vanilla ; *4 R> marshmallows ; 2 tablespoonfuls hot water. Heat 2 tablespoonfuls of milk with 6 tablespoonfuls sugar, and boil 6 minutes without stirring. In a double boiler, heat Vi K> marshmallows and when very .soft, add 2 tablespoonfuls of hot water. Cook until smooth. Beat into it the hot syrup (boiled milk and sugar) and beat well until cool. L^se at once. MRS. EMIL RILEY. - 125 — Marshmallow Filling. 2 cups sugar; \2 cup water; y2 tb marshniallows ; 2 eggs. Boil sugar and water till it ropes. Add the marshmallows broken in small bits. When these have dissolved, pour gradually into the beaten whites of 2 eggs. Beat until cold and spread on cake. MRS. HERMAN USENER. Simple Cake Frosting, uncooked. White of 1 egg ; 2 cups powdered sugar ; butter, size of walnut; vanilla flavoring. Put unbeaten white of egg in bow]. Add sugar gradually till paste is smooth. Then add butter (soft but not melted), and vanilla. Boiled Frosting. 1 cup granulated sugar; 14 cup boiling water; y2 teaspoon cream of tartar; white of 1 egg. Put sugar and water in pan on stove and stir till sugar dissolves. Add cream of tartar and do not stir again. Beat egg white stiff. Cook syrup until it spins. Beat into whipped egg. A pinch of salt and any desired flavoring may be used. Orange Icing. Boil 2 cupfuls sugar; 1 cupful water, until it strings. Pour over well beaten yolks of 4 eggs; beat until smooth and thick; add iy2 teaspoonfuls orange extract, and spread rapidly on cake. M ISS OLGA VON HAGEN. — 126 — Chocolate Cake Frosting. 2 cups powdered sugar; 1 teaspoon butter; 1 teaspoon vanilla ; 1 1/3 oz. chocolate, some grated orange peel. To the sugar add enough boiling water to make a smooth paste, then add the other ingredients and spread on cake. Devils Food Layer Cake. 4 eggs; 1 cup butter; 1 cup white sugar; 1 cup brown sugar; 1 cup molasses; 1 cup sweet milk; % cup boiling water ; 2 cups chopped nuts; y2 cup citron; 2 cups raisins; 1 teaspoon cream of tartar; % teaspoon soda; 1 teaspoon each of allspice, cloves, cinnamon, and nutmeg. Flour enough to make a stiff batter. Bake in layers and put together with filling. CHOCOLATE CARAMEL FILLING: 2 cups sugar; y2 cup grated chocolate; y2 cup sweet milk; butter the size of an egg. Mix and cook to a syrup thick enough to spread. MRS. MAT TIE B. HARRIS. Crumb Layer Cake. 2 cups flour; 2 eggs; % cup butter; 1 cup milk; 1% cups sugar; 2 teaspoonfuls baking powder. Crumb flour, baking powder, sugar and butter, then add milk and eggs. Makes three large layers. MRS. WALTER KLAERXER, — 127 — Angel's Food Cake.