The Gertrude Bobbitt Circle cook book

Mix well and boil for 2 minutes after it comes slowly to a boil. Take off of fire and add Vfc teaspoon of baking powder and xfo tea- spoon vanilla. Beat well until smooth and creamy. (Double recipe for larger cake). Mrs. Carl Spencer, Jr. CARAMEL FILLING 2 cups of brown sugar Pinch of soda 1 cup of white sugar V2 cup of butter — or more 1 cup of milk (top milk or cream) 1 teaspoon vanilla Cook sugar, milk and soda slowly until soft ball will form, cook on low heat, stir. It takes 15 or 20 minutes — after it reaches a good boil. Just before removing from stove add butter and vanilla and beat until thick enough to spread. If it gets too thick, add cream to the mixture. (This is an old family recipe) Mrs. Luther French FILLING FOR DEVIL'S FOOD CAKE Put tablespoon butter in pan, melt, add 8 tablespoons evaporated milk, undiluted, and heat. (Not boil). Sift in 1 box powdered sugar and 1 teaspoon vanilla. Mix well and add 3 ozs. hot melted choco- late. Beat until cool and spread. Mrs. Alvah Sides 52 PINEAPPLE FILLING 1 No. 2 can crushed pineapple 2 Egg yolks 2 cups sugar 2 tablespoons flour Dissolve sugar with one cup pineapple juice and cook together until it wiJl spin a thread. Rub egg yolks and flour into a paste, mix v/ith pineapple thoroughly, gradually add the syrup— return to stove and cook until thick. Spread between layers and cover with icing. ICING l1/^ cup sugar 2 eg»- whites beaten 4 tablespoons white syrup 1 teaspoon vanilla 1 cup water Boil sugar, syrup and water together until it forms a soft ball in water. Pour slowly over egg whites, beating constantly. Spread before it becomes firm. Mrs. J. B. Wagner 53 CANDY •All that's sweet was made but to be lost when sweetest." — Moore DIVINITY 4 cups sugar I egg whites 1 cup boiling water 2 cups nut-meats or cut-up eher- 1 cup white corn syrup ries Boil sugar, syrup and water until balls are formed when dropped in cold water. Pour egg-whites over this and beat until nearly tirin. Add nuts or fruit and drop by spoonful on greased platter. Mrs. Hugh Mauldin CHOCOLATE FUDGE 2 cups white sugar 3 ounces (sq.) chocolate 1 cup brown sugar l\-> cup rich top milk y~i CUP Kai'o syrup Pinch of salt Cook until it forms firm ball in water. Add !4 pound butter and 1 teaspoon vanilla. Let cool. Add nuts if desired and beat un'al very thick and then pour or drop into balls on oiled paper. Mrs. Earl Clapp CHOCOLATE FUDGE (Easy for children to make) 1 small can evaporated milk in pan Mis together: 2 cups sugar; J^ L'UP °f cocoa Add sugar and cocoa mixture to milk and mix well. Cook on high speed stirring all the time. When it smacks, test drop in cold water, if it is firm when pushed with ringer set the fudge pan in dish- pan of cold water to cool, but do not stir while cooling. Butter small pie pan or dish. When candy is cool, add 1 teaspoon vanilla and beat until very stiff and it starts to lose its shine. Pour into dish and cut in squares. Mrs. Joseph Hackett PENUCHE 2 cups brown siiuar 1 tablespoon butter 1 cup granulated suuar Pinch of salt 1 cup canned milk 1 teaspoon vanilla