The international cook book

Caramelize one-half cup of sugar. Add milk. Dissolve sugar. Cook untU it forms a soft ball in water. Remove and add butter and vanilla. Beat until thick enough to spread. Butterscotch Filling This may also be used as a frosting. 2 cups sugar ^ cup cream yi cup brown sugar Cook together slowly the white sugar and cream without stirring. Bring to boiling point gradually and cook until the soft-ball stage (238** F.). In the meantime melt the brown sugar slowly in an iron skillet, stirring to prevent burning. Add the melted sugar to the bubbling, hot cream mixture, stirring rapidly. When cooked, remove from fire and beat until smooth, creamy, and stiff enough to spread. If milk has been used in- stead of cream, add butter on removing from fire. One-half cup chopped nuts is a good addition. Butterscotch Icing I pound brown sugar 2 tablespoons butter ^ cup cream i poimd walnuts ^ teaspoon salt Mix salt, sugar, and cream. Boil until a little dropped into water forms a soft ball. Remove from fire. Add butter. Beat untU creamy. Spread on cake. Cover with halves of walnuts. 4 RECIPES 139 Caramel Marshmallow 2 cups brown sugar K^ cup butter 14. cup milk ]4. cup nuts (chopped) 16 marshmallows Boil sugar and milk to the soft-ball stage (238° F.). Add butter and marshmallows cut into small pieces. After the marshmallows have melted, cool the mLxture. Beat until creamy and add nuts. Spread on cake. Marshmallow Icing 2^ cups sugar 4 tablespoons marshmallow K cup water 3 egg whites Boil sugar and water to soft-ball stage (238° F.). Add to the syrup the marshmallow cream. Pour the syrup in a fine stream over the stiffly beaten egg whites. Beat until stiff enough to spread. Mocha Frosting \}4. tablespoons butter i}/2 tablespoons strong coflFee ]/2. tablespoon cocoa i tablespoon cream \]/i cups confectioners' sugar i teaspoon vaniUa Cream the butter. Add the cocoa and sugar. When thick, add alternately the coffee, cream, and one cup more of sugar. Enough to make it spread easily. Add vanilla. Strawberry Frosting I cup strawberries (fresh or canned) yi cup butter 3 cups confectioners' sugar Cream the butter. Add part of the sifted sugar. Add the strawberries which have been mashed. Add remainder of the sugar. Stir until well blended. Spread on the cake. A little orange or lemon juice may be added to the frosting. I40 THE INTERNATIONAL COOK BOOK Orange Icing 2 cups confectioners' sugar 2 tablespoons melted butter X cup hot orange juice i tablespoon grated orange rind Add the hot orange juice and melted butter gradually to the sugar. Mix well. Add the freshly grated rind of orange. Mix well. Ice the cake. Almond Filling 1 cup milk Yt, cup sugar 2 tablespoons flour 4 egg yolks 3^ teaspoon salt i teaspoon vanilla I tablespoon butter Yz cup finely chopped almonds Mix sugar, salt, and flour. Add milk. Cook for ten minutes, stirring constantly. Add beaten egg yolks. Cook to consistency of thick cream. Cool, add vanilla and finely chopped nuts. Spread between layers of cake. Raisin and Nut Filling Y^ cup milk Ya cup water 2 tablespoons flour i egg white I tablespoon sugar iK cups raisins and nuts (chopped) I cup sugar