The international cook book

Cook flour, sugar, and milk until thick. Boil the sugar and water to soft-ball stage. Pour over beaten egg white. Beat well. When well beaten, add the cooked mixture and beat until thoroughly smooth. Add raisins or nuts. Use for filling. Fig Filling Y pound figs (chopped) "Y cup boiling water Y cup sugar i tablespoon lemon juice Mix ingredients and cook in double boiler until thick enough to spread. Spread while hot. Dates may be used instead of figs. RECIPES 141 Cream Filling y^ cup sugar 4 tablespoons flour Y^ teaspoon salt i egg 1 teaspoon vanilla i cup milk Mix sugar, flour, and salt together. Add eggs, mix well. Add to scalded milk. Cook in double boiler, stirring constantly untU it thickens. Flavor and spread between layers. Sprinkle confectioners' sugar on top of cake. Flavor may be varied by using almond extract, cocoanut, or fruit juice instead of vanilla. Lady Baltimore Icing, No. 1 2 cups sugar 2 egg whites ^ cup water 3^ cup nuts yi teaspoon cream of tartar J^ cup raisins 3^ cup dates or figs yi cup candied cherries (halved) Boil together sugar and water with the cream of tartar until it spins a fine thread (238° F.). Pour over the weU-beaten egg whites. Beat thoroughly. When just past the soft-stage add three-fourths cup of frosting to the chopped nuts, raisins, cherries, and figs. Spread this between layers of cake. Con- tinue beating the remainder of the frosting until fluffy and glossy. Spread on top and sides of cake. Lady Baltimore Icing, No. 2 \yi cups sugar ^ cup raisins (chopped) y^ cup water yi cup dates (chopped) 2 eggs y2 cup figs (chopped) K cup nuts (chopped) Bon sugar and water until it spins a thread (238° F.). Pour over two whole eggs beaten together. Beat untU mLxture begins to stiffen. Add chopped fruit. Beat untU icing reaches spread consistency. Put between layers, on top of cake, and on the sides. 142 THE INTERNATIONAL COOK BOOK Rich Cake Filling 1 cup butter icing yi cup whipped cream 2 squares melted chocolate >^ cup nuts (chopped) •, Mix ingredients thoroughly. Use for cake filling. One tea- spoon vanilla may be added if desired. Lemon Filling I cup boiling water yi cup sugar I lemon juice and rind 4 tablespoons flour I egg Mix sugar, flour, and water. Cook until thick. Add egg. Beat well. Add lemon juice and rind. Mix well. Cool. Use for cake filling. Orange or pineapple juice may be used instead of the lemon. CIL\PTER XIV Candies and Confections Chocolate Taffy 1 cup water i cup molasses 2 ounces grated chocolate 3 tablespoons butter I cup sugar xyi teaspoons vanilla Cook water, chocolate, sugar, molasses, and butter together until the syrup forms a hard ball (260-270° F.) when dropped mto cold water. Add vanilla and pour into a buttered pan to cool and harden. When partially hard, mark ofiF in squares with a knife; and when cold and brittle, break off on marked lines. Taffy 4 cups sugar ^ cup boiling water 3/^ cup vinegar 2 tablespoons butter Melt the butter. Add sugar, hot water, and vinegar. Stir until sugar is dissolved. Boil until the mixture turns brittle in cold water. Turn into a buttered pan to cool. Pull until white. Cut into cubes. Fondant 2% pounds sugar K teaspoon cream of tartar xy2 cups hot water