Kentucky receipt book

Two coffee cups granulated sugar, ^ pound fresh marshmallows, 2 eggs, 1 cup cold water, 1 teaspoon vanilla. Dissolve sugar with water in saucepan, cook until it strings. Beat whites, add marshmallows cut in small pieces, then pour over in the boiling candy, beat hard, until cool enough to spread on cake, add vanilla. Reserve enough marshmallows to decorate cake, cut in half, put on top and side of cake. Pistachio Paste. To the marshmallow paste add 3^ of a cup of pistachio nuts, chopped, 4 drops of extract of almond and leaf green to color. Chocolate Cream Filling. Five tablespoons of grated chocolate, enough cream or milk to moisten it, 1 teacup of sugar, 1 egg, stir all the ingredients over the fire until thoroughly mixed. Beat the eggs well before adding; after removing from the fire flavor with vanilla. Chocolate Cream Filling. Five tablespoons of grated chocolate, enough cream or milk to moisten it, 1 cup of sugar, 1 egg, stir all ingredients over fire until thoroughly mixed. Beat the egg well before adding, after removing from fire, flavor with vanilla. Chocolate Filling. Five cups of brown sugar, 1 cup cream or sweet milk, 2 squares of chocolate, 1 tablespoon molasses, 1 kitchen spoon butter. Cook until it forms a ball in cold water, then pour on the beaten whites of 3 eggs, beat hard and when nearly cold ice the cake; ornament top with pecan kernels. Tutti-Frutti Filling. Four cups of granulated sugar, the whites of 4 eggs, 1 pound seeded raisins, % pound citron, 1 pound almonds, 14 pound figs. Moisten sugar with water and boil until it forms a ball in cold water. Have almonds blanched and cut in half, and rest of fruit chopped; reserve some of fruit to ornament cake. Pour icing on the beaten whites and fruit, stirring rapidly with an egg whisk; when cool spread on cake and ornament with rest of fruit. This quantity is for an unusually large cake — half the amount can be used. Marshmallow Filling. One cup of granulated sugar, % cup of cream, % pound of marshmallows, % pound candied pineapple. Boil sugar and cream until almost candy, without stirring; then remove from fire and beat very hard. Have cherries and marshmallows chopped fine and add to filling. When cool spread on cake. Marshmallow Paste. Three-fourths cup of sugar, ^ pound of marshmallows, ^ cup milk, 2 tablespoons hot water, % teaspoon vanilla. Put sugar and milk in saucepan, heat slowly to boiling point (without stirring.) Boil 1 minute. Break marshmallows in pieces and melt in double boiler. Add hot water. Cook until mixture is smooth, then add hot syrup gradually, stirring constantly. Beat until cool. Flavor with vanilla. This may be used for both filling and frosting. Filling. Boil 2 cups granulated sugar with 2-3 cup of cream for 10 minutes; remove from fire and beat until smooth; to 1-3 of this icing add 1 cup of grated pineapple to spread between the layers ; to rest icing add enough pineapple juice to make it of right consistency. Filling. Chop fine 1 pound of figs, boil 2^ cups of granulated sugar and 1 cup of hot water until it forms a ball in cold water; then pour over figs and stir rapidly. Spread on top and side of cake. For Frosting. One coffee cup of powdered sugar, 1 tablespoon cornstarch, 2 tablespoons of water or milk, use any flavor preferred. Mix well, as it does not require to be cooked. Use a broad knife, immersed in cold water to spread on the frosting. Chocolate Filling. One pint new milk, ^ pint sugar, yolk of 1 egg, 1 tablespoon flour, a pinch of salt, 3 squares of Baker's chocolate. Put milk in saucepan with chocolate and half of sugar. Beat yolk and add rest of sugar and a little cold water, flour and salt. Stir until smooth. When chocolate has dissolved add the flour; stir constantly until it boils and thickens; flavor with vanilla. When cool spread between layers of cake. Filling.