Kirmess cook book

Mrs, Walter Jones. Cream together one cup of butter and one cup of sugar ; add five eggs, yolks and whites beaten separately, one cup of preserved damsons, one teaspoon of vanilla, beat all together very light and bake with only a bottom crust. This will make two pies. If you have no damsons, cherries or any small fruit will do. CAKES. Mrs. T. K. Egbert, New York. One and three-quarter cups of sugar, one cup milk, three cups flour, two-thirds of a cup of butter, two teaspoonfuls baking powder and whites of five eggs. Bake in three layers. Chocolate Filling. One cup sugar, enough water to dissolve it, put this on the range and cook until it threads. Have ready the white of an egg beaten, pour the hot sugar on the egg slowly and beat until the icing is stiff enough, then stir in a half pound of melted chocolate which is cooled. Take out some of the icing in a bowl, use this for top of cake. Stir in some English walnuts and some shredded cocoanut, after putting them both through a meat chopper, put the nut icing between each layer of cake and on tiie top and lastly the plain icing on top of the nut icing. Mrs. Henry Rosier. Two cups of sugar, one-half cup of butter, one full cup of milk, four eggs, reserving whites of one for icing; three scant cups of flour, two teaspoonfuls of baking powder. Do not make too stiflF, bake in layers. Filling. One-half cake of German sweet chocolate, grated, one cup of milk, one scant tablespoonful of cornstarch, a little sugar and vanilla. Place in double boiler, let the milk come to a boil, and thicken with the com starch, to make like cream, add the grated chocolate, sugar and vanilla, remove from stove when chocolate is melted. Spread between layers of cake, cover the top of cake with icing made with the other two strips of chocolate, grated, stirred in white of one egg left from cake and the same amount of confectioner's sugar as you use for icing and put on fire just to dissolve. Put this mixture in small saucepan, open top of tea kettle and set saucepan on top, so mixture does not burn. Mrs. Charles E. Browne. One tablespoon butter, one cup sugar, two eggs, onequarter cake of chocolate, one cup of milk, one and one-quarter cup of flour, two teaspoons soda, one tea- spoon cream tartar, one teaspoon vanilla, one cup of milk. Mix butter and sugar (not to a cream), add yolks of eggs, chocolate melted, milk, whites of eggs beaten stiff with soda, flour mixed with cream tartar, then vanilla. Bake fifteen minutes. FILLING. One cup of confectioner's sugar, two tablespoons of cold water, one-eighth cake of chocolate, (Baker's), melted, one tablespoon of hot water, one teaspoon of vanilla. Mrs. T. K. Egbert, New York. One cup of sugar, three-quarters of a cup of butter, half a cup of milk, cup and a half of flour, three eggs, quarter of a teaspoonful of baking soda, (half teaspoonful cream tartar), or prepared flour answers as a substitute to both. One cup of grated chocolate, one egg, half a cup of milk, sugar to the taste. Put it on the fire and let it boil until it thickens. Flavor with vanilla. Cream Filling. One pint of milk, one egg, one and one-half tablespoonfuls of cornstarch, sugar to taste, flavor with vanilla. Let it boil until it thickens.