The Monmouth Baptist ladies' cook book

CARAMEL CAKE FROSTING. Mrs. G. B. Bell, Lincoln, Neb. Boil a scant cup of light brown sugar until it will hair. Stir into the white of one egg, beaten only a little with a liberal pinch of cream-tartar. Beat all until white and cold. CARAMEL FROSTING. One and one-half cups brown sugar, one cup sweet cream boiled together until very thick and gradually beat into the well whipped white of one egg. Flavor with vanilla. CHOCOLATE CARAMEL FROSTING. Mrs. F. S. Dickens. One cup brown sugar, one-quarter pound chocolate (grated), two tablespoons butter, one-half cup sweet milk, two teaspoons vanilla. Cook till thick, when cool spread. CHOCOLATE FILLING AND ICING. Coffee cup milk in double boiler. When hot scrape one cup chocolate, add, stir until smooth, one and onehalf cups granulated sugar. Lastly add the five yolks of eggs well beaten and stirred in. When cold add one teaspoon vanilla. Spread between and on top of cake. CREAM FILLING. Mrs. W. T. Leader. Beat one egg with a tablespoon sugar, half a teaspoon lemon extract ; then add slowly half a cup boiling milk, in which a heaping teaspoon of flour has been cooked. Set it in boiling water for a few minutes, stirring constantly. Use when cool. FIG FILLING. Mrs. R. A. Wilson. Three-quarters pound figs, one-half pound raisins, (seeded), fifteen almonds (blanched). Cover cut figs with three tablespoons of water and heat through. Chop all fine. Add this to a plain boiled icing. LEMON FILLING. Mrs. Eliza Smith. One small cup water, one cup granulated sugar, yolks of three eggs, -juice and grated rind of one lemon, two heaping tablespoons flour. Place these ingredients on the stove in a double boiler, the egg being first well beaten. Boil till thick, letting it cook onehalf hour. When cool spread on cake. MAPLE SUGAR FROSTING. Boil two cups maple sugar, with half a cup boiling water to a soft ball, pour in the stiffly beaten whites of two eggs, beating constantly, and cook for two or three minutes, beating carefully. Remove and beat occasionally until cold and thick enough to spread. Or stir a cup of thin cream with two cups of shaved maple sugar over the fire until the soft-ball stage is reached. Do not stir, set in cold water and beat until thick. MARSHMALLOW FILLING. Mrs. Jos. Stevenson, Tarkio, Mo. One and one-half cups sugar, one-half cup of water. Cook until it hairs. Stir in one and one-half cups marshmallows until well dissolved. Pour on the whites of two well beaten eggs. Beat until cool. Spread on angel-food cake baked in layer or loaf. MILK FROSTING. Melt in a saucepan one level teaspoon of butter ; add one and one-half cups sugar and one-half cup milk ; stir until the sugar is melted, then boil without stirring for twelve minutes. Take from the fire and beat until it is of the right thickness; add the flavoring and spread at once. NUT DRESSING. Mrs. Wilbur Walker. One cup sour cream and milk, one cup granulated sugar, one heaping cup chopped hickory nuts. Boil all together until jell-like, remove and whip until cold. PRUNE CAKE FILLING. Mrs. Clara Bailey. One cup stewed prunes, chopped and mixed with a little juice. White of an egg, beaten stiff. One cup powdered sugar, beaten into egg. One-harf cup blanched almonds, chopped fine. One-half cup English walnuts chopped fine. Beat all into egg and sugar, tor two layers.