The new Kentucky home cook book

Take one pint of buttermilk, one egg, one cupful of white sugar, one table-spoonful of butter, a little ginger, one teaspoonful of soda, knead as soft as you can roll ; fry in boiling lard. Use enough flour to make a soft dough. FILLING FOR CAKES. COCOA ICING. Take one pound of white sugar and boil it almost to candy, the whites of three eggs beaten to a stiff froth, and one grated cocoa-nut. Pour the candy over the eggs and cocoanut boiling hot. Beat it well, and spread on the cake as quick as possible. FRUIT FILLING FOR CAKE. Make an icing of the whites of three eggs and one pound of sugar. If the eggs are beaten first, use a little more sugar. Add one pound of almonds blanched and cut crosswise (weigh them after they are blanched), one pound of seeded raisins cut fine, one-fourth of a pound of citron cut into small pieces, and one-fourth of a pound of figs cut fine. Stir all into the icing. This quantity is sufficient for five jelly cakes. Mrs. G. Hunter. FRUIT FILLING. Take one cupful of sugar boiled to candy, the white of one egg beaten to a stiff froth (pour the candy over the egg and beat until cool), one cupful of seeded raisins chopped fine, one-half cupful of blanched almonds chopped fine, one-half pound of candied fruits, and one-fourth pound of French candy (pink) chopped fine. Stir all the fruit and candy into the icing and beat well. Mrs. Chas. C. Dobyns. ORANGE JELLY. Take one lemon and the juice of one orange, one large cupful of white sugar, and the yelks of two eggs beaten very light. Boil the same as lemon jelly. (202) The New Kentucky Home Cook Book. LEMON JELLY. Take one lemon, one cupful of sugar, and one egg. Grate the rind, and put the juice, sugar, and egg into a tin cup; set it in a pan of boiling water on the stove, and stir until it is thick. When cool, put between cakes. FILLING FOR CAKE. Whip one pint of cream, beat the whites of two eggs to a stiff froth, and then beat the two together; add one cupful of powdered sugar and the yelks of the eggs which have been well beaten. Flavor to taste. Mix, and beat half an hour very hard. To be eaten just after being made. Delicious. Mrs. George Davis. ICING. Take the whites of two eggs and three table -spoonfuls of grated chocolate ; put the chocolate into a cup and set it in hot water to dissolve ; then add the chocolate and powdered sugar to the whites until thick enough to spread on cake. LEMON ICING. Take two pounds of powdered sugar, one spoonful of fine starch, five cents' wTorth of gum arabic in powder, five eggs, one spoonful of rose-water, and the juice of one lemon. Take the whites and whisk them well, and put into them the rose-water and lemon juice; beat well together; then add the sugar by degrees. Lay it on the cake with a knife. If it does not harden sufficiently from the warmth of the cake, return it to the oven. Be careful not to let it brown. ALMOND ICING. Take one pound of sweet almonds blanched and pounded, the w7hites of four eggs, one heaping cupful of powdered sugar, and two tea-spoonfuls of rose-water. If the icing is not stiff enough, add more sugar. Miss Mattie Black. 294 The New Kentucky Home Cook Book. CONFECTIONER'S ICING.