The Raleigh cook book

Cut strips of white paper about two inches wide and place on thin board. Whip the whites of the eggs to a stiff froth, stir in quickly the powdered sugar and drop a tablespoonful of the mixture at a time on the paper, taking care to have the meringues the same size, and not too close together. Strew over some sugar and finely-chopped almonds and bake in a moderate oven half an hour. When ‘they are a delicate brown, remove from the oven, take the slips of paper by the two ends and turn the meringues gently on the table. With a spoon take out the soft part, spread some clean paper on the board, turn the meringues upside down, and put them into the oven to harden and brown on the other side. When ready to use, fill with whipped cream, sweetened and flavored with vanilla. Two meringues can be joined together. 4 eggs, whites; 4 pound powdered sugar (or more, Kisses.—1 pound pulverized sugar; 6 eggs, whites; 1 teaspoon vanilla; 1 teaspoon cream tartar, chopped nuts. Mix sugar, whites of eggs, unbeaten, and vanilla together and beat twenty minutes; add cream tartar and beat twenty minutes more. Drop on buttered tins lined with paper and bake. Chopped nuts may be added just before baking. ICINGS AND FILLINGS. Boiled Icing.—Whites of 2 eggs; 1 cup granulated sugar; %4 cup pulverized sugar. Boil granulated sugar until it will thread from a spoon. Beat whites and when nearly stiff add pulverized sugar, then pour on the candy and beat until stiff. Boiled Icing (No. 2).—2 eggs, whites; 2 cups sugar; 1 cup water; flavoring. Boil sugar and water until it threads, pour over the stiffly-beaten whites of eggs, and beat until thick enough to spread. Plain Icing.—2 eggs, whites only; 1 teaspoon lemon juice; 1 pound pulverized sugar; 1 teaspoon corn starch. Beat the whites of eggs stiff and add sugar, slowly beating all the while. Beat in lemon juice. Add a little cornstarch to the icing if not stiff enough. Lemon Cake Filling. 2 lemons (juice). Beat all together and boil until the consistency of jelly. The whites of the eggs may be left out of the jelly until it is nearly done, when the white of one egg, slightly beaten, may be added. The other white may be used for frosting for cake. 1 cup sugar; 2 tablespoons butter; 2 eggs; Orange Filling.—2 oranges, juice and rind; 2 tablespoons water; 2 eggs; 2 cups sugar or less, if the oranges are sweet. Put juice and rind of orange, sugar and water in a saucepan; set in a pot of boiling water, and when scalding hot, stir in the yolks of 2 eggs well beaten, and just before taking from the fire stir in the white of one egg slightly beaten, and when cool put between the layers of cake. Frost the top with the other white. Caramel Filling.—3 cups sugar; 1 cup milk; % cup butter; 1 teaspoon vanilla. Boil together 2 cups sugar and 1 cup milk. Brown 1 cup sugar in frying-pan until like syrup, add to boiling mixture, then add butter and vanilla. Take from fire and beat until cool enough to put between layers of cake. When the syrup is mixed with boiling milk and sugar it will lump, but cook until smooth. Marshmallow Filling.—2 cups sugar; 1 cup water; 2 eggs, whites only; 4% pound marshmallows. Boil sugar and water until syrup ropes. Just before taking it off put in one-half pound marshmallows broken in bits to melt partially. Pour this mixture gradually into the well-beaten whites of eggs. Beat until all is cold. Put between the cakes and on top very thickly. If you wish, put one-half pound marshmallows on top and press into icing to ornament. * a ICINGS AND FILLINGS. 63 Chocolate Filling.—1 pound brown sugar; 1 cup milk or water; 1 tablespoon butter; % cup Baker’s chocolate; flavor with vanilla. Put sugar, water, chocolate on to boil. Cook until creamy, add butter. Remove from fire and beat until thick enough to spread on cake.