The Southern cook book of fine old recipes

Cream butter, add cocoa and sugar and moisten with coffee to the consistency desired for icing. Orange Icing 2 egg whites, unbeaten IMj cups sugar 5 tablespoons cold water ll/2 teaspoons light corn syrup juice and grated rind of % orange Put egg whites, sugar, water and corn syrup in upper part of double boiler. Beat with egg beater until thoroughly mixed. Place over rapidlyboiling water, beat constantly with beater and cook 7 minutes, or until frosting will stand in peaks. Remove from fire, add orange juice and rind and beat until thick enough to spread. This mixture will cover 2 nine-inch layers. Baked Orange Fluff 4 eggs 1 cup sugar grated rind and juice of 1 orange Beat egg yolks very lightly; slowly add the sugar, beating constantly. Flavor with orange juice and rind. When well mixed fold in stiffly beaten egg whites. Pour into buttered baking dish and bake in moderate oven (350° F.) for about thirty-five minutes. Serve immediately with whipped cream. Egg Nog Sauce 2 egg whites, well beaten 2 egg yolks, well beaten 2 tablespoons whipped cream 3 tablespoons sugar 1 teaspoon rum 2 teaspoons whiskey Beat the egg yolks until thick and lemon color. Add the whites, then sugar and beat again so that they form a meringue. Next add the rum and whiskey to above and beat into this mixture the whipped cream. Serve with hot pudding. Brown Sugar Frosting 1 cup brown sugar pinch cream of tartar Vz cup water 2 egg whites, beaten stiff Combine sugar and cream of tartar (a little vinegar may be used instead of cream of tartar, if preferred) with the water in a saucepan. Place pan over medium flame and stir mixture until sugar dissolves. Cover pan and allow syrup to boil about 4 minutes. Uncover and continue cooking until syrup will form a firm ball when tried in cold water. Remove pan from flame: when all bubbling has ceased, slowly pour syrup into a large bowl in which the egg whites have been placed, beating the mixture constantly. Continue beating for 5 or 6 minutes until of right consistency to spread. Spanish Cream 1 pint cream (heavy) 3 eggs, separated 2 teaspoons vanilla 1 tablespoon granulated gelatin 4 tablespoons sugar Soak gelatin in % cup of cream. Beat egg yolks with % of sugar and add the balance of cream which has been scalded. Return to double boiler and cook for 2 minutes, stirring all the time. Remove from fire and stir in the gelatin. Set aside to cool. Beat whites of eggs until stiff and gradually beat in the remaining sugar. Add vanilla and fold into the custard. Rinse mold in cold water and pour in mixture. Place in ice box for 3 hours to set. Serve with whipped cream. When I went to see Mis' Liza Jane She was standin' in the door, With shoes and stockin's in her hands And feet all over the floor. Topsy's Nut Drop Cookies 1^2 cups brown sugar 1 cup butter 3 eggs 1 tablespoon cinnamon y^ teaspoon salt 1 teaspoon baking soda, dissolved in 4 tablespoons hot water 3 cups flour 1 cup seeded raisins, chopped fine 1 cup currants, chopped fine 1 cup English walnuts, chopped fine 1 teaspoon vanilla