The Warrenton cook book

Put sugar, water, and corn syrup in saucepan and stir over low heat until sugar is dissolved. Boil, covered about three minutes; then boil, uncovered and without stirring, until a small amount of syrup forms a soft ball when dropped into cold water (238° - 240°), Remove syrup from heat. Quickly beat egg whites until stiff. Pour syrup in fine stream over egg whites, beating constantly. Add salt and flavoring and continue beating until frosting is cool and of proper consistency to spread. When of proper consistency to spread, add fruits and nuts. If preferred, add just enough frosting to fruits and nuts to make mixture that. will spread easily’ and. use as filling between layers. Spread remaining frosting over top and: sides of cake. Approximate yield: Frosting for tops and sides of a 9-inch layer cake. , —Mrs. £HIPP MCCARROLL 24 SEVEN MINUTE FROSTING — 2 egg whites unbeaten 14% c. sugar 9 T. water Tete vanilla 14% t. light corn syrup Combine egg whites, sugar, and corn syrup in top of double boiler, . beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with egg beater and cook seven minutes or until frosting will stand in peaks. Remove from water. Add vanilla and beat until thick enough to Spread. Makes enough for tops and sides of two 9-inch layers or about two dozen cup cakes. —Mrs. FRANK BANZET TOPPING FOR CAKE 4 T. melted butter 4 c. cream 1% c. brown sugar 1 c. cocoanut (1 can) Mix and spread on baked cake. Run under broiler until toasted. —Mrs. RuFus S. JONES CARAMEL ICING . 1 lb. brown sugar o T. cream or top milk 1% c. butter or % lb. Mix and cook two minutes after it begins boiling. Add half t. baking powder. Beat until of consistency to spread. —Mrs. Bos BRIGHT QuicK CARAMEL FROSTING Y% c. butter % c. milk 1 c. brown sugar, firmly 134 to 2 c. sifted confec- packed tioners sugar Melt butter; add brown sugar and cook over low heat two minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat and cool. Add confectioners’ sugar until of right consistency to spread. —Mrs. MANLEY S. MARTIN Brown SuGAR CARAMEL ICING 1 lb. light brown sugar better) 1 c. white sugar YY, c. butter 1c. sweet milk (cream is 1 t. vanilla Mix sugars and milk, stir well, set on high heat and _ boil, stirring constantly until bubbles boil up in little volcanoes or until a little tried in cold water just holds its shape. Take off stove and add butter and vanilla. Don’t stir in butter. Set aside until you can set pan in your hand it just feels warm. Beat until creamy and spread on cake. —MIss EuLA LEE ALLEN 25 MARTHA WASHINGTON FUDGE FROSTING 144 c. sugar 4 sq. Baker’s unsweetened 34 c. Water chocolate 1 T. light corn syrup 4 T. butter Dash of salt eta vanila Combine sugar, water, syrup, and salt in a small saucepan. Bring quickly to a boil, stirring only until sugar is dissolved. Then boil without stirring until mxture forms a soft ball in cold water (232° F.). Cool to lukewarm. Melt chocolate in medium saucepan over boiling water. Add butter and vanilla. Remove from boiling water. Add syrup gradually, stirring: constantly. Continue stirring until smooth and thickened. Spread on cake. Will frost two layer cakes. —Mrs. WILLIAM DAVIS Moon-GiLow LEMON ICING 4 T. lemon juice -with rind 2 egg yolks of one lemon, grated 4% ce. powdered sugar (about) Beat egg yolks, add sugar and lemon juice alternately until a good consistency to spread. Use on white moon cake. —Mrs. RuFus S$. JONES CARAMEL ICING 1 lb. brown sugar i dleetopimiiikeorecream ¥Y c. butter ¥ t. vanilla Stir constantly until mixture reaches a steady boil. Boil two minutes. Cool, add vanilla and beat. —Mrs. MARGARET BARNES ScoTcCH SHORT BREAD 25Cetlour 4 c. brown sugar Ice butter Powdered mace