Wilkes County Home Demonstration Club cook book

e : $ Your Patronage Will Be Sincerely Appreciated NEXT TO LIBERTY THEATRE Phone 717 NORTH WILKESBORO, N. C. SP PHPOOOO SOOO SOSH DODO OOOO OOS OOO DESO OO SOOOOOO r 2 | HOME DEMONSTRATION CLUB COOK BOOK 67 ICINGS, FILLINGS AND SAUCES Toppings are tops with us, be it for cake, pudding or pies, Attractive to our taste buds and also to our eyes. BUTTERSCOTCH FILLING 1% cups brown sugar 1% cups milk 1% cups granulated sugar 2 T. butter | Combine sugar and milk. Bring to a boil while stirring constantly. Cook without stirring until a small amount of the syrup will form a soft ball when dropped in cold water. Cool to lukewarm. Add butter. Beat until creamy. Spread on cake. Mrs, Atwell Gernian™ 9 Boomer Club 4 CHOCOLATE BUTTER FR Rt 4 T. butter : 1% t. vanilla { 1% squares chocolate or/é 2 cups sifted confection Dash of salt eee Cream* “A Cream butter un gradually. Add _ chocolate - Use enough *cream 6 meri sufficient to spread. Flavor with vanilla. ' Mrs. Hoyle Anthony Roaring River Club CHOCOLATE FROSTING 4 oz. unsweetened chocolate, grated 1% cups powdered sugar tela tat 1% cups milk 1 t. vanilla Salt Cook chocolate, milk, and sugar to- gether, stirring constantly until sugar is dissolved. Then stir only enough to prevent burning. Cook to the soft ball stage. Add vanilla, fat, and a few grains salt. Beat to proper consis- tency. Mrs. Grace Whittington Lewis Fork Club with ol, ITALIAN CAKE FILLING 3 cups white sugar 1 cup sweet milk % cup butter 4 T. white syrup Ta tecoda it. vanilla Let sugar, syrup, milk and soda boil until it forms a soft firm ball in cold water. Remove from fire and add butter and vanilla and let stand five minutes. Beat until creamy and spread on cake quickly. Mrs. John Andrews Boomer Club AY COCOANUT CAKE FILLING i’, cups sugar /, cup water rapid bod ~-% cup syrup 2 egg whites Boil sugar, water, and syrup until spins a thread when lifted from the pan. Slowly pour into stiffly beaten egg whites. Beat until thick enough to spread on cool cake. Add 1 t. va- nilla. Either stir in the filling the de- sired amount of cocoanut or sprinkle on top and sides of cake. Mrs. Allie McGlammery Millers Creek Club MERINGUE 2 egg whites 2 T. sugar Few grains salt ¥ t. vanilla flavoring Beat egg whites with beater until stiff but not dry. Add salt. Carefully fold in sugar and flavoring. Pile lightly on pie. Bake in slow oven (325 F.) 20 minutes. Mary E. Taylor Extension Secretary to Home Agents *s HOME DEMONSTRATION CLUB COOK BOOK * INSURANCE SERVICE AND CREDIT CORPORATION INSURANCE — BONDING — FINANCING Protection Plus Service | oO : NORTH WILKESBORO, N. C. : eh yr le a ¥ ay vag Lt ° . ( 1 t YSS9GHHHGGGGSFSGH999999G990999959590O9050O POPS GH SGGGOGGS9FF9FH9FOH9 99S GHHGSOHOOHHOOSH i i oo Hie ‘ ” =e pe el f ie i ee ae f hay 3 a aA P LY nN a CARWOOD PIANO COMPANY Dealers In FINE NEW SPINET PIANOS and RECONDITIONED UPRIGHT PIANOS Midway Between the Wilkesboros ee es TELEPHONE 678-R ee te tee i te td 9OOOO000044904O0604600000 ® HOME DEMONSTRATION CLUB COOK BOOK — 69 CARAMEL CAKE ICING 2% cups brown sugar 2 T. butter 1% cup sweet milk Dash baking powder Mix all ingredients together and let boil until forms a soft ball in cold water. Beat until cool. Spread. Mrs. Quincy Whittington Fairplains Club FILLING FOR COCOANUT CAKE 1 cup sweet milk 1% cups sugar Blend milk and sugar. Boil in double boiler until smooth and creamy. Pour this mixture over two stiffly beaten egg whites. Spread on cake while hot. Sprinkle cocoanut on each layer, on sides and on top of cake. Mrs. Nora Eller’ Purlear Club}, © etn WHITE ICING 2 cups sugar 2-3 cup water 1-3:-t. salt