Wilkes County Home Demonstration Club cook book

2 egg whites 1-8 t. vanilla 2 T. corn syrup or rice which mand vil Cook sugar and water until it forms a hard ball in cold water. Beat egg whites. Add to egg whites 2 T. sugar and 1-8 t. salt. Mix with syrup mixture. Should this mixture be too hard to spread well, add 2 T. water. Mrs. Claude R. Johnson Mountain View Club BOILED ICING 1% cups sugar % cup water 2 egg whites 1-8 t. vanilla Cook sugar and water together stirring until the sugar is dissolved. Boil, without stirring, until syrup forms a soft ball when tested in cold water. Pour over the stiffly beaten egg whites and beat constantly until the mixture holds its shape. When cool, add vanilla and spread on cooled cake. Mrs. Annie Church Millers Creek Club EASY CHOCOLATE FROSTING Melt 3 or 4 squares unsweetened chocolate and 3 T. butter or vegetable shortening over hot water. Measure 3 cups sifted confectioners sugar and Add 1-8 t. salt, 1 T. water and 1 t. vanilla; blend. Add hot chocolate mixture and mix well. Let stand, stirring occasionally until of right consistency to spread. If necessary, place in bow! of cold water. Mrs. C. H. M. Tulbert Millers Creek Club SEVEN MINUTE FROSTING 2 egg whites unbeaten unbeaten 1 t. vanilla 1½ t. light corn syrup 1% cups sugar 5 T. cold water Put egg whites, sugar, water, and ¾ corn syrup in upper part of double boiler. Beat with rotary egg beater until slightly mixed. Place over rapid boiling water. Beat constantly with egg beater and cook 7 minutes or until frosting will stand in peaks. Re- ‘move from fire. Add vanilla and beat until thick enough to spread. Makes enough frosting to cover tops and sides of two 9-inch layers. Mrs. Monroe Faw Millers Creek Club FUDGE FROSTING 2 cups sugar 2 'T. corn syrup 2 T. butter 2 oz. chocolate % cup milk 1 T. vanilla Cook sugar, chocolate, corn syrup and milk until syrup forms a ball when dropped into cold water. Remove syrup from fire, add butter and place sauce pan in cold water. When icing is lukewarm add vanilla and beat the icing until creamy. If icing hardens too rapidly, add a few drops of hot water or place saucepan In warm Wwater. Mrs. Edd Bumgarner Cricket Club =} S : WHOLESALE GROCERIES AND FEEDS P. O. Box 264 Phone 69 A Street North Wilkesboro, N. C. * Peeeereee eee eee ee eee cece cece ccc ccc a a aaa eeeaaeaaeaaad 000000O6O06O00O0O4F4OO05O009900550040550O40H 04054090 9OO 9999 OO OOOOH HOO OOOO OOOO HOOD OOO OOS SNOW FROSTING Combine in top of small double boiler 1 unbeaten egg white, ¾ cup sugar, dash of salt, 3 T. water and ¾ t. light corn syrup. Mix with rotary egg beater. Place over rapidly boiling water. Beat constantly with rotary egg beater and cook 4 minutes or until frosting will stand in peaks. Remove from boiling water and add ¾ t. vanilla. Mrs. N. C. Craven Pores Knob Club PENNY SAVING FROSTING Paper mixing bowl 2 T. butter. Blend in gradually 1 cup powdered sugar, 1-3 cup flour. Stir in slowly 3% T. milk. Add % t. vanilla. Beat until smooth and creamy. Sufficient amount for spreading tops and sides of 1 cake. Mrs. J. H. Eudaily Millers Creek Club BLACKBERRY SAUCE 1½ cups berry juice pe 3 L. butter ‘ sal | ¾ cup sugar > a a Mix sugar, flour, butter. Pour over. the berry juice which has been heated. Boil until thick. Serve with fruit puddings. ee Mrs. Hoyle Anthony Roaring River Club CARAMEL SAUCE 4 T. butter 1 t. vinegar 1 cup brown sugar Melt and add 1-3 cup cream and let come te a boil. Mrs. Ralph Taylor Mountain View Club CREAMY HARDSAUCE % cup butter 1% cup thick cream, whipped 1 cup powdered sugar 1 t. vanilla Cream butter well. Add sugar and enough cream to pour. Add vanilla. Mrs. I. M. Sparks Ronda Club ICING SUGGESTIONS