1. Cool cakes thoroughly before frosting; brush all loose crumbs away. 2. In frosting a layer cake, spread frosting smoothly on one layer at a time. Frost the first layer, then put on the second layer, placing it care- fully so that the edges are even and the cake uniform in height. 3. To frost the outside of the cake, first smooth the frosting on the sides —spread it deftly over the top edge and down around the sides in sweep- ing strokes. Pile the remaining frost- ing in center top of the cake and spread lightly out to the edges. Swirl the frosting attractively with the back of a spoon or with a spatula. 4, Learn to work quickly and make every stroke count. Let the frosting appear natural and _ irregular—not fussily smoothed. Garnishes, such as nuts, raisins, bits of fruits, cocoanut, and candies should be arranged care- fully. 5. For novel decorations, keep the design simple and let it follow the shape of the cake. Borders and fes- toons are easy to make after a little practice. Flower motifs may be ar- ranged at intervals of thirds, fifths, or sevenths around the cake if it is cir- cular, or in the corners if it is square. To tint frostings, use only pastel shades. ICING FOR $100.00 WALDORF ASTORIA CHOCOLATE CAKE 1% cup butter 1 egg well beaten 1 t. vanilla 1% cup nuts 2 squares chocolate 11% cups powdered sugar 1 t. lemon juice✪ Icing for $100.00 Waldorf Astoria Chocolate Cake Melt butter and add chocolate; add egg well beaten then stir in sugar. Add vanilla, lemon juice and nuts and beat until smooth. Mrs. W, P. Bumgarner Millers Creek Club ~] N) HOME DEMONSTRATION CLUB COOK BOOK ¢° OOO OOOOSOOOSSHOOHOOOOOOOSHS OOH OOO OOOOH OOOS, ; COMPLIMENTS OF ; $ i W.A.GROCE’S SERVICE STATION 3 2 > $ Groceries - “Good” Gulf Gas and Oil ; : WILKESBORO NORTH CAROLINA é STON. 550.0000-000 nee dee bn Cee REECE. SEA AAA Ae alia lett latdi lela tael lr intr tr Ort torte rdririnintotrin Orrin Orie bn Nii De fed» irl ip 3 Sg THE HUB : + 3 NORTH WILKESBORO, N. C. ; @ Telephone 279-J ‘a 2 b Street : ee To Wk EAD RA AR A allt dndn te Daler dn frleateene Ag r ODARAAD RAL § The Home of Fine Farm Implements Tractor Drawn ; THE FAMOUS ALLIS-CHALMERS MAKE G. G. WELLBORN, Prop. _ 3 Telephone 134 Wilkesboro, N. C. @ : * POPPOLPO POS DODO EPO DOOD OOOO 9900 000004000040006600000006 s aad dpb a baba AAA Ahab Ababa abba hahaa ns HOME DEMONSTRATION CLUB COOK BOOK 73 CARAMEL FUDGE FROSTING 1% cups brown sugar 1 cup milk % cup granulated sugar 2 T. butter✪ Caramel Fudge Frosting Boil sugar and milk until it forms a soft ball in cold water. Remove from fire and add butter. Beat until thick and creamy enough for two 9-inch lay- ers. : Mrs. D. E. Turner Cricket Club CHOCOLATE FROSTING Melt 4 squares bakers unsweetened chocolate and 2-3 stick of butter over hot water. Add to this 3 cups sifted confectioners sugar, 1-8 t. salt, 7 T. milk, 1 t. vanilla✪ Chocolate Frosting. Blend and let stand until cool and right consistency to spread, If it seems a little too thin, add a little more sugar. Mrs. Annie H. Greene Home Demonstration Agent PRALINE TOPPING 14 cup brown sugar 1-3 cup chopped nut meats 1 'T. water ZU StrOUr: 2 T. melted butter✪ Praline Topping Mix together ingredients. Spread over cake in pan. Place in moderate oven (350 F.) and bake 5 minutes. Mrs. Vernon Dyer Lewis Fork Club ONE-DISH DINNER RECIPES When it seems there’s nothing left to cook And for variety you wish, Just glanee into this recipe book And try a “dinner in a dish.” DINNER-IN-A-DISH AD atat 2 green peppers, diced 1% t salt 2 eggs 4 medium tomatoes sliced 1 medium onion, chopped 1 lb. hamburger % t. pepper 2 cups fresh cut corn 1% cup dry bread crumbs✪ Dinner-in-a-Dish

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1. Cool cakes thoroughly before frosting; brush all loose crumbs away. 2. In frosting a layer cake, spread frosting smoothly on one layer at a time. Frost the first layer, then put on the second layer, placing it care- fully so that the edges are even and the cake uniform in height. 3. To frost the outside of the cake, first smooth the frosting on the sides —spread it deftly over the top edge and down around the sides in sweep- ing strokes. Pile the remaining frost- ing in center top of the cake and spread lightly out to the edges. Swirl the frosting attractively with the back of a spoon or with a spatula. 4, Learn to work quickly and make every stroke count. Let the frosting appear natural and _ irregular—not fussily smoothed. Garnishes, such as nuts, raisins, bits of fruits, cocoanut, and candies should be arranged care- fully. 5. For novel decorations, keep the design simple and let it follow the shape of the cake. Borders and fes- toons are easy to make after a little practice. Flower motifs may be ar- ranged at intervals of thirds, fifths, or sevenths around the cake if it is cir- cular, or in the corners if it is square. To tint frostings, use only pastel shades. ICING FOR $100.00 WALDORF ASTORIA CHOCOLATE CAKE 1% cup butter 1 egg well beaten 1 t. vanilla 1% cup nuts 2 squares chocolate 11% cups powdered sugar 1 t. lemon juice Melt butter and add chocolate; add egg well beaten then stir in sugar. Add vanilla, lemon juice and nuts and beat until smooth. Mrs. W, P. Bumgarner Millers Creek Club ~] N) HOME DEMONSTRATION CLUB COOK BOOK ¢° OOO OOOOSOOOSSHOOHOOOOOOOSHS OOH OOO OOOOH OOOS, ; COMPLIMENTS OF ; $ i W.A.GROCE’S SERVICE STATION 3 2 > $ Groceries - “Good” Gulf Gas and Oil ; : WILKESBORO NORTH CAROLINA é STON. 550.0000-000 nee dee bn Cee REECE. SEA AAA Ae alia lett latdi lela tael lr intr tr Ort torte rdririnintotrin Orrin Orie bn Nii De fed» irl ip 3 Sg THE HUB : + 3 NORTH WILKESBORO, N. C. ; @ Telephone 279-J ‘a 2 b Street : ee To Wk EAD RA AR A allt dndn te Daler dn frleateene Ag r ODARAAD RAL § The Home of Fine Farm Implements Tractor Drawn ; THE FAMOUS ALLIS-CHALMERS MAKE G. G. WELLBORN, Prop. _ 3 Telephone 134 Wilkesboro, N. C. @ : * POPPOLPO POS DODO EPO DOOD OOOO 9900 000004000040006600000006 s aad dpb a baba AAA Ahab Ababa abba hahaa ns HOME DEMONSTRATION CLUB COOK BOOK 73 CARAMEL FUDGE FROSTING 1% cups brown sugar 1 cup milk % cup granulated sugar 2 T. butter Boil sugar and milk until it forms a soft ball in cold water. Remove from fire and add butter. Beat until thick and creamy enough for two 9-inch lay- ers. : Mrs. D. E. Turner Cricket Club CHOCOLATE FROSTING Melt 4 squares bakers unsweetened chocolate and 2-3 stick of butter over hot water. Add to this 3 cups sifted confectioners sugar, 1-8 t. salt, 7 T. milk, 1 t. vanilla. Blend and let stand until cool and right consistency to spread, If it seems a little too thin, add a little more sugar. Mrs. Annie H. Greene Home Demonstration Agent PRALINE TOPPING 14 cup brown sugar 1-3 cup chopped nut meats 1 'T. water ZU StrOUr: 2 T. melted butter Mix together ingredients. Spread over cake in pan. Place in moderate oven (350 F.) and bake 5 minutes. Mrs. Vernon Dyer Lewis Fork Club ONE-DISH DINNER RECIPES When it seems there’s nothing left to cook And for variety you wish, Just glanee into this recipe book And try a “dinner in a dish.” DINNER-IN-A-DISH AD atat 2 green peppers, diced 1% t salt 2 eggs 4 medium tomatoes sliced 1 medium onion, chopped 1 lb. hamburger % t. pepper 2 cups fresh cut corn 1% cup dry bread crumbs

Wilkes County Home Demonstration Club cook book