The Williamston cook book

Measure sugar, syrup, and water into saucepan. Heat without boiling until all the sugar is dissolved. Stir constantly. Uncover and boil rapidly until syrup spins a thread, 3 to 4 in. long or to 242 F. Set aside to cool slightly; meanwhile add salt to whites and beat until stiff but still glossy. Pour syrup slowly into whites, beating constantly. Add flavoring and continue beating until mixture thickens enough to hold its shape when cold. Spread on cake. If frosting stiffens during spreading, soften ‘ with hot water, adding it % atatime. White; high gloss; very fluffy; good piling quality; smooth free from sugar grains. Nuts may be added. Louise Griffin. . Brown sugar or White sugar 14% c. brown or 1% c. white sugar 16 ce. white & 1c. brown 14 ec. cream ly ce. cream 3 tb. butter 3 tb. butter 1 to 1% tb caramel 14 t. vanilla % t. vanilla Stir sugar and cream over low heat until sugar is dissolved. Boil to 235 F. or until syrup forms a soft ball in cold water. Add butter. Cool to 110 F. or lukewarm. Beat until creamy. Add flavoring. Spread on cake. Louise Griffin. [illustration: Advertisement for Baker's Premium No.1 Chocolate] : Always ask for Walter Baker’s Premium No.1— it’s the secret of richer, better chocolate dishes. 4 product of General Foods Try these deliciously different recipes! CHOCOLATE PECAN PIE (See photograph on preceding page) 2 squares Baker’s Unsweetened 3 eggs, slightly beaten Chocolate 1 teaspoon vanilla 3 tablespoons butter 1 cup coarsely chopped pecans 1] cup light corn syrup 1 unbaked 9-inch pie shell 34 cup sugar V2 cup cream, whipped Melt chocolate and butter over boiling water. Boil syrup and sugar together 2 minutes. Add chocolate mixture. Pour slowly over eggs, stirring constantly. Add vanilla and nuts. Turn into pie shell. Bake in moderate oven (375°F.) 45 to 50 minutes, or until completely puffed across top. Cool. Top with whipped cream. CHOCOLATE NUT MOUNDS ] square Baker’s Unsweetened 23 cup sweetened condensed milk Chocolate 2 cups chopped walnut meats Melt chocolate in small bowl over hot water. Add condensed milk and blend. Add nut meats and mix well. Drop from teaspoon on greased baking sheet. Bake in moderate oven (350°F.) 15 minutes, or until done. Makes about 2 dozen. CHOCOLATE VELVET CREAM 2 squares Baker’s Unsweetened 14% cups milk, scalded Chocolate V2 cup sugar 1 envelope (1 tablespoon) gelatin Vg teaspoon salt V4 cup cold water 1 cup heavy cream 34 teaspoon vanilla Melt chocolate in double boiler. Combine gelatin and cold water in mixing bowl; mix well. Add scalded milk, sugar, and salt and stir until gelatin is dissolved. Add cream and pour slowly into melted chocolate, beating with rotary egg beater until blended. Then cook 5 minutes. Remove from boiling water and add vanilla. Chill until slightly thickened. Then place in bowl of ice and water and whip with rotary egg beater until fluffy and thick like whipped cream. Turn into mold. Chill until firm. Serve plain or with whipped cream. Makes 6 servings. Tn . : \ \ As \.\ GRAND RECIPE BOOK FOR ONLY 25¢ “Baker's Favorite Chocolate Recipes” Over 200 tested recipes—color-illustrated—in a compact book that opens upright, lies flat, so you won’t lose your place. 45 cakes...30 cookies and dainty cakes...24 desserts ... 33 frostings and fillings ...8 ice creams... and 60 other delicious recipes especially prepared and tested. Send 25c with your name and address to General Foods Corp., P.O. Box 44, Brooklyn 1, N. Y., Dept. C.B. 2219, Printed in U.S.A. CHOCOLATE WONDER FROSTING 3 tbsp. butter 1 pkg. cream cheese (3 02.) 4 or 5 tbsp. milk 4 cups confectioner’s sugar 4 squares chocolate (4 oz.) melted: Dash of salt 1 tsp. vanilla Cream butter and cheese. Soften with the milk. Add sugar one cup at the time, blending after each addition. Add chocolate and salt before