The Williamston cook book

last cup of sugar. This amount will cover three layer cake, top and sides. Mrs. J. W. Garris. SHINY CHOCOLATE FROSTING 1 sq. of chocolate 2 tsp. butter 1% tsp. vanilla VY cup top milk 1 cup confectioners sugar Melt chocolate and butter slowly in milk, and let stand until luke warm. Add confectioners sugar, until of consistency to spread. Add van- illa. Frosting should be soft and glossy. Mrs. A. R. Dunning. CHOCOLATE ICING 1 lb. white sugar 5 tbsp. hot water 2 egg whites 2 squares of chocolate 1/3 cup boiling water Pour 1/3 cup of boiling water over chocolate, stir until smooth. Place sugar, water and egg whites over rapidly boiling water. Beat for seven minutes. Remove from hot water, beat until cool. Stir in very cool chocolate mixture and beat until right consistency to spread. Mrs. Herbert Taylor. ORANGE-LEMON FROSTING 2 tsps. grated orange rind 3% cups confectioner’s sugar 14 tsp. grated lemon rind 2 tbsps. orange juice 3 tbsps. butter 1 tbsp. lemon juice 1 egg, unbeaten Dash of salt Add orange and lemon rinds to butter and cream well. Add egg and salt and blend. Add sugar, alternately with juices, beating well until smooth and of right consistency. Mrs. Jack Hardison. ORANGE BUTTER FROSTING 1 tablespoon grated orange 2 teaspoons lemon juice rind 3 tablespoons butter ly teaspoon grated lemon 1 egg yolk, unbeaten rind ¥g teaspoon salt 4 tablespoons orange juice 3 cups sifted con. sugar Add orange and lemon rind to fruit juice and let stand 10 minutes, strain if desired. Cream butter, add egg yolk and salt and mix well. Add part of sugar gradually blending after each addition. Add remaining sugar, alternately with fruit juice until of right consistency to spread. Beat after each addition until smooth. Makes enough frosting to cover two 8 or 9 inch layers. Mrs. R. T. Parsons. NEVER FAIL CARAMEL FROSTING 2 cups brown sugar 2 tbsps. butter 1 cup white sugar 2/3 cup cream 2 tbsps. white corn syrup Cook all ingredients over low heat until sugars are dissolved. Cover saucepan two to three minutes while syrup boils. Uncover and continue cooking to soft ball stage (238 degrees.) Cool to lukewarms and beat until of spreading consistency. Spread between layers and on top and sides of cake. Mrs. Landy Griffin. CARAMEL FILLING sia pai | Cook together 2 pounds of brown sugar, 1 cup of milk and 1 cup of butter until it is the consistency of jelly. Take off the stove; add 1 tablespoon vanilla and beat until it is cool enough to put on the cake. Pour off enough to cover top and sides of cake, and put it over hot water to keep hot while covering the layers. Have 1 pound of pecan meats cut up to sprinkle between layers. Take out nut halves for top and sides of cake. This quantity fills and covers a 5-layer cake. Mrs. James B. Bell. CUSTARD CREAM FILLING W% cup sugar 2 tbsp. butter Y% cup flour 2 eggs, or 4 well-beaten Y tps. salt yolks 2 cups milk 1% tsp. vanilla Mix flour, sugar, and salt in top of double boiler. Add milk slowly, to make a smooth mixture. Stir and cook over hot water until thick. Cover and cook ten minutes. Add butter and well beaten eggs, mixing quickly. Cook one minute longer. Cool and add flavoring. Mrs. A. R. Dunning. LEMON FILLING 2 tablespoons cornstarch 1 tablespoon butter 1% cups warm water Small amount grated rind Juice of one lemon 3 eggs 1 cup sugar Mix cornstarch and sugar together. Add it and lemon juice to beaten egg yolks. Pour on this mixture. Place in double boiler and stir and cook until thickened. Add butter. Pour into baked shell. Cover with meringue and set in slow oven (300 degrees F.) to brown. Mrs. Otho L. Willard. LEMON JELLY FILLING