The Wilson cook book

First Mixture Second Mixture 3 tablespoons butter 22 cup sugar 1 cup brown sugar 1144 cups self-rising flour 1 cup nuts 1 cup diced pineapple % cup milk 1 cup dates 4% cup butter 1 cup cherries Put ingredients of first mixture into iron skillet which has been lined with brown paper, melt butter, and blend well with brown sugar, before adding nuts and fruits, which should be spread in even layers, one upon another. Make a batter of ingredients of second mixture, and pour over the first. Bake 25 minutes in a moderate oven (350 degrees). Serve with whipped cream. Mrs. JAMES D. BOLDRIDGE. THE WILSON Cook Book 97 Orange Cake % cup butter or substitute 2 eggs 1 cup sugar 22 cup milk 2 cups Swans Down cake flour 1 teaspoon flavoring 3 teaspoons baking powder Sift flour once before measuring. Cream shortening, add sugar gradually. Add beaten egg yolks and beat hard. Sift flour, measure, add baking powder and sift again. Add alternately with milk to first mixture. Add flavoring. Fold in stiffly beaten egg whites. Bake in 2 layers or double recipe for 3 large layers, in moderately hot oven (375° F.). Put together with Orange Filling, and cover with Boiled Icing. Gold Cake 8 egg yolks 1% cup sweet milk 1 cup sugar 1% cups flour 2 teaspoons Royal baking % cup butter powder This makes a very small cake and the recipe is better doubled. An excellent way to use yolks left from an angel food cake. ICINGS Double Boiler Icing Put 1% cups sugar, %4 cup water and 2 egg whites to cook over boiling water. Beat until icing holds a peak (7 minutes). Remove from fire. Beat till thick enough to spread. Sprinkle sides and top with shredded cocoanut. Decorate top of cake with % cup of pineapple filling. [illustration: Double Boiler Icing] 2%, cups sugar (white) 2 tablespoons Karo syrup Whites 2 eggs 2 tablespoons marshmallow Enough water to moisten sugar creme Cook sugar, water and Karo syrup till it threads well. Pour over beaten egg whites slowly, beating constantly. Add marshmallow creme. White Icing 3 cups sugar 1 teaspoon vinegar 1 cup water Place on stove with lid on until it boils. Cook until forms soft ball in cup of cold water. Pour over three egg whites beaten stiff. Continue beating until stiff enough to put on cake. Mrs. Norwoop THOMAS. All Round Icing 214% cups sugar 2 egg whites % cup light corn syrup 1144 teaspoons vanilla % cup water Combine sugar, corn syrup and water. Cook to 240-242° F. or soft ball stage. Pour over stiffly beaten egg-whites while beating constantly. Add vanilla and beat until almost cold and stiff enough to hold its shape. Spread on cake. This icing may be kept in covered jar for a week. If necessary soften with boiling water. Makes enough to fill and frost a 3 layer cake generously. Pineapple Filling Mix 2 tablespoons cornstarch with % cup sugar; add 2 cups crushed pineapple (juice and fruit) and 1 tablespoon lemon juice. Cook slowly till thick and clear. Save % cup of filling to decorate top of cake. Cover top and sides with Boiled Icing. THE WILSON Cook Book 99 Chocolate Filling 1% tablespoons butter Vanilla 2 squares chocolate (25c size) 8 can Pet milk 1% pkg. powdered sugar Pinch salt 3 marshmallows Cook 7 minutes slowly and add 1% tablespoons butter, marshmallows and vanilla, Chocolate Frosting 2 tablespoons butter 4 blocks (4 oz. bittersweet 1, cup hot milk chocolate 1 teaspoon vanilla 3 cups XXXX sugar 1Z teaspoon salt Melt: butter and chocolate over low heat. milk on sugar and beat until smooth. sweet mixture. Stir until blended. Pour hot Stir in vanilla and salt and bitter- Beat until smooth and thickened, and spread on cake. Chocolate Icing 2 cups sugar 44 stick butter 3 squares chocolate (Baker’s) 2 tablespoons marshmallow 22 cup milk creme