The Wilson cook book

Cook sugar, chocolate and milk together till it forms soft ball in cold water. Let cool and add butter and marshmallow creme. Chocolate Filling 3 cups sugar P 1, stick butter 1 cup milk 4 squares of chocolate 1 tablespoon hippolite (round- 1 teaspoon vanilla ing) Put sugar and milk on and bring to a boil. Add chocolate and cook until forms a soft ball in cold water. Add butter, hippolite and vanilla, Set in pan of cold water and let cool before beating. Beat until creamy. Mrs. JNo.: BRUTON. Chocolate Filling (Excellent) 3 cups white sugar 4 squares Baker’s chocolate 3 tablespoons Karo syrup 1 cup milk 3 tablespoons butter 1 teaspoon vanilla Cook until it forms a soft ball in cold water. Add butter just before taking from fire. Set in a pan of cold water and let cool before beating. vanilla and beat until creamy. Caramel Filling 2 lbs. dark brown sugar (fine) 4% cup butter 1 cup Pet milk Put on to boil, cook very slowly, stirring constantly until forms soft ball in ice water. Take off and beat over cold water until it creams. Mrs. JoHN B. BRUTON. Caramel Icing 3 cups brown sugar 1 cup nuts 3, cup cream Pinch of soda 2 tablespoons Karo syrup 1 stick butter Melt half the butter with the Karo syrup, add sugar, cream and soda. Cook until it forms very soft ball in cold water. Remove from fire, add remainder of butter. Let cool before beating. Beat until creamy. Seafoam Filling --~ 2 cups brown sugar 1 cup nuts 1 cup white sugar Pinch of salt 1 cup boiling water Pinch of cream of tartar Whites of 4 eggs Cook sugar, water and cream of tartar together until spins thread. Pour slowly over beaten egg whites to which salt has been added, beating till creamy. Add cup of nuts. Mrs. EDWIN DEANS. Lemon Cream Filling 2 lemons (grated rind and % |b. sugar juice ) 6 eges YY |b. butter Heat butter, sugar and lemons. Beat eggs together, then stir in slowly. Let mixture boil a few minutes, stirring constantly. When cold spread on cake. Mrs. S. P. MorRILL. Lemon Jelly Filling 3 lemons (grated rind and 3 tablespoons butter juice) % cup corn starch 3 cups sugar 14% cups boiling water 3 eggs Cook all together in double boiler until thick. GLADYS S. BRUTON. THE WILSON Cook Boox 101 Orange Filling 1 cup sugar 3 tablespoons lemon juice 5 tablespoons Swans Down cake 4 tablespoons water flour 1 egg slightly beaten Grated rind 1 orange 2 teaspoons butter 2 cup orange juice Mix ingredients in order given. Cook 10 minutes in double boiler, stirring constantly. Cool before spreading. Orange Cake Filling 34 cup orange juice 144 cups sugar % cup lemon juice 2 tablespoons corn starch 42 cup water 2 tablespoons butter 2 eggs Mix cornstarch with little water. Beat eggs well. Mix all ingredients and cook over slow fire until thick. Cool and spread on cake. Mrs. J. B. Ramsty, Rocky Mount, N. C. Lady Baltimore Filling 3 level cups sugar 1 cup water 2 egg whites 2 cups chopped raisins 1 cup chopped almonds 1 cup chopped English walnuts 1 teaspoon vanilla 4 drops almond extract Boil sugar and water until it spins a thread, pour slowly on beaten egg whites and beat with egg beater until it begins to stiffen. Add the raisins, nuts and flavoring—spread on cake. Creole Icing 1%, cups brown sugar 1% cup finely chopped nut meats 1% cup water % teaspoon cream of tartar 14 cup egg whites Combine water, sugar and cream of tartar and stir until smooth. Cook without stirring to 260° F. or the hard ball stage on a clear day; or to 270° F. on a cloudy day. If crystals appear on inside of pan, wipe down with damp cloth. When cooked pour slowly over stiffly beaten egg whites. Beat until mixture leaves spoon almost clean or pulls away from side of bowl. Add nuts and spread. This icing is very easy to work with. Makes