Boiled Icing

Ingredients

• 2 eups white sugar
• Pinch cream of tartar.
• 14, eup boiling water

Method

1. 1

   Boil until it spins a hair, then pour over stiffly beaten egg whites and beat until cool.

2. 2

   Flavor with vanilla.

Nutrition per serving

As published

This recipe was extracted from One hundred choice recipes and business directory of Kannapolis, N.C. (1928) by Woman's Club of Kannapolis (N.C.), page 3. The excerpt below is the record exactly as published.

boiled icing. Morse Rane es Bary: Chocolate Cookies 1 cup butter % evup milk J cup sugar ds squares chocolate Ne. TA ve : 1 egg 244, eups flour i), tsp. salt 2 tsp. baking powder. Cream butter with sugar, gradually add egg well beaten, salt and melted chocolate. Beat well, add flour mixed and sifted with baking powder alternately with milk. May be dropped trom ppean or chilled, rolled very thin and shaped with smal] cutter. Bake in moderate oven. Mrs. Jas. Brown Doughnuts poyey 4 tsps. baking ~ powder eup sugar ly, tsp. nutmeg 1 eup milk 43/4 eups flour. YA tsp. salt _ Mix all ingredients as for cake. Turn out on well floured board and roll to ean ans inch thickness. Cut with doughtnut cutter and fry in deep hot fat. Drain on brown paper. Mrs. Neale Stirewalt. fecha @ Hermits 14% eups brown sugar 1 tsp. cinnamon 1% eup butter 14 tsp. cloves 2 eggs beaten together 14 tsp. nutmeg l% eup sour milk dissolved 14 tsp. allspice | with a small tsp. soda. 4 cup of pecans or English 2 cups flour sifted with a walnuts small tsp. baking powder 14 eup chopped raisins. Drop from spoon on buttered tins. Mrs. L. A. Peeler. Doughnuts 3 tbsps. shortening 1 tsp. salt 2-3 cup sugar 3 eups flour 1 egg 4 tsps. Royal baking pow- 2-3 eup milk der. 1 tsp. nutmeg ' Cream the shortening; add the sugar and the well beaten eggs. Stir in the milk. Add the nutmeg, salt, flour and baking powder which have been sifted together and enough additional flour to make dough stiff enough to roll. Roll out on a floured board to Y inch thickness. Cut out and fry it in deep fat. Drain on brown paper and sprinkle with powdered sugar. ; Mrs. G. G. Allen. Fruit Cookies Cream one cup of butter, 144 cups sugar arid 3 eggs well beat- en, Add one teaspoon of soda dissolved in 144 tablespoons of hot water; 2 cups flour mixed and sifted with: 44 teaspoon of salt, 1 teaspoon of cinnamon, 1 cup of chopped nuts, 4% cup of currants, 4 eup raisins (one whole package of raisins is not too much) 144 cups flour. Mix thoroughly, drop by teaspoonfuls one inch apart on butter- ed sheet and bake in a moderate oven. Be sure to follow recipe from first in mixing. wf Mrs. M. L. Ridenhour. 13 Oatmeal Cookies Cream %4 cup butter with one cup sugar (Medium brown sugar is best for cookies.) Add two well beaten eggs. Sift 34, teaspoon baking soda into two eups flour. Add one teaspoon cinnamon. Then add to the mixture two cup uncooked rolled oats and one cup chopped raisins or 144 cup raisins and 14 cup chopped nut meats, two teaspoons vanilla and one-third cup water. Sprinkle with flour, drop on greased tins and bake. Mrs. Eugene L. Wrenn. Cream Puffs 14 eup shortening Ie tsp. salt Ll cup boiling water 2 tsps. Royal baking pow- 3 eges. ler. 1 cup of fiour Heat the water and shortening in a saucepan until they boil up well; add flour sifted with salt, all at once and stir vigorously. Remove from the fire as soon as mixed. Mix in unbeaten eggs one at a time as soon as mixture has thoroughly cooled. Add baking powder, mix well and drop by spoonfuls one and one-half inches apart on greased tin. Bake about twenty-five minutes in a hot oven. Cut with sharp knife to admit fillings. Fill with whipped cream flavored and sweetened, or with boiled eustard. Mrs. G. G. Allen. Cocoanut Butter Icing 1 grated cocoanut 3 tbsps. cream 14 eup butter 1% tsp. vanilla. 2 eups confectioner’s sugar Cream butter and gradually beat in sugar, thinning with cream as mixture becomes stiff. Add flavoring and beat until light and smooth. When it is the consistency of whipped cream spread quickly over cake and cover top and sides with cocoanut. Mrs. Eugene L. Wrenn. 14 Boiled Icing 2 eups white sugar Pinch cream of tartar. 14, eup boiling water

Cook this with the app: pantry check, scaling, and the assistant.