Icing

Ingredients

• one cup of sugar
• quarter cup boiling water
• one teaspoonful of vanilla
• the beaten white of one egg

Method

1. 1

   Boil sugar with water until it spins a thread when dropped from a spoon.

2. 2

   Pour gradually upon the beaten egg white, beating constantly until it thickens.

3. 3

   Spread on cake and decorate with nuts.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 90. The excerpt below is the record exactly as published.

icing and decorate with halves of nuts. — Mrs. Rorer. Dark Fig Cake. — Four eggs (whole), two cups sugar, one cup cold water with one teaspoon soda in it, one cup of raisins chopped fine, one pound figs chopped fine, one teaspoon of cin- namon, three and one-half cups flour, one cup butter, one piece chopped citron. This is fine. — Mrs. Chas. King. English Walnut Cake. — Two cups sugar, three cups flour, one cup milk, three-quarters cup butter, three-quarters cup nuts broken fine and floured, two teaspoons baking powder, one tea- spoon vanilla, three eggs well beaten together. Bake in bis- cuit pans, making two layers. Take whites four eggs, one and one-quarter pounds powdered sugar, juice of half lemon and one teaspoon vanilla and beat all together until it will thread off. Spread on first layer, place second on top, ice, and mark in squares. Place half a nut on each square. Pecan Cake. — Three-quarters pound shelled pecans, two pounds seeded raisins, three-quarters pound butter, one pound sugar, one pound flour, half pound flour for flouring fruit, grated rind of two oranges, six eggs, half cup black molasses, half pint good whiskey, two teaspoons baking powder in the flour, two nutmegs grated. Bake in slow oven. — Mrs. Gov. Folk. Chocolate Loaf Cake. — One cup grated chocolate, one cup sugar, one egg, two cups sweet milk; mix all well and boil until thick and smooth. Set aside to cool while making the following batter: One cup sugar, three-quarters cup butter, two cups flour, two eggs beaten separately, three-quarters tea- 158 EW WE COOK IX TENNESSEE. spoon soda sifted with flour. Beat all this together well and add chocolate and one tablespoon of vanilla. If batter is hard, add enough milk to make it the proper consistency. Bake in layers and put together with white icing. — Mrs. C. X. Harris. A Good Chocolate Cake. — Part 1. — Quarter pound Baker's chocolate, one scant cup sugar, half cup milk, yolk one egg: let this come to a boil and set aside to cool. Part 2. — One cup sugar, half cup melted butter well mixed together, two eggs beaten separately with the one white left from dark mixture, half cup sweet milk, two cups sifted flour, with two teaspoons of powder. Add dark mixture. — Mrs. TV. H. Wilson. Chocolate Cake (Sour Cream). — Cream one-third cup butter, add gradually one and one-half cups brown sugar, then the yolks of two eggs and the white of one egg beaten together until light, then two squares of chocolate melted in one-half cup boil- ing water. Dissolve one teaspoonful of soda in half teacup sour milk and add to the batter alternately with two cups of sifted flour. Flavor with one teaspoonful of vanilla: bake in a deep pan about fifty minutes, or in two layers about twenty minutes. Icing. — Boil one cup of sugar with quarter cup boiling water until it spins a thread when dropped from a spoon Pour gradually upon the beaten white of one egg

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