Italian Cake Filling

Ingredients

• 3 cups white sugar
• 1 cup sweet milk
• % cup butter
• 4 T. white syrup
• 1 t. vanilla

Method

1. 1

   Let sugar, syrup, milk, and soda boil until it forms a soft firm ball in cold water.

2. 2

   Remove from fire and add butter and vanilla and let stand five minutes.

3. 3

   Beat until creamy and spread on cake quickly.

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 30. The excerpt below is the record exactly as published.

ITALIAN CAKE FILLING 3 cups white sugar 1 cup sweet milk % cup butter 4 T. white syrup Ta tecoda it. vanilla Let sugar, syrup, milk and soda boil until it forms a soft firm ball in cold water. Remove from fire and add butter and vanilla and let stand five minutes. Beat until creamy and spread on cake quickly. Mrs. John Andrews Boomer Club AY COCOANUT CAKE FILLING i’, cups sugar /, cup water rapid bod ~-% cup syrup 2 egg whites Boil sugar, water, and syrup until spins a thread when lifted from the pan. Slowly pour into stiffly beaten egg whites. Beat until thick enough to spread on cool cake. Add 1 t. va- nilla. Either stir in the filling the de- sired amount of cocoanut or sprinkle on top and sides of cake. Mrs. Allie McGlammery Millers Creek Club MERINGUE 2 egg whites 2 T. sugar Few grains salt ¥ t. vanilla flavoring Beat egg whites with beater until stiff but not dry. Add salt. Carefully fold in sugar and flavoring. Pile lightly on pie. Bake in slow oven (325 F.) 20 minutes. Mary E. Taylor Extension Secretary to Home Agents *s HOME DEMONSTRATION CLUB COOK BOOK * INSURANCE SERVICE AND CREDIT CORPORATION INSURANCE — BONDING — FINANCING Protection Plus Service | oO : NORTH WILKESBORO, N. C. : eh yr le a ¥ ay vag Lt ° . ( 1 t YSS9GHHHGGGGSFSGH999999G990999959590O9050O POPS GH SGGGOGGS9FF9FH9FOH9 99S GHHGSOHOOHHOOSH i i oo Hie ‘ ” =e pe el f ie i ee ae f hay 3 a aA P LY nN a CARWOOD PIANO COMPANY Dealers In FINE NEW SPINET PIANOS and RECONDITIONED UPRIGHT PIANOS Midway Between the Wilkesboros ee es TELEPHONE 678-R ee te tee i te td 9OOOO000044904O0604600000 ® HOME DEMONSTRATION CLUB COOK BOOK — 69 CARAMEL CAKE ICING 2% cups brown sugar 2 T. butter 1% cup sweet milk Dash baking powder Mix all ingredients together and let boil until forms a soft ball in cold water. Beat until cool. Spread. Mrs. Quincy Whittington Fairplains Club FILLING FOR COCOANUT CAKE 1 cup sweet milk 1% cups sugar Blend milk and sugar. Boil in double boiler until smooth and creamy. Pour this mixture over two stiffly beaten egg whites. Spread on cake while hot. Sprinkle cocoanut on each layer, on sides and on top of cake. Mrs. Nora Eller’ Purlear Club}, © etn WHITE ICING 2 cups sugar 2-3 cup water 1-3:-t. salt 2 egg whites ) i t-8sbevine eae 2 T. orr~ trice whick — mand vil Cook sugal’ Stat ear until it forms a hard ball in cold wa- ter. Beat egg whites. Add to egg whites 2 T. sugar and 1-8 t. salt. Mix with syrup mixture. Should this mix- ture be too hard to spread well, add 2 T. water. Mrs. Claude R. Johnson Mountain View Club BOILED ICING 1% cups sugar % cup water 2 egg whites Teteevani tia Cook sugar and water together stir- ring until the sugar is dissolved. Boil, without stirring, until syrup forms a soft ball when tested in cold water. Pour over the stiffly beaten egg whites and beat constantly until the mixture holds its shape. When cool, add vanilla and spread on cooled cake. Mrs. Annie Church Millers Creek Club EASY CHOCOLATE FROSTING Melt 3 or 4 squares unsweetened chocolate and 3 T. butter or vegetable shortening over hot water. Measure 3 cups sifted confectioners sugar and ACdnieS ot. Saltsviil aantikeand. 1) t.ova- nilla; blend. Add hot chocolate mix- ture and mix well. Let stand, stirring occasionally until of right consistency to spread. If necessary, place in bow! of cold water. Mrs. C. H. M. Tulbert Millers Creek Club SEVEN MINUTE FROSTING 2 egg whites unbeaten iti venillas 1% t. light corn syrup 1% cups sugar 5 T. cold water Put egg whites, sugar, water, and / corn syrup in upper part of double boilers ‘teat with rotary egg beater until the “sighly mixed. Place over _ rapid boii: water. Beat constantly with erg “ster and cook 7 minutes or Q until fre at: 1o will stand in peaks. Re- ‘fmove fro; fire. Add vanilla and beat until thick enough to spread. Makes fe ~ ‘enough frosting to cover tops and sides of two 9-inch layers. Mrs. Monroe Faw Millers Creek Club FUDGE FROSTING 2 cups sugar 2 'T. corn syrup 2 T. butter 2 oz. chocolate % cup milk 1 T. vanilla

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