Seven Minute Frosting

Ingredients

• 2 cups sugar
• 1 teaspoon vanilla
• 2 tablespoons corn syrup, white
• Few grains salt
• 1 tablespoon sugar
• water

Method

1. 1

   Beat egg whites until stiff and add 1 tablespoon sugar to prevent separating.

2. 2

   Boil remaining sugar, corn syrup, and water without stirring until it spins a long thread (240 degrees).

3. 3

   Pour hot syrup slowly over egg whites, beating constantly until thoroughly blended.

4. 4

   Stir with a spoon until it holds its shape.

5. 5

   Add vanilla and salt.

6. 6

   Keep boiling water at hand to thin if necessary while spreading.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 22. The excerpt below is the record exactly as published.

2 tablespoons corn syrup, white Few grains salt Beat egg whites until stiff and add 1 tablespoon sugar to pre- vent separating. Boil remaining sugar, corn syrup and water with- out stirring until it spins a long thread (240 degrees). Pour hot sy- rup slowly over egg whites beating constantly; when thoroughly blended, remove beater and stir with spoon until it will hold its shape 39 when it is piled up in the center of the bowl. Add vanilla and salt. Keep boiling wTater at hand and add very small amounts if it becomes necessary to prevent the frosting from getting too thick. Spread frosting first on sides of cake working with a broad knife or spatula. If a smooth surface is preferred, thin if necessary with very small amount of boiling water when ready to spread top, or dip knife in boiling water occasionally while spreading. — Wreath — • Make the wreath of raisins, angelica (can use citron) this for the leaves, and glaced fruits cut in pieces. The decoration will stick firmly to top if pressed down lightly into frosting. To make wreath stick around the sides, it may be necessary to put a drop of thick syrup on each section and press in lightly. The design is simplified if it is first planned on paper or in the inverted layer cake pan. Use candied cherries, apricots, candied pear tinted red, and any other fruit that makes the design look like Christmas wreath. Mrs. Roy Bnrdette, Jr. CHERRY NECTAR CAKE 1 cup shortening Vi teaspoon red cake coloring 2 cups sugar 1 teaspoon salt V± cup Maraschino cherry juice 4 eggs — separated 4 cups cake flour 1 cup milk 1 2 cup Maraschino cherries (cut 4 teaspoons baking powder fine) V2 cup broken nut meats Beat egg whites until stiff, but not dry, gradually adding V2 CUP sugar as for making a meringue. Blend shortening, salt and remain- ing sugar, sift flour and baking powder together. Add well beaten egg yolks to shortening mixture. Add cake coloring to cherry juice and milk. Add alternately with the flour and blend well after each addition. Add flour last for a fine textured cake Fold in cherries and nuts. Bake in three 9-inch layer cake pans in moderate oven 350 degrees for 30 to 35 minutes. Frost with seven minute frosting. Miss Thelma Gilliean SAND TARTS 1 lb. butter 2 lbs. flour 2 lbs. sugar 3 eggs (whole) slightly beaten Cream butter, add sugar. Cream until light and fluffy. Add flour and mix until like pie crust, and then add beaten eggs. Knead about ten minutes. Let stand in refrigerator a few hours before roll- ing. Roll between sheets of wax paper. Cookies should be very thin. Use medium hot oven. Watch carefully. Do not let them brown. After cookies are placed on baking sheet, lightly brush top with beaten whole egg and sprinkle with sugar. If you prefer colored sugar, add few drops of cake coloring to white sugar. Mix and let stand a few minutes to dry before using. Makes 250 cookies. Mn. C. C. Holt 40 ALMOND MACAROONS 2 eggs V2 tsp. baking powder 1 cup brown sugar XA tsp. salt l/2 CUp flour 1 cup blanched almonds Beat eggs slightly and add brown sugar. Add sifted dry in- gredients. Add almonds cut in small pieces. Bake in 15 minutes in buttered pans. Moderate oven. Mrs. Roy Bnrdette, Jr. \y CARAMEL SQUARES 2 eggs 1 cup brown sugar a/4 cup butter 1 cup flour 1 teaspoon baking powder V2 teaspoon vanilla 1 eup broken nuts Melt butter and then add sugar. Allow to cool. Beat in eggs one at a time. Fold in flour and bakin» powder. Add nuts and va- nilla. Bake in shallow pan, greased. 375 degrees, 25 to 30 minutes. Mrs. Mildred Seaber PINEAPPLE COOKIES y2 cup butter 1/2 cup white sugar y2 cup brown sugar 1 egg y2 cup crushed pineapple drained Add to this mixture : 1 teaspoon vanilla l3/4 cup flour 1 teaspoon baking powder x/\ teaspoon soda 1 teaspoon salt Bake on greased cookie sheet, 350 degrees, until slightly brown around edges. Mrs. Milton Gosney CHRISTMAS CAKES 2 cups sugar 1 cup butter 2 cups hot water

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