RECIPES TRIED AND TRUE
"The only way to have a friend is to be one."
CAKE FILLINGS AND ICINGS
BOILED ICING
Boil one cup granulated sugar gently, without stirring, until it threads quickly when lifted with a spoon; turn slowly into stiffly-beaten white of one egg; beat until stiff enough to spread; add one-fourth teaspoonful of any prepared extract.
BOILED MAPLE SUGAR FROSTING
- ½ lb. maple sugar, or 1 cup brown sugar,
- 1 cup boiling water,
- White of 1 egg,
- ⅛ teaspoon cream tartar,
- ½ teaspoon vanilla.
Prepare same as boiled icing.
BUTTER FILLING
- ½ lb. butter,
- 1 cup sugar,
- 1 tablespoon vanilla,
- 1 teaspoon cocoa,
- 2 eggs.
Cream butter and sugar; add vanilla, cocoa and stiff beaten whites. This is enough to place between and on top of layers.
CHOCOLATE FILLING
- 1 cup clear coffee,
- ½ cup sugar,
- Butter size of small egg,
- 1 teaspoon cornstarch, (with a little water)
- ½ cake grated chocolate,
- ½ teaspoon vanilla.
Mix altogether, except vanilla. Cook for a few minutes and add vanilla. When cool spread on cake.
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