The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1906-11-22
HOME ITS PROBLEMS AND INTERESTS
* FEW RECIPES FOR
DELICIOUS CAKE FILINGS

Boiled Icng.-Put into a porcelain lined
saucepan a cup of graduated sugar and
a teacupful OF cold water. Cook together
without stirring until thread floats
from the tip OF silver fork dipped into
the syrup AS soon as this thread has
formed "a blunt end on the fork tine re-
move from the fire. Have ready an egg
beaten 10 a standing froth, adding a
quarter-teaspoonful of cream-of-taTtar
after it is stiff. Pour on this gradually
the syrup. beating the egg white stead
fly When cool and thick, flavor To taste
and spread upon the cake.
White Caramel lcs1g.-Place over tns
fire in an agate saucepan, one cupIu
of graduated sugar. one tablespoonful
OF the best creamery butter, and scahI
twO-thiFds OF cupful OF milk. Let them
cook for five minutes after they COM
mence 10 boil, when the caramel should
form into a soft sugary ball II dropped
into glass OF cold water. AS soon as
IL reaches this stage, remove from the
FIRE, set IN q basin OF cold water and
beat Till il cOois. when II should DC
thick and smooth. Flavor with vanilla.
ana spread at once on the layers or
Chocolate Caramel Icing.-Mal0e the
caramel like the one above using scant
half cupful of milk instead or the
quantity given, and stir Into IL enough
melted and sWeetened chocolate TO give
IL "a dark color and decided flavor.
Nuts may be stirred into either OF theso
receipts with good results.
Marshmailow Cream. - Three-fourths
CUP sugar, one-fOurth cup milk, one
fourth pound marshmaliows, two table
spoons hot water. one-half teaspoon
vanilla. Put sugar and milk in sauce
pan. heat slowly to the boiling point
without stirring, and boil six minutes
Break marshmallows In pieces and melt
| in double boiler, add hot wafer and cook
until mixture Is smooth, then add hot
syrup gradually, stirring constantly.
Beat until cool enough to spread, then
add vanilla. This may be used for both
| dlling and frOsting.
Rose FIavoring.-A delicate flavor Of
rose leaves Is great addition 70 certain
cakes and confectiOns. A rose paste
made at home is much purer than many
Of the extracts sold for the purpose. II
/ Is made by chopping the leaves Of fra
grant roses into q smooth mass with
White sugar and placing them III al
oven long enough To heat thoroughly,
but not entirely melt the sugar. Use one
cup OF leaves 10 three OF sugar. Keep IN
alright cans and allow 10 stand six
months before opening. This must be
used carefully. only q small quantity
being necessary 10 flavor a large cake.
Raisins ana Nut t1lling.--FOr A riuslu
and nut filling use an equal proper
tlOu OF each chopped fine. after seeding
the raiSinS. Mix together with the
whipped white Of all egg, seasoned with
a pinch of salt aud favored with lit
tie vanilla.
+ OF uEs ana nuts. use ttt SoLL llsS
that come in baskets or boxes. The
] loose figs or the pulled figs are too
dry Chop the figs soft. putting a very
little -four on the chOpping-knife to keep
them from sticking, and add 10 them
an equal quantity OF chopped pecans or
other kind OF nuts. Mix together with
cream until IL viii spread readily. These
are especially good when used with
brown bread cut Very thin. Prepare
dates by removing he pits ANA the hard
shel-llke White part Chop fine and mix
with maTshmallows that have been heat
cd up ali soft, then mix them thorough
Is In with the dates.
Orange FrosLing.- GraIed rIud one
orange. one tablespoonful brandy. half
teaspOOufuI lemon juice one tablespoon
ful orange juice. yOlk Of an egg. con-
iectIouer's sugar. Add riHd 20 brandy
and fruit juices and let stand fifteen
minutes Strain and add slowly the yolk
Of egg. slightly beaten. and CROUCH
sugar until OF right consistency 10
spread.
Decoration Tor Cake-After cake Is
frosted, place half English walnuts in
form OF rosettes. with a Nonpareil chloe
olate for q center. Make border around
sides OF nuts and chocolates. using three
chocolates and then a half nut.