The labor world. [volume] (Duluth, Minn.) 1896-current, 1907-01-19
A FEW RECIPES FOR DE.
LICIOUS CAKE FILINGS.
Boiled Icinq.

Boiled Icing.
Put into porcelain lined saucepan
cup Of granulated sugar and a tea
cupful of cold water. Cook together
without stirring until thread floats
from the top Of a silver fork dipped in
to the syrup. AS soon as this thread
has formed blunt end on the fork
tine remove from the fire. Have
ready an egg beaten to standing
froth, adding quarter tea-spoonful of
cream Of tartar after it is stiff. Pour
on this gradually the syrup, beating
the egg white steadily When cool
and thick, flavor to taste and spread
upon the cake.
White Caramel Icing.
Place over the fire in an agate
saucepan, one cupful Of granulated
sugar, one tablespoonful of the best
creamery butter, and scant two
thirds Of a cupful Of milk. Let them
cook for five minutes after they COM
mence to boil, when the caramel
should form into soft sugary ball If
dropped into glass Of cold water. AS
soon as it reaches this stage, remove
from the fire, set in a basin Of cold
water, and beat till 1t cools, when it
should be thick and smooth. Flavor
with vanilla, and spread at once on the
layers of gingerbread.
Chocolate Caramel Icing.
Make the caramel like the one above,
using scant half cupful of milk in
stead Of the quantity given, and stir
| Cd
chocolate to give it dark color and
decided flavor. Nuts may be stirred
into either Of these receipts with good
results,
Marshmallow Cream.
Three-fourths cup sugar. one-fourth
pound marshmallows, two tablespoons
hot water, one-half teaspoon vanilla
Put sugar and milk in a saucepan,
heat slowly to the boiling point with
out stirring, and boil six minutes.
Break marshmallows in pieces and
melt in double boiler, add hot water
and cook until mixture is smooth, then
add hot syrup gradually, stirring con-
stantly. Beat until cool enough to
spread, then add vanilla. This may
be used for both filling and frosting.
Rose Flavoring.
A delicate flavor of rose leaves is
great addition to certain cakes and
connections. A rose paste made at
home is much purer than many Of the
extracts sold for the purpose. 1t is
made by chopping the leaves Of frag-
rant roses into a smooth mass with
white sugar and placing them in an
oven long enough to heat thoroughly,
but not entirely melt the sugar. Use
one cup Of leaves to three of sugar.
Keep in alright cans and allow to
stand six months before opening. This
must be used carefully, only small
quantity being necessary IS flavor q
large cake. - ST. s.5.. eEs3s
Raisins and Nut Filling. s::.
For a raisin and nut filling, use
an equal proportion of each chopped
fine, after seeding the raisins. Mix
together with the whipped white of an
egg, seasoned with pinch of salt and
favored with a little vanilla.
For figs and nuts, use the soft figs
that come in baskets or boxes. The
loose figs or the pulled figs are too
dry. Chop the figs soft, putting a very
little flour on the chopping- knife to
keep them from sticking. and add to
them an equal quantity of chopped
pecans or other kind Of nuts. Mix to-
gether with cream until it will spread
readily. These are especially good
when used with brown bread cut very
thin. Prepare dates by removing the
pits and the hard. shell-like white
part. Chop fine and mix with marsh
mallows that have been heated up till
soft, then mix them thoroughly in with
the dates.