Every evening, Wilmington daily commercial., 1921-02-04
GOOD HOUSEKEEPING.
By Laura A. kirkman.
REQUESTED RECIPES.

A Mother-Reader. "A frlenu Oh uhe
makes candy for her children out OF
white of egg and confectioners sugar.
Will you please tell me how to make "
for my children ia this way
Answer: Simply take the white OF one
egg slightly beaten and mix confec-
tioners' sugar with it until a stiff fondaat
results. BE sure 10 sift the sugar before
combining it with the egg-white. This
sugar NAV also be combined with cream
or with condensed or evaporated milk In
the same WY. II you wish to make a
chocolate coating for these candies, melt
I'M cake of sweet chocolate in double
boiler and dip balls of the fondant into this
chocolate, then allow to dry.
If desired YOU can flavor The fon-
dsnt candies with essence of pepper
mint (using the merest drop, winter
green. vanilla, lemon, almond, or any other
flavoring you choose. You can also make
delicious and attractive layer-candies
10y coloring little of the fopdant with
fruit juices RASPBERRY is good) and then
making this into layers which are alter
mated with white layers. Some housekeep-
orS put figs, dates, nuts and prunes through
the meat grinder and then mix these
things with the fondant, thus attaining
different color and flavor.
Olu IlolSShctHtl. Atnec cNtsih
the old-fashioned cakes, filings and
frostings SO long that it is time ! learned
some of the more modern recipes. Can
YOU give me recipe for maTshmallow
filling and frosting?'
Answer: Marshmallow Filling and Frost
ing: "a cup sugar, 4 CUP milk, 4 pound
marshmallows, tablespoons hot water,
, teaspoon vanilla. Put the milk and sug-
ar into saucepan and heat TO boiling
point; let boil 8 minutes Break marsh
maIlows into pieces and melt them IN the
top Of q double boiler, than add the hot
water to them and cook until the mixture
IS smooth; now add the sugar and milk
mixture to the double boiler also, stirring
steadily Remove from fire and beat until
cool enough TO spread, then add the
flavoring This may be used for both filling
and frosting Here is another good
filling:
NIarshmallow Filling: . tablespoons
gelatine, 6 Tablespoons cold water,
cups sugar. l2 cup hot water, Il teaspoon
cream Of tartar, and egg-white. Dissolve
the gelatine in cold water. Boil sugar
and water and the cream OF tartar till
it spins thread, then pour this hot sirup
over the dissolved gelatne, stirring con-
stantly. Add this mixture TO the egg-whlte
which has been beateE stliiiy and beat
until thick Spread this quickly between
the cake layers.
Mrs. G. F.: please give me a good
cake filling containing nuts and raisins.
Answer: Nut and Raisin Filings
2-3 cup milk, ] tablespoon cornstarch,
] tablespoon sugar, | cup sugar, Il cup
water, egg-white, q cup chopped raj
sins, and + cup chopped nuts, Make
4 custard of the tablespoon Of sugar,
the milk. and the cornstarch; now boil
the cup of sugar as for boiled frostIng
with the Il cup Of water and then
remove from fire and beat the stifiiy
beaten egg-white into this hot sirup.
When well beaten, add the custard to
the egg-white mixture and once more
beat smooth. Lastly add the nuts and
raisns and spread between cake layers.
The raisins should be boiled in q little
water for a few minutes before being
added.
Tomorrow Cakes for Lunch
or Supper.
AL inquiries addressed TO Miss Kirk
man In care of the. Efficient Housekeeping
department will be answered in these
columns in their turn. This requires con-
siderable time, however, owing 10 the
great number received. So If a personal
or quicker reply is desired STAMPED and
self-addressed envelope must be enclosed
with the question.-The Editor.