Evening star., 1933-06-09

Some time when you are making boiled
froSting, let it cook until it becomes a
light tan color, then add water and cook
it to the soft-ball stage before pouring
1t into the egg whites. This, favored
with maple extract, is very delicious, but
any kind of flavoring may be used.
Fruit Frosting-Crush one cupful OF
raspberries or Strawberries, add one
third cupful of sugar, and let stand for
an hour or longer, then pass through
sieve. Add a tablespoonful of lemon
Juice and enough confectioner's sugar
to make a paste that will spread and
remain on cake.
Simple Frosting.-Take one cupful OF
brown sugar, moisten it with water
and boil 1t until a little dropped in
cold water forms a soft ball. Remove
from the fire and allow partly to cool.
Beat the white of one egg to a stih
froth, add one teaspoonful Of vanilla
and pour on it the warm sirup in a
thin stream, beating it into the egg,
then spread it on the cake.
Frosting for Cakes.-Bon two cupfuls
Of sugar and one cupful Of water until
it spins a thread. Beat two or three
egg whites very stiff, add the sirup,
beat until quite thick, then add one
level tablespoonful Of cornstarch and
two teaspoonfuls of vanilla f1avoring.
This will be smoother than most FROST
ings and will be neither too hard nor
too soft.
You can use marshmallows as fill
ing by heating them in the oven until
they are soft. Another good filling
consists of thick strawberry preserves,
into which you have worked a table
spoonful of pineapple juice and enough
fresh grated coconut to make paste.
To make a chocolate filling, melt two
squares of chocolate and, when the
sirup is partly cool, add one-half a
cupful Of brown sugar and two table
spoonfuls Of cream. Flavor with tea
spoonful of vanilla and add chopped
nut meats until it is of the right con-
sistency. Use the mixture as q filling
between cookies or loaf cake.
To make a fig filling, put one-half
q pound of figs into saucepan with
four tablespoonfuls of water and place
over a slow fire. Cover the saucepan
and let the figs simmer until the water
is absorbed Then chop the figs very
fine, return them to the fire with one
half a cupful Of hot water and the
juice of half lemon and cook to a
smooth paste. If raisin filling is
preferred, use one cupful of chopped
raisins, one-half cupful Of sugar,
one-han a cupful of water and one
tablespoonful of flour. Boil the mix
ture until thick being careful to watch
it, as 1t burns easily.
Peanut butter filings are good. Mix
half a pound of confectioner's sugar and
level tablespoonful of butter. then add
two tablespoonful Of peanut butter and
enough cream to moisten the mixture
To have whipped cream that will not
separate when made ahead of time, soak
one teaspoonful of granulated gelatin In
one tablespoonful of cold water for five
minutes. Dissolve over hot water. Add
to one cupful of whipping cream and
beat stiff. Sweeten and chill. If you
don't like to whip cream in the regular
way use shaker for the purpose. 1t Is
easier and takes less time.
When Making Pies.
When making blackberry, currant,
rhubarb, cherry or any berry pie that Is
very juicy, beat an egg light and mix
it in with the sugar required for the
fruit. Add little flour, mix thorough