white of 1 egg 1/2 cup currant or other jelly
Put unbeaten egg white and jelly together into bowl and beat with egg beater or wire whip until stiff. Spread between layers or on top of cake.
SEA FOAM ICING
1 cup brown sugar 1/3 cup water white of 1 egg 1 teaspoon Dr. Price’s Baking Powder
Boil sugar and water without stirring until syrup spins a thread; add hot syrup slowly to beaten egg white, beating continually, preferably on platter with wire whip. Add baking powder, when icing foams put between layers and on top of cake.
1 cup confectioners’ sugar 4 tablespoons cocoa white of 1 egg 1 teaspoon vanilla extract 1 teaspoon melted butter 1 tablespoon cream
Add sugar and cocoa slowly to beaten egg white. Then add vanilla, melted butter and cream to make soft enough to spread on cake.
FRESH STRAWBERRY ICING
Crush ten strawberries with a little sugar and a few drops lemon juice and let stand until juicy; then mix in gradually three cups of confectioners’ sugar or sufficient to spread easily. Put between layers and on top of cake.
BROWN SUGAR ICING AND FILLING
3 cups brown sugar 1 cup milk 1 tablespoon butter 1 teaspoon vanilla extract
Cook sugar, milk and butter together until it forms a soft ball when tested in cold water; add vanilla. Beat until thick and spread on cake.
BUTTERSCOTCH ICING AND FILLING (Without Sugar)
2 cups light syrup 1/2 cup butter 1/2 cup milk
Boil syrup, butter and milk together until it forms a soft ball when tested in cold water. Cool slightly without stirring and pour while warm on cake.
Chopped nuts may be added while icing is still soft.
COOKIES AND SMALL CAKES
COCOA DROP CAKES
4 tablespoons shortening 1 cup sugar 1 egg 1/2 cup milk 1-3/4 cups flour 3 teaspoons Dr. Price’s Baking Powder 1/2 cup cocoa 1/4 teaspoon salt 1 teaspoon vanilla extract
Cream shortening; add sugar and beaten egg; beat well and add milk slowly; sift flour, baking powder, cocoa and salt into mixture; stir until smooth; add vanilla. Half fill greased muffin tins with batter and bake in moderate oven about 20 minutes. Cover with boiled icing page 16.
Or bake in shallow pan; cool, and before removing cut across diagonally to make diamond-shaped pieces; cover with icing.
RAISIN DROP CAKES
4 tablespoons shortening 1 cup sugar 1 egg 2/3 cup milk 1-3/4 cups flour 3 teaspoons Dr. Price’s Baking Powder 1/8 teaspoon salt 1 cup raisins 1 teaspoon vanilla extract