. American cookery. WHITE CAKE, CHOCOLATE MARSHMALLOW ICING 216 AMERICAN COOKERY. POP CORN BALLS and dispose side by side on the hotcake. Melt one-fourth a cup of butterand three squares or ounces of chocolatein a dish over hot water, then stir inthree cups of sifted confectioners sugar;add gradually four tablespoonfuls ofstrong coffee and one teaspoonful ofvanilla and beat until creamy; thenspread over the marshmallows on thecake, to cover them completely. Donot cover the cake and marshmallowwith the frosting until the cake is cold. Halloween Cakes Beat half a cup of butter to a cream;gradual
. American cookery. WHITE CAKE, CHOCOLATE MARSHMALLOW ICING 216 AMERICAN COOKERY. POP CORN BALLS and dispose side by side on the hotcake. Melt one-fourth a cup of butterand three squares or ounces of chocolatein a dish over hot water, then stir inthree cups of sifted confectioners sugar;add gradually four tablespoonfuls ofstrong coffee and one teaspoonful ofvanilla and beat until creamy; thenspread over the marshmallows on thecake, to cover them completely. Donot cover the cake and marshmallowwith the frosting until the cake is cold. Halloween Cakes Beat half a cup of butter to a cream;gradually beat in one cup of sugar, thenthree-fourths a cup of nuts, choppedfine, two eggs, beaten light withoutseparating the whites and yolks, thenadd, alternately, half a cup of milk andone cup and three-fourths of floursifted again with two and one-half levelteaspoonfuls of baking powder. Bake in small tins; spread confectionersfrosting above the cakes and set a tinypumpkin, shaped of almond paste, withstrips of anjelica for handles, above thefrosting on each cake. The almondpast
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorketcwhitneyp
