WATKINS COOK BOOK

MAPLE ICING

1 cup maple syrup
2 egg whites

Boil the syrup until it becomes
clear. Beat the egg whites un-
til stiff and dry, then gradually
add the hot syrup. Continue to
whip till the mixture is of right
consistency to spread.

SEA FOAM ICING

1 egg white

1 cup sugar

Any Watkins extract or
flavor

4 tablespoons water

14 teaspoon cream of tartar

Make a syrup with water and
sugar and boil until it spins a
thread. Then pour it on beaten
egg white and continue to beat,
then add the cream of tartar and
flavor. Spread on cake.

BUTTER FROSTING
1 cup powdered sugar
2 teaspoons Watkins Vanilla
3 tablespoons butter

Mix into a cream with a knife
and spread on cake.

CHOCOLATE DROP CAKES

14 cup shortening

1 cup brown sugar.

1 well-beaten egg

cup milk

11% cups flour

l4 teaspoon soda

2 squares chocolate, melted
1 cup chopped nuts

1 teaspoon Watkins Vanilla

Beat shortening to which
gradually add brown = sugar,

«34>

beaten egg. milk. Sift and mix .

flour and soda, then add to the
mixture. Pour in the melted
chocolate, nuts and_ vanilla.
Drop the mixture by spoonfuls
on an unbuttered pan, about
one inch apart. Sprinkle with
chopped nuts and bake in a
moderate oven. 350 degrees F.

NUT COOKIES

14 cup butter

16 cup sugar

2 eggs

34 cup flour

1 teaspoon lemon juice

1 teaspoon Watkins Baking
Powder

34 cup chopped nuts

Cream the butter and add the ~

sugar and the well-beaten eggs.
Sift the flour and baking powder
together. Add to the first mix-
ture. Pour in the lemon juice
and the nuts. Drop on an un-
buttered pan with a teaspoon,
about one inch apart. Sprinkle
with chopped nuts and bake in
a slow oven.

APPLE PUFF

4 cups of thick apple sauce
4 egg whites

Sugar

Grated orange peel

Water

Make a thick apple sauce, put
it through a strainer, add the
sugar and the orange peel. Heat
on stove in order that the re-
mainder of the water may
evaporate. Remove and add the
well-beaten egg whites. Place in
a buttered pan and bake in a
moderate oven. Serve im-
mediately.