A little cook book for a little girl

by Caroline French Benton

Chop a quarter of a pound of marshmallows; put them over the teakettle to get soft; make a plain icing and beat them in.

Maple Filling

2 cups maple syrup. Whites of 2 eggs.

Boil the syrup slowly till it makes a thread when you hold it up; then add it slowly to your beaten egg-whites, beating till cold.

Orange Filling

1 cup powdered sugar. 1 tablespoonful boiling water. Grated rind of 1 orange. 1 tablespoonful orange-juice.

Put the sugar in a bowl, add the rind, then the water and juice, and spread at once on the cake. This icing must be very thick when made, and if is seems thin put in more sugar.

Caramel Filling

2 cups brown sugar. 1/2 cup cream or milk. Butter the size of an egg. 1/2 teaspoonful vanilla.

Mix all together and cook till it is smooth and thick.