Mix cream with coffee or cocoa or both. Add sugar, one of the flavorings and salt. Beat until stiff and use to frost any kind of chocolate, white, yellow, chiffon or sponge type cake. Do not use with fruit flavored cakes.
note: The coffee & cocoa makes a mocha flavored frosting. This is a very stiff mixture and may be thinned with light cream to make spreading easier.
The coffee alone, without cocoa used on devil's food cake is especially good. The cocoa, without the coffee, makes a lightly flavored chocolate frosting.
PICKLED WATERMELON RIND
- 7 lbs. rind (skinned)
- 3½ lb. gran. sugar
- 1 pt. white vinegar
- ½ t oil of cloves
- ½ t oil of cinnamon
Wash rind, and cut into desired size, 1"✕1", or oblong. Cover rind with boiling water. Parboil in this water until the rind can be pierced with a fork, but not too soft. Bring sirup, made of remaining ingredients, to boil. Pour over drained rind. Cover tightly and put in cool place overnight. In the morning drain off sirup, boil for few minutes and pour over rind again. Do the same thing the next morning. On 3rd morning heat rind in sirup slowly until boiling. Fill sterilized jars, cover with wax and seal.
CHEESE STRAWS
- 2 C flour
- ¼ t salt
- ½ C shortening
- 1½ C grated cheese
- 2 t Worcestershire sauce
- cayenne pepper