The Blue Grass Cook Book

page 278

      NUT FILLING
Use recipe for boiled icing, and when ready to spread on cake, sprinkle chopped
nuts and raisins on each layer and pour icing over. Decorate top and sides with
whole kernels stuck in soft icing. Flavor with bitter almond.

      PRALINE ICING
Miss Mary Bashford

  1 1/2 cups of shelled pecan nuts,

  1 1/2 cups of sugar,

  1 cup of maple syrup,

  1 cup of cream.

Boil till thick and flavor with vanilla. When thick enough to spread on cakes,
add 1 cup of nuts and put between layers. Decorate top with kernels.

      WHITE CREAM CARAMEL
      FILLING
Miss Mary Bashford

  3 cups of white sugar,

  1 1/2 cups of thick, sweet cream,

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