Archie’s Recipe Book

Chocolate #4 (Alma Teague)

Cook and cool above ingredients then add cream and 4x sugar to right consistency.

Queen of hearts #5 (fluffy pink)

Cook sugar, water, and cream tarter together until it will spin a thread 6 inches long. Sit off fire and beat eggs until stiff and dry. Pour syrup over egg whites in a thin stream, beating all the time. Continue to beat until it begins to loos its gloss and will hold it’s shape. Remove 1 cup icing and cold red for decorating and complete decorating with red candy hearts

#6 (Divinity)

Combine sugar, cream of tarter, and water and cook to hard ball stage (or 242ºF on a candy thermometer) . Beat egg whites until stiff, but not dry. Very slowly pour syrup over egg whites beating constantly until very thick. Fold in vanilla, cherries, and nuts and frost cake.