Lowney's Cook Book / Illustrated in Colors

Note.—Confectioner’s sugar varies in thickening properties. Should this frosting be too thick, dilute with a small quantity of hot water or milk.

Boiled Frosting No. 1

1 cup sugar
⅓ cup hot water
1 teaspoon lemon juice
1 egg white
⅛ teaspoon cream of tartar
1 teaspoon vanilla

Boil sugar and water until it threads; pour on to the beaten egg white, pouring in a steady stream and very slowly, adding, while beating, cream of tartar, lemon juice and vanilla; stir until thick. Spread on cold cake.

Boiled Frosting No. 2

1 cup sugar
⅓ cup water
2 egg whites
1 tablespoon lemon juice
1 teaspoon vanilla

Follow rule for cooking Boiled Frosting No. 1.

Confectioner’s Frosting No. 1

1 cup confectioner’s sugar
1 egg white
1 teaspoon flavoring extract
½ teaspoon lemon juice

Mix ingredients and beat until thick.

Confectioner’s Frosting No. 2

Same ingredients as Confectioner’s Frosting No. 1, omitting vanilla, and flavoring with strawberry, raspberry, or orange juice.

Confectioner’s Frosting No. 3

3 tablespoons milk, cream, or boiling water
confectioner’s sugar
flavoring extract
1 teaspoon lemon juice

Add sufficient sugar to liquid to make of consistency to spread; add flavoring and use.

Caramel Frosting No. 1

1 cup brown sugar
⅓ cup cream
few grains salt
3 tablespoons caramelized sugar

Boil sugar and cream till it begins to thread; add caramelized sugar and spread.

Caramel Frosting No. 2

2 cups brown sugar
1 cup thin cream
1 tablespoon butter
few drops vanilla

Mix ingredients except vanilla, and boil without stirring until a soft ball can be formed; add vanilla. Beat until creamy. Spread.

Chocolate Frostings

See p. 282.

Coffee Frosting

Confectioner’s Frosting No. 1
2 tablespoons black coffee

Follow directions for Confectioner’s Frosting No. 1.

Fudge Frosting

2 tablespoons butter
1 cup sugar
2 squares Lowney’s chocolate
1 teaspoon vanilla
⅓ cup milk

Cook sugar, milk and chocolate six minutes; add butter; cook six minutes; add vanilla, and beat until of consistency to spread.

Fudge Nut Frosting

Add one cup shredded nuts to Fudge Frosting, just before removing from fire.

Gelatine Frosting

1 teaspoon granulated gelatine
1 tablespoon cold water
¼ cup boiling water
confectioner’s sugar
1 teaspoon vanilla

Soak gelatine in cold water; add boiling water, stir until dissolved; add sugar until of consistency to spread. Flavor and use.

Cocoanut Frosting

Use rule for Fudge Frosting; add one cup shredded cocoanut.

Maple Frosting

1 cup maple sugar
1 cup boiling water
1 egg white
⅛ teaspoon cream of tartar

Boil sugar, water and cream of tartar until thread is formed. Pour on to the beaten white, and continue beating until of consistency to spread.

Marshmallow Frosting

1 cup sugar
⅛ cup hot water
½ pound marshmallows
white of one egg
1 teaspoon vanilla

Melt marshmallows in double boiler. Cook sugar and water until thread is formed. Pour on to the beaten white. Add melted marshmallows, flavoring, and beat until of consistency to spread.

Marshmallow Nut Frosting

Add one cup shredded walnuts or castañas to Marshmallow Frosting.

Tutti-frutti Frosting

Add one cup mixed candied fruit and nuts to Marshmallow Frosting.

Orange Frosting

confectioner’s sugar
4 tablespoons orange juice
2 egg yolks
grated rind one orange
1 teaspoon lemon juice

Soak rind in fruit juice one half hour; strain; add remaining ingredients until of consistency to spread.

Nougat Frosting

1 cup chopped almonds
4 tablespoons sugar
1 cup sugar
⅓ cup boiling water
2 egg whites

Brown almonds in oven. Caramelize four tablespoons sugar, add almonds, cool, and pound. Boil sugar and water until it threads, add almond powder, pour on to the beaten whites, and beat until thick enough to spread.

Fig Frosting

To Confectioner’s Frosting No. 1 add one cup figs which have been boiled in one half cup water until tender, and chopped until fine.

Wine Frosting

To Boiled Frosting No. 2 add one tablespoon Madeira or sherry wine, and omit vanilla.

Fondant

3 cups sugar
1½ cups water
¼ teaspoon cream of tartar
flavoring

Boil sugar and water until a soft ball can be formed. Wash sides of saucepan with moist cheese cloth, as fast as the sugar crystallizes. Pour on to marble. When it begins to harden, work with a spatula until creamy. Chill, flavor, melt, and use for frosting.

Ornamental Frosting

4 egg whites
2 tablespoons lemon juice
confectioner’s sugar
flavoring

To egg whites add three tablespoons sugar. Beat five minutes, add sugar in small quantities, beating five minutes between each addition. Continue thus until frosting is stiff enough to spread. Use pastry bag and tube to decorate cake with this frosting.

Brown Sugar Frosting

1 cup brown sugar
⅓ cup water
2 egg whites
1 tablespoon lemon juice
1 teaspoon vanilla

Make the same as Boiled Frosting.

Marshmallow Frosting No. 2

Boiled Frosting
½ pound marshmallows

Heat marshmallows in oven; when puffed arrange on top of cake and pour Boiled Frosting over them.

Mocha Frosting

½ cup butter
1¼ cups confectioner’s sugar
¼ cup flour
1 cup granulated sugar
¼ teaspoon salt
2 eggs
1½ cups scalded milk
¼ cup strong coffee
2 squares Lowney’s Premium Chocolate (melted)
1 teaspoon vanilla

Cream butter; add confectioner’s sugar. Beat eggs; add granulated sugar, flour, salt, milk, coffee and chocolate. Cook in double boiler ten minutes; cool, flavor, and add to creamed butter. Use for filling and frosting for mocha cakes.

FILLINGS

Rich Chocolate Filling

5 egg yolks
½ cup sugar
2 tablespoons cornstarch
2 cups milk
3 ounces Lowney’s Premium Chocolate
2 tablespoons boiling water
¼ teaspoon salt
1 teaspoon vanilla

Melt chocolate; add hot water. Mix sugar and cornstarch, add yolks of eggs and milk, and cook in double boiler until mixture thickens, stirring constantly. Add flavoring, salt, and chocolate mixture.

Simple Chocolate Filling

4 ounces Lowney’s Premium Chocolate
3 tablespoons milk
¾ cup sugar
2 teaspoons butter
1 egg
¼ teaspoon salt
1 teaspoon vanilla, or
1 tablespoon wine

Melt chocolate, add remaining ingredients except flavoring, and cook in double boiler until it thickens, stirring constantly. Cool and add flavoring.

One cup chopped nuts or one cup shredded cocoanut or one cup mixed fruit may be added to this filling.

Cocoa Nougat Filling

1 cup sugar
⅓ cup water
⅛ teaspoon cream of tartar
1 teaspoon flavoring
⅛ teaspoon salt
1 egg white
1 cup nut meats, cut very fine
¼ cup Lowney’s Cocoa
3 tablespoons powdered sugar
1 egg yolk
½ cup heavy cream

Mix nut meats, egg yolk and powdered sugar; add cream beaten until stiff. Boil sugar and hot water until a thread is formed. Pour sugar mixture on to slightly beaten white of egg; add cream of tartar and flavoring, and beat until thick enough to spread. Add nut mixture, beat well, and spread over cakes.

Note.—If this mixture becomes too thick, it may be thinned by adding a small quantity of hot water.

Caramel Filling

1 cup cream
¾ cup sugar
2 tablespoons butter
6 tablespoons caramelized sugar
1 teaspoon vanilla

Cook butter, sugar and cream together until it threads. Add caramelized sugar and flavoring. Cool and fill.

Cocoanut Filling

1 cup milk
1 tablespoon butter
2 egg yolks
1 cup powdered sugar
2 tablespoons cornstarch
1 cup grated cocoanut
juice and rind 1 lemon

Mix cornstarch, sugar and egg yolks; add milk, butter, and cook twenty minutes, stirring occasionally; add lemon rind, juice and cocoanut.

Coffee Filling

Use rule for Cocoanut Filling, substituting one half cup black coffee for cocoanut, omitting lemon, and cooking after addition of coffee until mixture thickens.

Cream Filling

1 cup sugar
¼ cup cornstarch
1 tablespoon butter
2 eggs
1½ cups milk
⅛ teaspoon salt
1 teaspoon flavoring

Mix cornstarch, sugar and eggs; add milk and butter; cook in double boiler twenty minutes, stirring constantly. Cool, add salt, flavoring, and spread between cakes.

Curaçoa Filling

Use rule for Cream Filling, adding one tablespoon orange curaçoa.

Date Filling

2 cups dates
½ cup beaten cream
2 tablespoons lemon juice
½ cup powdered sugar

Remove stones and cut dates in small pieces; add remaining ingredients and spread between cakes.

Fig Filling

2 cups figs, chopped
½ cup sugar
⅓ cup boiling water
2 tablespoons lemon juice
1 tablespoon butter
few grains salt

Cook ingredients in double boiler until of consistency to spread.

Date and Almond Filling

1 cup sugar
⅓ cup thin cream
2 egg whites
1 cup chopped dates
½ cup chopped almonds

Boil sugar and cream until it threads. Pour on to the whites of eggs; add chopped dates and almonds. Cool and use for filling.

Maple Filling

1 cup maple sirup
1 egg white
½ cup beaten cream
few grains salt

Boil sirup until it threads; pour on to the beaten white; add cream, salt, and beat until thick enough to spread.

Marshmallow Filling

½ pound marshmallows
1 egg white

Melt marshmallows in top of double boiler; when liquefied, pour on to the beaten white, beat until thick.

Lemon Filling

2 egg whites
1 cup powdered sugar
2 teaspoons gelatine
2 tablespoons boiling water
1 teaspoon cold water
2 tablespoons lemon juice
grated rind 1 lemon

Cover gelatine with cold water; dissolve in boiling water; add to beaten whites with sugar, rind and juice.

Nougat Filling

Boiled frosting
1 egg
1 cup chopped nut meats
¼ cup powdered sugar
¼ cup cream

Beat egg; add powdered sugar, beaten cream and nut meats; add mixture to Boiled Frosting. Beat until thick enough to spread.

Nut and Raisin Filling

1 cup raisins
1 cup chopped nuts
1 egg white
2 tablespoons lemon juice
½ teaspoon salt
½ cup powdered sugar

Seed raisins and chop until fine; add chopped nuts. Beat egg until stiff; add sugar, nuts, raisins and lemon juice.

Orange Filling

Cream Filling
juice and rind 1 orange
1 tablespoon lemon juice
1 teaspoon butter
½ cup orange pulp

Mix fruit juice and grated rind, butter, Cream Filling and orange pulp. Spread on cake.

Fudge Filling

2 cups sugar
2 cups rich milk
4 squares chocolate
4 tablespoons butter
1 teaspoon vanilla

Mix all ingredients and let stand on back of range until mixture liquefies. Boil until a soft ball is formed. Beat until creamy. Spread between cakes.