Note.—Confectioner’s sugar varies in thickening properties. Should this frosting be too thick, dilute with a small quantity of hot water or milk.
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.
Follow rule for cooking Boiled Frosting No. 1.
Mix ingredients and beat until thick.
Same ingredients as Confectioner’s Frosting No. 1, omitting vanilla, and flavoring with strawberry, raspberry, or orange juice.
Add sufficient sugar to liquid to make of consistency to spread; add flavoring and use.
Boil sugar and cream till it begins to thread; add caramelized sugar and spread.
Mix ingredients except vanilla, and boil without stirring until a soft ball can be formed; add vanilla. Beat until creamy. Spread.
See p. 282.
Follow directions for Confectioner’s Frosting No. 1.
Cook sugar, milk and chocolate six minutes; add butter; cook six minutes; add vanilla, and beat until of consistency to spread.
Add one cup shredded nuts to Fudge Frosting, just before removing from fire.
Soak gelatine in cold water; add boiling water, stir until dissolved; add sugar until of consistency to spread. Flavor and use.
Use rule for Fudge Frosting; add one cup shredded cocoanut.
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.
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.
Add one cup shredded walnuts or castañas to Marshmallow Frosting.
Add one cup mixed candied fruit and nuts to Marshmallow Frosting.
Soak rind in fruit juice one half hour; strain; add remaining ingredients until of consistency to spread.
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.
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.
To Boiled Frosting No. 2 add one tablespoon Madeira or sherry wine, and omit vanilla.
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.
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.
Make the same as Boiled Frosting.
Heat marshmallows in oven; when puffed arrange on top of cake and pour Boiled Frosting over them.
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.
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.
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.
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.
Cook butter, sugar and cream together until it threads. Add caramelized sugar and flavoring. Cool and fill.
Mix cornstarch, sugar and egg yolks; add milk, butter, and cook twenty minutes, stirring occasionally; add lemon rind, juice and cocoanut.
Use rule for Cocoanut Filling, substituting one half cup black coffee for cocoanut, omitting lemon, and cooking after addition of coffee until mixture thickens.
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.
Use rule for Cream Filling, adding one tablespoon orange curaçoa.
Remove stones and cut dates in small pieces; add remaining ingredients and spread between cakes.
Cook ingredients in double boiler until of consistency to spread.
Boil sugar and cream until it threads. Pour on to the whites of eggs; add chopped dates and almonds. Cool and use for filling.
Boil sirup until it threads; pour on to the beaten white; add cream, salt, and beat until thick enough to spread.
Melt marshmallows in top of double boiler; when liquefied, pour on to the beaten white, beat until thick.
Cover gelatine with cold water; dissolve in boiling water; add to beaten whites with sugar, rind and juice.
Beat egg; add powdered sugar, beaten cream and nut meats; add mixture to Boiled Frosting. Beat until thick enough to spread.
Seed raisins and chop until fine; add chopped nuts. Beat egg until stiff; add sugar, nuts, raisins and lemon juice.
Mix fruit juice and grated rind, butter, Cream Filling and orange pulp. Spread on cake.
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.
Add one cup chopped nuts to Fudge Filling.
Add one and one half cups chopped nuts and candied fruits to Fudge Filling.
Melt one half pound marshmallows in double boiler and add to Fudge Filling.
Mix ingredients, spread between cake.
Mix pineapple, fruit juice and rind, and enough confectioner’s sugar to make of consistency to spread.