Cooked Frostings White Mountain

Ingredients:

1 c. sugar 1/3 c. water 1/8 tsp. cream of tartar

1 egg white

1 tsp. lemon juice

1 tsp. vanilla

Method:

Boil first three ingredients to thread stage. Pour slowly on beaten white, add flavoring, and heat until thick enough to spread.

Chocolate I

2-4 oz. chocolate melted.

Add to White Mountain Frosting before spreading on cake.

Chocolate II

4 oz. chocolate melted with a little milk. Cook until thickens, add 1 c. sugar. Remove from fire, add 1 tbsp. butter, 1 tsp. vanilla. Beat until smooth.

Fudge Frosting

Ingredients:

1 c. sugar 1/3 c. milk

2 oz. chocolate Method:

Boil to soft ball stage. Add 2 tbsp. butter and 1 tsp. vanilla. Cool. Beat until thick enough to spread.

Maple

1/2 lb. maple sugar 1/4 c. boiling water

1 egg white

Break or grate sugar. Method same as White Mountain.

Caramel 1 c. brown sugar 1/2 c. granulated sugar

3/4 c. cream 1/2 tbsp. butter

Prepare As Fudge Frosting

Uncooked Frostings

Confectioners' Frosting

Ingredients:

2 tbsp. water, milk, fresh fruit confectioners' sugar juice or cream flavoring

Method:

To the liquid add enough sifted sugar to make of right consistency to spread, then add flavoring.

Chocolate Frosting Ingredients:

2 oz. chocolate 3 tbsp. hot water

1 tbsp. butter confectioners' sugar

1/4 tsp. vanilla Method :

Melt chocolate over boiling water, add butter and hot water. Cool, and add sugar to make of right consistency to spread. Flavor with vanilla.

Cocoa Frosting

Ingredients:

2 tbsp. cocoa 1 tbsp. butter boiling water to make paste confectioners' sugar

1 tsp. vanilla

Coffee Frosting

Ingredients:

2 tsp. cocoa 1 tbsp. butter confectioners' sugar 2 tbsp. strong coffee

Method :

Melt butter in the hot coffee. Add cocoa and sugar until of right consistency to spread.

Mocha Frosting

Ingredients:

I c. butter 1 tbsp. breakfast cocoa '

II c. confectioners' sugar coffee infusion

Method:

Cream butter, and add sugar gradually, continuing the beating; then add cocoa and coffee infusion drop by drop until of right consistency to spread.

Orange Frosting

Ingredients :

4 tbsp. orange juice 1 tsp. lemon juice rind 1 orange

Method:

Soak rind in the juice 1/2 hour, strain. Add 2 egg yolks, and confectioners' sugar to spread.

Cake Fillings

Lemon

Ingredients:

1 c. sugar

2 1/2 tbsp. flour rind of 2 lemons

1/4 c. lemon juice

1 egg

1 tsp. butter

Orange

1/2 c. sugar 2 1/2 tbsp. flour rind 1/4 orange 1/2 c. orange juice 1/2 tbsp. lemon juice 1 egg

1 tsp. butter

Method:

Mix sugar and flour, add fruit juice and rind. Cook 20 minutes in double boiler. Add egg and cook a little longer, stirring constantly. Add butter and cool.