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Sugar: a Great Source of Heat and Energy: Frosting

BOILED CHOCOLATE FROSTING 1 1/2 cups of fine granulated 2 ounces of chocolate, melted sugar Whites of 2 eggs, beaten dry 3/4 cup of sweet milk 1 teaspoonful of vanilla extract Cook the sugar and milk to 238 deg F. (soft ball) in the same manner as the sugar and water were cooked in the boiled frosting; add the melted chocolate and, without stirring, pour together onto the whites of eggs. Flavor when cold. This frosting, if it be a little undercooked, will harden upon the outside in time. If it runs from the cake and is returned when cooler, it will not have its original gloss.

NUT CARAMEL FROSTING 1/2 cup of granulated sugar 2 tablespoonfuls of caramel cooked to caramel syrup 1/2 cup of boiling water 1/4 cup of water 1 cup of granulated sugar White of 1 egg, beaten dry 1/2 cup of pecan nut meats Add the half cup of boiling water to the caramel and let simmer to a thick syrup. Turn this into a bottle for use as required. Boil the sugar, syrup and water to 238 deg F. or until the syrup dripping from the spoon spins a thread two inches in length. Pour onto the white of egg, beating with an egg beater meanwhile. When all the syrup has been added to the egg, take out the beater, set the dish of frosting over the fire in a dish of boiling water, and beat until the frosting thickens and begins to sugar a little on the sides of the dish; beat in the nuts and spread at once upon a cake, leaving the surface uniformly rough, or with the spoon fashion waves through the frosting. When this is cooked just right, it cuts without crumbling. DIVINITY FROSTING 2 cups of sugar (granulated 1 cup of pecan nut meats brown or maple) 1/4 teaspoonful of salt 1/2 cup of Karo Corn syrup 4 cooked figs, cut in slices 1/2 cup of water 1 teaspoonful of vanilla extract Whites of 2 eggs, beaten dry Boil the sugar, syrup and water to about 236 deg F. (the beginning of the soft ball stage). Pour in the usual manner onto the whites of the eggs and return to the fire to cook over hot water until the mixture sugars slightly on the edge; add the nuts, salt, fruit and flavoring and spread upon the cake. CARAMEL MARSHMALLOW FROSTING 1 1/2 cups of brown sugar 1 teaspoonful of butter 1/2 cup of cream 1/2 pound of marshmallows Cook the sugar, cream and butter forty minutes, counting the time after boiling acutally begins. Remove from the fire and beat in the marshmallows. Continue beating until the frosting is of a consistency to spread. CONFECTIONER'S CHOCOLATE FROSTING 1/4 cup of granulated sugar Confectioner's sugar to make a 1/4 cup of boiling water paste 1 ounce of chocolate 1 teaspoonful of vanilla Cook the granulated sugar and water about five minutes; add the chocolate and let stand till melted, then stir in the sugar and extract. Use while hot. If any be "left over," set aside, covered. When ready to use, add a little hot water and confectioner's sugar if necessary, and it is ready to use. CONFECTIONER'S CARAMEL FROSTING 4 tablespoonfuls caramel syrup sifted confectioner's sugar 5 ounces (about one cup) of 1 teaspoonful of vanilla Heat the syrup, then stir in the sugar and vanilla. If too stiff to spread, add a little boiling water; if too thin, a little more sugar is needed. FROSTING WITH GELATINE 1 level teaspoonful of gelatine 3/4 cup of confectioner's sugar, 1 tablespoonful of cold water sifted 2 tablespoonfuls of boiling 1/2 teaspoonful of vanilla ex- water tract Soften the gelatine in the cold water and dissolve in the boiling water; stir in the sugar and flavoring and beat until of the proper consistency. This frosting may be used with pastry bag and tube. If it does not flow freely, set the bag in a warm (not hot) place for a few minutes. MARSHMALLOW ICING 1 cup of granulated sugar 1/4 pound of marshmallows 1/4 cup of water 1/2 teaspoonful of vanilla ex- The whites of 2 eggs tract Boil the sugar and water (as in making foundant) to 240 deg F. Pour in a fine stream upon the egg whites, beaten dry, beating constantly meanwhile. Beat occasionally until cool; add the marshmallows cut in four pieces, each, and the vanilla. This makes a light, fluffy icing that will not run from a cake.