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Cake Filli Ings and Icings: Frosting
Chocolate Frosting. cupful cream, 1½ squares Runkel's Chocolate, 1 egg, teaspoonful butter, ½ teaspoonful McIlhenny's Mexican Vanilla, Confectioner's sugar.
Put the chocolate in a bowl to melt over hot water, scald the cream and pour over it, add the beaten yolk of egg and butter. Beat with a fork and sift in enough confectioner's sugar to make it of the proper consistency; last of all put in the vanilla, and spread over the cake. This frosting used on layers of white cake with chocolate filling between makes a delicious combination. Orange Frosting.
Rind 1 orange, MRS. CURTIS'S COOKBOOK 3 tablespoonfuls orange juice, 1 teaspoonful lemon juice, Confectioner's sugar.
Sift into the orange juice and rind enough confectioner's sugar to make this frosting spread.
Coffee Frosting.
Use the recipe given for White- Mountain frosting, only substitute cupful strong coffee for boiling water, and leave out any flavoring. Caramel Frosting. cupful cream, Dash salt, 2 tablespoonfuls caramel, 1 cupful light-brown sugar.
Boil together the brown sugar and cream for five minutes, then add the caramel and salt. Beat till cool and creamy, and pour while warm over the cake.
Maple-Sugar Frosting. 4 tablespoonfuls boiling water, pound maple sugar, White 1 egg.
Boil the sugar and water together till it spins a thread. Pour over the white of egg beaten till stiff, and whip till thick enough to spread.
Fondant Icing. 2 cupfuls sugar, 1 teaspoonful cream of tartar, 1 cupful boiling water, 1 tablespoonful McIlhenny's Mexican Vanilla.
Mix the sugar and cream of tartar together, pour the water over it, and boil till it forms a little soft ball when dropped into cold water. Pour it out on an oiled platter, beat and knead till of the consistency of lard.
Allow it to cool. When ready to use, soften it over boiling water, stirring with a fork till it is creamy. Add the flavoring, and pour over the cake. By first using this icing on a cake, then covering when hard and smooth with Runkel's Sweet Chocolate melted, you have what is called a chocolate-cream icing. the Decorating Icing. - Whip whites of 2 eggs to a very stiff froth, then add slowly powdered sugar until the mixture is so stiff that every point and thread left by the beater will hold its place. It requires beating a long time. It is the same as meringue mixture, except that it is made hard with sugar instead of by drying, and takes about ½ cupful sugar to each egg.-MARY RONALD.