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Chocolate (Cup cream egg yolk teaspoon)

½ cup cream 1 egg yolk 1 teaspoon melted butter 2 cups confectioners' sugar ½ teaspoon vanilla Melt chocolate, add other ingredients, and spread on cake. One cup chopped walnuts makes a chocolate walnut frosting.

NOTE. - Confectioners' sugar varies in thickening properties. Should this frosting be too thick, dilute with a small quantity of hot water or milk. 1 cup sugar cup hot water 1 teaspoon lemon juice Boiled Frosting No. I 1 egg white 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. 1 cup sugar cup water Boiled Frosting No. 2 2 egg whites 1 tablespoon lemon juice 1 teaspoon vanilla Follow rule for cooking Boiled Frosting No. 1.

Confectioners' Frosting No. I 1 cup confectioners' sugar 1 egg white 1 teaspoon flavoring extract ½ teaspoon lemon juice Mix ingredients and beat until thick.

Confectioners' Frosting No. 2 Same ingredients as Confectioners' Frosting No. 1, omitting vanilla, and flavoring with strawberry, raspberry, Confectioners' Frosting No. 3 or orange juice. 3 tablespoons milk, cream, or boiling water confectioners' 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. I 1 cup brown sugar + 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.

See page 269.