Twentieth Century Cook Book

A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.

Frostings

4 recipes in this part of Twentieth Century Cook Book.

Cream Frosting

Four tablespoonfuls of cream; stir in pulverized sugar until thick enough to spread nicely.

Apple Frosting

Boil one cupful of sugar until it hairs; stir in whites of two eggs well beaten; add a pinch of salt and a pinch of cream tartar. Grate…

Almond Frosting

Blanch one-half pint sweet almonds by putting them in boiling water; stripping off the skins, spread on a dry cloth until cold. Pound a few…

Boiled Frosting

One cupful of granulated sugar, one-half cupful of boiling water; let them boil together until it threads from a cold spoon. Have ready the…

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