Aunt Virginia's Icing for Cakes For common sized cake, take the white of 1 egg and beat to a stiff froth. Then add 9 teaspoons of double refined sugar and 1 of rice starch. Beat 15 minutes without cessation. Spread it on the cake with a knife and dry in a slow oven. 124 Cakes and Cookies Aunt Virginia's Chocolate Icing Two cups granulated sugar. Dissolve in the least bit of water, let it boil until it candies In water. As soon as it candies, pe»ur it over the beaten whites of 2 eggs. Dissolve chocolate over the steam of tea kettle, and stir in with the above. Aunt Emery's Chocolate Frosting 4 squares chocolate whites of 2 eggs 2 cups sugar 1 teaspoon vanilla, if desired J^ cup of boiling water Melt chocolate over tea kettle. Beat whites of eggs stiflF and put them on a large platter. Add water to sugar and boil without stirring until a little when dropped into a cup of cold water will form a soft ball between the thumb and fore- finger. Test frequently and do not over boil, as it makes the frosting granulated. Boiling too little makes the frosting too soft to stay properly on the cake. When at soft ball stage, remove instantly from fire and pour slowly on the beaten egg whites, stirring constantly. Then add chocolate and vanilla, and continue beating until of right consistency to spread. Without the chocolate, this same recipe may be used for any flavoring, merely adding lemon, orange, etc., in its place. Make maple frosting exactly the same, using maple sugar instead of granulated, or J^ maple and 3^ granulated. This makes enough for a two-layer cake, if desired, with very thick frosting, enough for a three-layer cake, if not so thick. Cakes and Cookies 125 Aunt Elinor's Chocolate Marshmallow Icing ^ lb. marshmallows 4 tablespoons coiFee 1 tablespoon vanilla }^ cup butter 3 ozs. Baker's chocolate 3 cups confectioners sugar Cut marshmallows in bits (scissors are easier than knife.) Place side by side on hot cake and leave to cool. Melt choco- late and butter over hot water, then stir in sugar, coffee and vanilla. Beat until creamy, then spread over marshmallows so as to cover them completely. Do not put this frosting on until cake is cold. Aunt Elinor's Frosting 1 cup confectioners sugar 1 teaspoon vanilla extract 1 tablespoon boiling water J^ teaspoon butter✪ Aunt Elinor's Frosting Put sugar in bowl with lump of butter, pour boiling water over butter and stir until smooth. Add extract. If icing is too thick, add more water, if too thin, more sugar. This quan- tity will ice only a very small cake. Add cocoa, if desired. Aunt Virginia's Caramel Icing 3 cups of brown sugar 2 cups of water or cream 2 tablespoons butter✪ Aunt Virginia's Caramel Icing Cream is best Boil until nearly crisp, then beat until creamy, and spread immediately with knife. 126 Cakfs and Cookies Aunt Emery's Maple Icing 1 lb. maple sugar 1 cupful cream✪ Aunt Emery's Maple Icing Break sugar in pieces and pour over it the cream. Put on stove and bring to boil. Boil until it forms a soft ball when dropped in cold water. Take from stove and beat with a wooden spoon for 15 minutes. Aunt DelPs Orange Icing White of 1 egg, well-beaten J^ cup water 1 cup granulated sugar orange flavoring✪ Aunt Dell's Orange Icing Boil sugar in water till it threads when dropped from a spoon. Pour over beaten white and add flavoring. Beat until right consistency to spread. Aunt Elinor's Orange Icing Yolks of 2 eggs About 2 cupsful of confec- Rind of 2 oranges, grated tioners sugar Orange juice✪ Aunt Elinor's Orange Icing Stir egg yolks, sugar and grated rind together and thin with orange juice until right consistency to spread. Cakes and Cookies 127 Aunt Virginia's Lemon Butter for Jelly Cake ✪ Aunt Virginia's Lemon Butter for Jelly Cake

AI-modernized reading of the original text

Aunt Virginia's Icing for Cakes For common sized cake, take the white of 1 egg and beat to a stiff froth. Then add 9 teaspoons of double refined sugar and 1 of rice starch. Beat 15 minutes without cessation. Spread it on the cake with a knife and dry in a slow oven. 124 Cakes and Cookies Aunt Virginia's Chocolate Icing Two cups granulated sugar. Dissolve in the least bit of water, let it boil until it candies in water. As soon as it candies, pour it over the beaten whites of 2 eggs. Dissolve chocolate over the steam of tea kettle, and stir in with the above. Aunt Emery's Chocolate Frosting 4 squares chocolate whites of 2 eggs 2 cups sugar 1 teaspoon vanilla, if desired J^ cup of boiling water Melt chocolate over tea kettle. Beat whites of eggs stiff and put them on a large platter. Add water to sugar and boil without stirring until a little when dropped into a cup of cold water will form a soft ball between the thumb and forefinger. Test frequently and do not over boil, as it makes the frosting granulated. Boiling too little makes the frosting too soft to stay properly on the cake. When at soft ball stage, remove instantly from fire and pour slowly on the beaten egg whites, stirring constantly. Then add chocolate and vanilla, and continue beating until of right consistency to spread. Without the chocolate, this same recipe may be used for any flavoring, merely adding lemon, orange, etc., in its place. Make maple frosting exactly the same, using maple sugar instead of granulated, or J^ maple and 3^ granulated. This makes enough for a two-layer cake, if desired, with very thick frosting, enough for a three-layer cake, if not so thick. Cakes and Cookies 125 Aunt Elinor's Chocolate Marshmallow Icing ^ lb. marshmallows 4 tablespoons coffee 1 tablespoon vanilla }½ cup butter 3 ozs. Baker's chocolate 3 cups confectioners sugar Cut marshmallows in bits (scissors are easier than knife.) Place side by side on hot cake and leave to cool. Melt chocolate and butter over hot water, then stir in sugar, coffee and vanilla. Beat until creamy, then spread over marshmallows so as to cover them completely. Do not put this frosting on until cake is cold. Aunt Elinor's Frosting 1 cup confectioners sugar 1 teaspoon vanilla extract 1 tablespoon boiling water J^ teaspoon butter Put sugar in bowl with lump of butter, pour boiling water over butter and stir until smooth. Add extract. If icing is too thick, add more water, if too thin, more sugar. This quantity will ice only a very small cake. Add cocoa, if desired. Aunt Virginia's Caramel Icing 3 cups of brown sugar 2 cups of water or cream 2 tablespoons butter Cream is best Boil until nearly crisp, then beat until creamy, and spread immediately with knife. 126 Cakfs and Cookies Aunt Emery's Maple Icing 1 lb. maple sugar 1 cupful cream Break sugar in pieces and pour over it the cream. Put on stove and bring to boil. Boil until it forms a soft ball when dropped in cold water. Take from stove and beat with a wooden spoon for 15 minutes. Aunt DelPs Orange Icing White of 1 egg, well-beaten J^ cup water 1 cup granulated sugar orange flavoring Boil sugar in water till it threads when dropped from a spoon. Pour over beaten white and add flavoring. Beat until right consistency to spread. Aunt Elinor's Orange Icing Yolks of 2 eggs About 2 cupsful of confec- Rind of 2 oranges, grated tioners sugar Orange juice Stir egg yolks, sugar and grated rind together and thin with orange juice until right consistency to spread. Cakes and Cookies 127 Aunt Virginia's Lemon Butter for Jelly Cake

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Aunt Elinor's FrostingAunt Virginia's Caramel IcingAunt Emery's Maple IcingAunt Dell's Orange IcingAunt Elinor's Orange IcingAunt Virginia's Lemon Butter for Jelly Cake

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