The art of German cooking and baking

Preparation: The chocolate is grated, mixed with the other ingredients, and boiled a few minutes, stirring constantly, until quite stiff. Take off the fire, stir until nearly cold and spread on the cake immediately. —318— No. 14— CHOCOLATE FROSTING No. 3. % lb. of confectionery sugar 1 tsp. of vanilla 2 heaping tbsps. of cocoa 3 — 4 tbsps. of water Preparation: Sugar, cocoa and vanilla are mixed and the cold water gradually stirred in, being careful not to take too much water because the mixture must be thick. Spread on the cake at once. If you wish, add % cup of blanched and chopped almonds. No. 15— VANILLA FROSTING. 1 lb. of confectionery sugar Sufficient cream to make the 1 tbsp. of vanilla frosting of proper consistency Preparation: Vanilla is added to the sugar and the cream in y^ teaspoonfuls. Take only sufficient cream to make the frosting of consistency to spread. No. 16— LEMON FROSTING. 1 lb. confectionery sugar Cream, if necessary Juice of 1 lemon Preparation: The lemon juice is mixed with the sugar and stirred a while. If the frosting is too thick, add more cream. No. 17— TUTTI-FRUTTI FROSTING No. 1. 1 % cups of sugar % cup of cocoanut 1 tbsp. of cocoa or chocolate % cup of chopped walnuts 1 tbsp. of butter % cup of milk % cup of finely chopped raisins The ingredients are mixed well and cooked until the mixture may be spread on the cake while still warm. No. 18— TUTTI-FRUTTI FROSTING No. 2. 3 tbsps. hot milk 1 cup of finely chopped seedless % cup of confectionery sugar or seeded raisins ^ lb. of ground peanuts % cup of chopped citron Preparation : The sugar and hot milk are stirred a while, then the other ingredients are added and the frosting spread on the cake immediately No. 19— PLAIN FROSTING. % cup of confectionery sugar 1 tsp. of vanilla or lemon 1 white of egg Preparation : White of egg and sugar are stirred well and vanilla or lemon essence added ; white of egg is not beaten to a froth. —319— No. 20— CARAMEL FROSTING. 1 cup of brown sugar 1 tsp. of butter % cup of milk 1 tsp. of vanilla Preparation: Sugar and milk are boiled until the mixture draws threads, take off the fire, add butter and vanilla and stir continually until you spread it on the cake while still warm. No. 21— GLAZE FROSTING FOR HONEY CAKES. Vi lb. of confectionery sugar 3 tbsps. of rose water 1 white of egg Preparation: All ingredients are stirred to a cream and spread on the cake. No. 22— RUM FROSTING. % cup of confectionery sugar 1% tbsps. of rum % pt. of water Preparation: The sugar is dissolved in water and cooked until it threads. Then cool it a little, add the rum and stir until the frosting begins to get white, then spread on the cake. No. 23— ALMOND FROSTING FOR FRUIT TART No. 1. 6 whites of eggs Scant % lb. blanched almonds 1 ^, cups of sugar cut in long thin strips Preparation: The whites of eggs are beaten to a stiff froth, mixed with sugar and almonds and spread on the cake. This is then put into a medium oven and baked lightly to harden the frosting. No. 24— ALMOND FROSTING No. 2. 5 eggs % cup of sugar % lb. blanched, ground almonds 3 tbsps. of lemon juice The preparation is the same as given in Chapter 19, No. 67, Cherry Tart. ■. No. 25— FRUIT FROSTING. 1/3 lb. of powdered sugar 2 tbsps. of fruit marmalade 1 white of egg Preparation: The ingredients are mixed well, stirred 35 minutes until thick and foamy, then spread on the cake immediately. No. 26— CREAM FROSTING FOR FRUIT CAKE. % cup of sweet or sour cream 2 eggs % cup of sugar Preparation: Cream, sugar and yolks of eggs are mixed well and the beaten whites of eggs added-. This frosting is spread on the cake and baked 10 minutes until the frosting is a nice yellow color. —320— No. 27— PLAIN ALMOND FROSTING. % lb. of confectionery sugar 1 cup of blanched, ground or % cup of cream or milk chopped almonds