The international cook book

Boil the sugar, syrup, and water together until syrup spins a thread (234° F.). Poiir the hot s\Tup slowly into the beaten egg whites, beating continually. Add the vanilla and con- tinue to beat until the mixture will hold its shape. For chocolate boiled frosting add four squares melted chocolate during final beating. Seven-Minute Icing 1 egg white (unbeaten) ^ teaspoon baking powder J^ cup granulated sugar 3 tablespoons cold water Put all ingredients in top of double boiler. Place over boiling water and beat w-ith rotary beater for seven minutes. Remove from fire. Beat until thick. Boiled Frosting, No. 1 2 cups sugar yi cup cold water 2 egg whites Boil sugar and water to (238° F.). Pour into the stiflQy beaten egg whites very slowly. Beat until thick enough to spread. Flavor with one teaspoon of vanilla. Boiled Frosting, No. 2 3^ cup water }4. teaspoon cream of tartar I cup sugar i egg white Boil the water, sugar, and cream of tartar imtil it forms a soft ball in cold water. Pour in a fine stream on egg white beaten very stiff. Beat as you pour. Continue beating until stiff and smooth. 134 THE INTERNATIONAL COOK BOOK Pineapple Icing 2 cups sugar % cup cream Boil sugar and cream together for ten minutes. Remove from fire and beat until smooth and thick. To one-half of icing add two-thirds cup grated pineapple and spread between layers of cake. To the remainder of icing add enough pineapple juice to make it spread smoothly. Confectioners' Sugar Icing I cup confectioners' sugar i teaspoon vanilla J^ teaspoon salt Add enough milk to mix smooth. Stir vigorously. Use for cake, fancy yeast bread, or cookies. May be colored with cocoa, chocolate, or vegetable colorings. Cocoa Cream Icing 3^ cup butter 3 tablespoons dry cocoa 1 cup confectioners' sugar i teaspoon vanilla y^ teaspoon salt Cream butter. Add salt and sugar and mix until well blended. Add cocoa and vanilla. Mix smooth. Use for filling or for icing. Coffee Frosting yi cup butter i tablespoon strong black coffee 2 cups confectioners' sugar i teaspoon vanilla Cream butter. Add sugar and mix until well blended. Add cofifee and vanilla. Mix smooth. Use for filling or icing. Uncooked Chocolate Frosting I egg white yi teaspoon salt I teaspoon vanilla Confectioners' sugar 7 tablespoons grated sweet chocolate Beat egg white until stiff. Add salt and enough confectioners' sugar to spread easily. Add chocolate and vanilla. Mix thor- RECIPES 135 oughly. Dipping the knife into milk will aid in spreading this icing and giving it gloss. Cooked Chocolate Frosting lyi cups sugar i teaspoon vanilla y2 cup water X teaspoon cream of tartar I tablespoon butter 2 squares chocolate Combine above ingredients. Stir to mix thoroughly. Cook without stirring to 238° F., or to soft ball stage. Let stand until cold. Beat. Thin with cream until of right consistency for spreading. Banana Icing Pulp of one banana i teaspoon lemon juice 2 cups confectioners' sugar Mix banana, lemon, and sugar. Stir well for two minutes. Spread on cake. To make chocolate banana icing, add one square melted bitter chocolate. Any tint may be added to this icing. The idng keeps moist and retains its gloss. Twice-Cooked Icing I cup sugar yi teaspoon cream of tartar ^4 cup water (boiling) 1 egg white