The international cook book

Dissolve sugar in water. Boil to hard-baU stage (246° F.), or until syrup spins a long thread. Remove from fire. Beat egg white in top of double boiler with rotary beater. Potu: syrup slowly over egg, beating with beater as long as possible. Then beat with spoon until mixtiure is light and stiff. Set dish over hot water and allow to cook, beating constantly until bubbles rise from bottom and mixture gives slight scraping sound on bot- tom of dish. Remove at once from hot water. Beat until ready to spread. 136 THE INTERNATIONAL COOK BOOK Chocolate Icing 2 cups sugar 4 ounces bitter chocolate ^ cup milk yi teaspoon salt I teaspoon vanilla i tablespoon butter Put all ingredients in saucepan. Mix well and cook until a small amount dropped in cold water will form a very soft ball. Allow to cool and then beat until thick enough to spread on cake. Chocolate Marshmallow }4, pound chocolate i cup milk y^ cup sugar 6 marshmallows Heat chocolate, milk, and sugar in saucepan until chocolate melts. Bring to boiling point and cook for ten minutes. Add marshmallows, remove from fire, and beat until the mixture is smooth and thick. Cool slightly before spreading on cake. To build up a thick frosting spread the chocolate mixture on in layers, letting each one "set" before adding the next. Chocolate Fluff I cup cream 4 tablespoons cocoa I teaspoon vanilla yi teaspoon salt % cup sugar Mix well and beat until thick. Chill. Serve on sheet or loaf cake, layer cake, or cup cakes. Fudge Frosting I cup sugar K teaspoon baking powder I tablespoon butter 14. cup cocoa yi cup milk Mix ingredients thoroughly and let come to boil. Cook ten minutes. Add one teaspoon vanilla and beat until thick enough to spread. (iciLc cmcl cJitncli jor oL igiti cAejrcsliiuetifs RECIPES 137 Fudge Frosting for Cookies 2 cups sngar 2 squares chocolate ^ cup milk 2 tablespoons butter Boil sugar, milk, and chocolate together to soft-ball stage. Add butter. Cool. Beat. Put in vessel of hot water to keep soft enough to spread on cookies. Chocolate Cream X cup granulated sugar ^ teaspoon salt 2 squares chocolate ^ teaspoon vanilla K cup cream Mix chocolate, sugar, and cream. Cook imtil chocolate melts. Simmer three minutes. Add salt and vanilla. Beat until thick enough to spread. Almond Butter Icing Yz cup butter i teaspoon almond extract 2 cups confectioners' sugar Y^ teaspoon salt Cream butter imtil soft and smooth. Add salt and sugar. Add flavoring. Mix thoroughly. Use for cake idng. Mocha Idng i>2 cups confectioners' sugar 2 tablespoons coffee 3 tablespoons butter i teaspoon vanilla Cream butter and sugar. Add coiBFee and vanilla. Mix smooth. Spread on cake. Chill cake. Butter Icing, No. 1 \Y cups confectioners' sugar ^ cup butter Cream butter, add sugar. When thoroughly blended, place over hot water for five minutes. Spread on cake. Let stand until icing sets before serving. 138 THE INTERNATIONAL COOK BOOK Butter Icing, No. 2 i]4 cups confectioners' sugar 2 tablespoons cream 3 tablespoons butter i teaspoon vanilla Cream together the butter and sugar. Add cream. Add the vanilla. Mix smooth. Spread on cake. Chill cake to set icing. Caramel Icing 1 cup sugar 2 tablespoons butter yi cup rnilk I teaspoon vanilla 14 cup sugar for caramelizing