Lowney's cook book

Chocolate Frosting No. 2 2 ounces Lowney's Premium 1 teaspoon melted butter Chocolate 1 egg yolk ^ cup cream 2 cups confectioners' sugar ^ teaspoon vanilla Melt chocolate, add other ingredients, and spread on cake. One cup chopped walnuts makes a chocolate walnut frosting. Note. — Confectioners' sugar varies in thickening properties. Should this frosting be too thick, dilute with a small quantity of hot water or milk. Boiled Frosting No. i 1 cup sugar 1 egg white 1 cup hot water \ teaspoon cream of tartar 1 teaspoon lemon juice 1 teaspoon vanilla Boil sugar and water until it threads ; pour on to the beaten egg white, pouring in a steady stream and very slowly, adding, while beating, cream of tartar, lemon juice and vanilla ; stir until thick. Spread on cold cake. Boiled Frosting No. 2 1 cup sugar 2 egg whites i cup water 1 tablespoon lemon juice 1 teaspoon vanilla Follow rule for cooking Boiled Frosting No. 1. Confectioners' Frosting No. i 1 cup confectioners' sugar 1 teaspoon flavoring extract 1 egg white 1 teaspoon lemon juice Mix ingredients and beat until thick. Confectioners' Frosting No. 2 Same ingredients as Confectioners' Frosting No. 1, omitting vanilla, and flavoring with strawberry, raspberry, or orange juice. Confectioners' Frosting No. 3 3 tablespoons milk, cream, or confectioners' sugar boiling water flavoring extract 1 teaspoon lemon juice Add sufficient sugar to liquid to make of consistency to spread ; add flavoring and use. Caramel Frosting No. i 1 cup brown sugar few grains salt \ cup cream 3 tablespoons caramelized sugar Boil sugar and cream till it begins to thread ; add caramelized sugar and spread. Caramel Frosting No. 2 2 cups brown sugar 1 tablespoon butter 1 cup thin cream few drops vanilla Mix ingredients except vanilla, and boil without stirring, until a soft ball can be formed ; add vanilla. Beat until creamy. Spread. Chocolate Frostings See page 269. Coffee Frosting Confectioners' Frosting No. 1 2 tablespoons black coffee Follow directions for Confectioners' Frosting No. 1. Fudge Frosting 2 tablespoons butter 2 squares chocolate 1 cup sugar 1 teaspoon vanilla ^ cup milk Cook sugar, milk and chocolate six minutes ; add butter; cook six minutes ; add vanilla, and beat until of consistency to spread. Fudge Nut Frosting Add one cup shredded nuts to Fudge Frosting, just before removing from fire. Gelatine Frosting 1 teaspoon granulated gelatine J cup boiling water 1 tablespoon cold water confectioners' sugar 1 teaspoon vanilla Soak gelatine in cold water ; add boiling water, stir until dissolved ; add sugar until of consistency to spread. Flavor and use. 272 lowney's cook book Cocoanut Frosting Use rule for Fudge Frosting ; add one cup shredded cocoanut. Maple Frosting 1 cup maple sugar 1 egg white 1 cup boiling water ^ teaspoon cream of tartar Boil sugar, water and cream of tartar until thread is formed. Pour on to the beaten white, and continue beating until of consistency to spread. Marshmallow Frosting 1 cup sugar J pound marshmallow ^ cup hot water white of one egg 1 teaspoon vaniUa Melt marshmallows in double boiler. Cook sugar and water until thread is formed. Pour on to the beaten white. Add melted marshmallows, flavoring, and beat until of consistency to spread.