Lowney's cook book

Marshmallow Nut Frosting Add one cup shredded walnuts or castaneas to Marshmallow Frosting. Marshmallow Tutti-frutti Frosting Add one cup mixed candied fruit and nuts to Marshmallow Frosting. Orange Frosting confectioners' sugar 2 egg yolks 4 tablespoons orange juice grated rind one orange 1 teaspoon lemon juice Soak rind in fruit juice one half hour; strain ; add remaining ingredients until of consistency to spread. Nougat Frosting 1 cup chopped almonds 1 cup sugar 4 tablespoons sugar ^ cup boiling water 2 egg whites Brown almonds in oven. Caramelize four tablespoons sugar, add almonds, cool, and pound. Boil sugar and water until it threads, add almond powder, pour on to the beaten whites, and beat until thick enough to spread. Fig Frosting To Confectioners' Frosting No. 1 add one cup figs which have been boiled in one half cup water until tender, and chopped until fine. Wine Frosting To Boiled Frosting No. 2 add one tablespoon Madeira or sherry wine, and omit vanilla. Fondant 3 cups sugar I teaspoon cream of tartar li cups water flavoring Boil sugar and water until a soft ball can be formed. Wash sides of saucepan with moist cheesecloth, as fast as the sugar crystallizes. Pour on to marble. When it begins to harden, work with a spatula until creamy. Chill, flavor, melt, and use for frosting. Ornamental Frosting 4 egg whites confectioners' sugar 2 tablespoons lemon juice flavoring To egg whites add three tablespoons sugar. Beat five minutes, add sugar in small quantities, beating five minutes between each addition. Continue thus until frosting is stiff enough to spread. Use pastry bag and tube to decorate cake with this frosting. 274 lowney's cook book Brown Sugar Frosting 1 cup brown sugar 2 egg whites I cup water 1 tablespoon lemon juice 1 teaspoon vanilla Make the same as Boiled Frosting. Marshmallow Frosting No. 2 Boiled Frosting 1 pound marshmallows Heat marshmallows in oven ; when puffed arrange on top of cake and pour Boiled Frosting over them. Mocha Frosting I cup butter 2 eggs 1\ cups confectioners' sugar 1| cups scalded milk I cup flour I cup strong coffee 1 cup granulated sugar 2 squares chocolate (melted) I teaspoon salt 1 teaspoon vanilla Cream butter; add confectioners' sugar. Beat eggs; add granulated sugar, flour, salt, milk, coffee and chocolate. Cook in double boiler ten minutes; cool, flavor, and add to creamed butter. Use for filling and frosting for mocha cakes. FILLINGS Rich Chocolate Filling 5 egg yolks 3 ounces Lowney's Premium 1 cup sugar Chocolate 2 tablespoons cornstarch 2 tablespoons boiling water 2 cups milk I teaspoon salt 1 teaspoon vanilla Melt chocolate; add hot water; Mix sugar and cornstarch, add yolks of eggs and milk, and cook in double boiler until mixture thickens, stirring constantly. Add flavoring, salt and chocolate mixture. Simple Chocolate Filling 4 ounces Lowney's Premium 2 teaspoons butter Chocolate 1 egg 3 tablespoons milk I teaspoon salt I cup sugar 1 teaspoon vanilla, or 1 tablespoon wine Melt chocolate, add remaining ingredients except flavoring, and cook in double boiler until it thickens, stirring constantly. Cool and add flavoring. ^ One cup chopped nuts or one cup shredded coconut or one cup mixed fruit may be added to this filling.