frosting . Boiled frosting Ornamental Tc. Jc. 2tb. "■ ~ - itap. - itb. filing. . Orange frost- - IC. — - ' - - - Itsp. ing. . . . Caramel frost- ~ *c. ~ - — ' - -~ Itsp. ing. . . . Chocolate (ic. — Jc. — ' — itsp. — - Chocolate lie. — Jc- - — — itsp. — — frosting III Milk frosting . Cream filling . Lemon filling . Fig filling . . Chocolate fill- lie. ic. 2 ^7 ic. - [ Itsp itsp. itap itsp. Itsp ic. z tb. mg. . . . Prune -almond - ■ic. - 3tb. — ' itsp — - filling. . . Ll±_ - ic. - ' - - - itb. _..i.,CjOO^:;Ic SUGAR 57 General Directions. Most uncooked frostings should be spread on the cake when it is slightly warm. Cooked frostings and confectioner's frosting may be put on the cake when it is cold, and if difficult to spread, a knife dipped in boiling water may be used. To test sirup for frosting, take up a little on the end of teaspoon or fork. Let it drip above the saucepan, and if a fine thread blows off from the drop, the sirup is ready to use. Plain frosting. Beat white of e^ until stiff ; add water, then sugar. Flavor (|- tsp. vanilla or lemon extract may be sub- stituted for the lemon juice), and add more sugar if frosting is not stiff enough to spread. Confectioner's frosting. Add enough sugar to the water (boil- ing) to make it stiff enough to spread. Flavor and use at once. Boiled frosting. Cook sugar and water, as for Fondant (p. 55), until sirup threads. Pour slowly on the well-beaten egg white, and continue beating until frosting is thick enough to spread. Flavor. Chocolate frosiinff L Melt i oz. chocolate and add to Boiled frosting while beating. Coffee frosting. Substitute \ c. coffee for the water and omit vanilla. Follow recipe for Boiled frosting. Ornamental frostii^. Add 3 tb, of the sugar to the unbeaten egg ; beat 2 min. Add 3 tb. more and repeat till all the sugar has been used; the lemon juice may be added gradually as mixture stiffens. Add more sugar if needed to make the frost- ing stiff enough to spread. Test by taking a little on back of spoon and making a cut through ; if separation remains, frosting is ready to use for surface covering. If used with pastry tube, it may require still more sugar. Orange frosting. Additional ingredients : 2 tb. orange juice, grated rind i orange, and i tsp, grated lemon rind. Let the rind stand in the fruit juice for 5 min., then add this to egg yolk (slightly beaten), with enough sugar to make it of the proper consistency to spread. 58 THE PRACTICAL COOKBOOK Caramel frostli^. Use brown sugar and make like Boiled frosting (p. 57). \ c. chopped nuts may be added. Chocolate frostiiig II. Additional ingredient: 3 oz, choco- late. Cook sugar and water till sirup threads, and pour slowly on the melted chocolate. Beat till thick ; flavor and spread. Chocolate frostiag III. Additional ingredients : 2 oz. choc- olate, spk. salt. Melt chocolate over hot water ; add the milk slowly, then salt, yolk of egg, and flavoring. Mix till smooth, and stir in enough sugar to stiffen the mixture, Hilk frosting. Put ingredients in saucepan. Stir to dissolve the sugar and boil 10 min. without stirring. Beat until thick enough to use ; flavor and spread. Crease when cool. Cream filUng. Additional ingredients : 6 tb. flour, ^ tsp. salt. Use eggs whole. Scald milk. Mix sugar and flour, pour on them the hot milk, return to double boiler, and cook for 10 min., stirring till thick. Add this to the eggs and cook 2 min. longer. Flavor and cool. Chocolate cream filling. Use recipe for Cream filling and add I oz. melted chocolate with the eggs.

AI-modernized reading of the original text

frosting . Boiled frosting Ornamental Tc. Jc. 2tb. "■ ~ - itap. - itb. filing. . Orange frost- - — - ' - - - Itsp. ing. . . . Caramel frost- ~ *c. ~ - — ' - -~ Itsp. ing. . . . Chocolate (ic. — Jc. — ' — itsp. — - Chocolate lie. — Jc- - — — itsp. — — frosting III Milk frosting . Cream filling . Lemon filling . Fig filling . . Chocolate fill- lie. ^7 - [ Itsp itsp. itap itsp. Itsp z tb. mg. . . . Prune -almond - ■ic. - 3tb. — ' itsp — - filling. . . Ll±_ - - ' - - - itb. _..i.,CjOO^:;Ic General Directions. Most uncooked frostings should be spread on the cake when it is slightly warm. Cooked frostings and confectioner's frosting may be put on the cake when it is cold, and if difficult to spread, a knife dipped in boiling water may be used. To test sirup for frosting, take up a little on the end of teaspoon or fork. Let it drip above the saucepan, and if a fine thread blows off from the drop, the sirup is ready to use. Plain frosting. Beat white of e^ until stiff ; add water, then sugar. Flavor (|- tsp. vanilla or lemon extract may be substituted for the lemon juice), and add more sugar if frosting is not stiff enough to spread. Confectioner's frosting. Add enough sugar to the water (boiling) to make it stiff enough to spread. Flavor and use at once. Boiled frosting. Cook sugar and water, as for Fondant (p. 55), until sirup threads. Pour slowly on the well-beaten egg white, and continue beating until frosting is thick enough to spread. Flavor. Chocolate frosiinff L Melt i oz. chocolate and add to Boiled frosting while beating. Coffee frosting. Substitute \ c. coffee for the water and omit vanilla. Follow recipe for Boiled frosting. Ornamental frostii^. Add 3 tb, of the sugar to the unbeaten egg ; beat 2 min. Add 3 tb. more and repeat till all the sugar has been used; the lemon juice may be added gradually as mixture stiffens. Add more sugar if needed to make the frosting stiff enough to spread. Test by taking a little on back of spoon and making a cut through ; if separation remains, frosting is ready to use for surface covering. If used with pastry tube, it may require still more sugar. Orange frosting. Additional ingredients : 2 tb. orange juice, grated rind i orange, and i tsp, grated lemon rind. Let the rind stand in the fruit juice for 5 min., then add this to egg yolk (slightly beaten), with enough sugar to make it of the proper consistency to spread. Caramel frostli^. Use brown sugar and make like Boiled frosting (p. 57). \ c. chopped nuts may be added. Chocolate frostiiig II. Additional ingredient: 3 oz, chocolate. Cook sugar and water till sirup threads, and pour slowly on the melted chocolate. Beat till thick ; flavor and spread. Chocolate frosting III. Additional ingredients : 2 oz. chocolate, spk. salt. Melt chocolate over hot water ; add the milk slowly, then salt, yolk of egg, and flavoring. Mix till smooth, and stir in enough sugar to stiffen the mixture, Milk frosting. Put ingredients in saucepan. Stir to dissolve the sugar and boil 10 min. without stirring. Beat until thick enough to use ; flavor and spread. Grease when cool. Cream filling. Additional ingredients : 6 tb. flour, ^ tsp. salt. Use eggs whole. Scald milk. Mix sugar and flour, pour on them the hot milk, return to double boiler, and cook for 10 min., stirring till thick. Add this to the eggs and cook 2 min. longer. Flavor and cool. Chocolate cream filling. Use recipe for Cream filling and add I oz. melted chocolate with the eggs.

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