Caramel Icing

Ingredients

• One cup of milk
• 1 ounce of butter
• 1 pound of brown sugar
• 1 teaspoon of Sauer's vanilla

Method

1. 1

   Boil until it ropes, then beat until thick.

2. 2

   Can be used plain or with added desiccated coconut or nuts.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 34. The excerpt below is the record exactly as published.

Caramel Icing. One cup of milk, i ounce of butter, i pound of brown sugar, I teaspoon of Sauer's vanilla. Boil until it ropes, and beat until thick. You can use this icing plain, or add cocoanut, which must be dessicated. Nuts make a nice change. CREAM, JELLIES, Etc. " Enough is as good as a feast." — Heyixiood. CREAM, JELLIES, Etc. Freezing. Use ice that has been pounded fine, filling every crevice as you pack the freezer. If possible, use the best rock salt, that has been crushed to a powder, and pack with a layer of ice 3 inches deep and a layer of salt i inch thick. Fill the freezer to the top in this way, and turn the crank rapidly until it refuses to move. Lift out the dasher and scrape all cream from the sides ; work the cream well into the can with a large spoon, and cover again. Pour off all the water and add more salt and ice, packing well until the ice has been heaped over the cream. Throw a blanket over the freezer and set in a cool place to ripen for 4 hours. Pure Vanilla Cream. Two and one-half quarts of pure cream, i^ tablespoons of Sauer's vanilla, ^ pound of sugar. Mix and freeze, allowing it to harden before using. Strawberry Cream. Two quarts of berries (mashed with a spoon until every berry has been broken), i quart of cream, 3 cups of sugar (more if the berries are very sour), i pint of milk, and the juice of J/2 a lemon. Mix and freeze. Raspberry Cream. Make the same as strawberry cream, straining the berries after they have been mashed to extract the seed. io6 TESTED VIRGINIA RECIPES. Peach Cream. Four quarts of soft peaches (peeled and mashed), i^ quarts of cream, 33^ cups of sugar, i pint of milk. Freeze and pack away to ripen. Peach Cream. Two quarts of peaches, i quart of milk, i quart of cream, i pound of sugar, 2 eggs. Make a custard of the milk, eggs and sugar. When it is cold, add the cream and the peaches that have been put through a presser. Freeze and let ripen for 3 hours. Apple Cream. Take 4 quarts of stewed apples, i pint of milk, i quart of cream, 4 lemons, 2 tablespoons of vanilla, 4 good cups of sugar, and mix them all together. Freeze 4 hours before using. The sugar varies according to the apple used, and it may need more. Banana Cream. One quart of cream, ^ pint of milk, 3 large cups of sugar, 2 lemons, 15 bananas. Mash the fruit and add the sugar and lemon juice. Stand for 15 minutes, and then add the milk and cream. Freeze as other creams. Pineapple Cream. One can grated pineapple (or i quart of the ripe fruit), i quart of milk, i pint of cream, 2 cups of sugar (unless you use the fresh fruit, and then it requires more), i lemon, ^ box of gelatine soaked in ^ pint of milk. Beat the cream and fruit together and add the lemon. Heat the milk and dissolve the y2 pint of milk and gelatine in it; add the sugar and bring to a boiling point. Cool and pour over the fruit and cream. Freeze. CREAM, JELLIES, ETC. 107 Bisque. Make >4 gallon of rich boiled custard, allowing 6 eggs to each quart of milk, and 4 tablespoons of sugar. Add, before taking from the fire, 2 pounds of pounded almond macaroons and y2 pound of sliced almonds. When cold, freeze. Caramel Cream. Make a custard of 2 quarts of milk and 8 eggs. While this is boiling, put in a flat frying-pan i pound of brown sugar

Cook this with the app: pantry check, scaling, and the assistant.