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The 1918 Fanny Farmer Cookbook
boiling water or
cream
Confectioners’
sugar
Flavoring
To liquid add enough sifted sugar to make of right consistency to spread; then add flavoring.
Fresh fruit juice may be used in place of boiling water. This is a most satisfactory frosting,
and is
both easily and quickly made.
1
6
Orange Frosting
Grated rind 1
orange
1
tablespoon orange
juice
1
teaspoon
brandy
Yolk 1 egg
1
/2 teaspoon
lemon juice
Confectioners’ sugar
Add rind to brandy and fruit juices; let stand fifteen minutes. Strain, and add gradually to yolk
egg slightly beaten. Stir in confectioners’ sugar until of right consistency to spread.
of
1
7
Gelatine Frosting
2
1/2 tablespoons
boiling water
3
/4 cup
confectioners’ sugar
1
/2 teaspoon
granulated gelatine
1
/2 teaspoon vanilla
Dissolve gelatine in boiling water. Add sugar and flavoring and beat until of right consistency
spread. Crease in squares when slightly hardened.
to
1
8
Plain Frosting
White 1 egg
Chapter XXXII − CAKE FILLINGS AND FROSTINGS
617
Page
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