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The 1918 Fanny Farmer Cookbook
Chocolate Frosting III
squares
chocolate
2
3
tablespoons hot
water
teaspoon
butter
1
Confectioners’ sugar
/4 teaspoon vanilla
1
Melt chocolate over boiling water, add butter and hot water. Cool, and add sugar to make of
right consistency to spread. Flavor with vanilla.
2
2
White Mountain Cream
1
1
cup sugar
1
teaspoon vanilla or
/3 cup cold
water
1
/2 tablespoon lemon
juice
White 1 egg
Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat
gradually to boiling−point, and boil without stirring until syrup will thread when dropped
from tip
of spoon or tines of silver fork. Pour syrup gradually on beaten white of egg, beating mixture
constantly, and continue beating until of right consistency to spread; then add flavoring and
pour
over cake, spreading evenly with back of spoon. Crease as soon as firm. If not beaten long
enough, frosting will run; if beaten too long, it will not be smooth. Frosting beaten too long
may
be improved by adding a few drops of lemon juice or boiling water. This frosting is soft
inside,
and has a glossy surface. If frosting is to be ornamented with nuts or candied cherries, place
them on frosting as soon as spread.
2
3
Ice Cream Frosting
1
1
1/2 cups sugar
Whites 2 eggs
/2 cup water
/2 teaspoon vanilla
1
Follow directions for White Mountain Cream.
Chapter XXXII − CAKE FILLINGS AND FROSTINGS
619
Page
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