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The 1918 Fanny Farmer Cookbook
2
8
Cream Maple Sugar Frosting
lb. soft maple sugar
cup cream
1
1
Break sugar in small pieces, put in saucepan with cream, and stir occasionally until sugar is
dissolved. Boil without stirring until a ball can be formed when mixture is tried in cold water.
Beat until of right consistency to spread.
2
9
Milk Frosting
1
1
1/2 cups sugar
1
teaspoon butter
/2 cup milk
1
/2 teaspoon vanilla
Put butter in saucepan; when melted, add sugar anä milk. Stir, to be sure that sugar does not
adhere to saucepan, heat to boiling−point, and boil without stirring thirteen minutes. Remove
from fire, and beat until of right consistency to spread; then add flavoring and pour over cake,
spreading evenly with back of spoon. Crease as soon as firm.
3
3
0
1
Caramel Frosting I
Make same as Milk Frosting, adding one and one−half squares melted chocolate as soon as
boiling−point is reached, and flavoring with one−eighth teaspoon cinnamon.
Caramel Frosting II
1
2
1/3 cups sugar
1
/2 cup butter
/3 cup grated maple sugar
2
/3 cup cream
Mix ingredients and boil thirteen minutes. Beat until of right consistency to spread.
3
2
Nut Caramel Frosting
1/4 cups
brown sugar
1
1
teaspoon vanilla
1
/3 cup water
1
/4 cup English walnut
Chapter XXXII − CAKE FILLINGS AND FROSTINGS
621
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