The 1918 Fanny Farmer Cookbook

meats, broken in pieces

/4 cup white

sugar

Whites 2 eggs

Boil sugar and water as for White Mountain Cream. Pour gradually, while beating constantly,

beaten whites of eggs, and continue the beating until mixture is nearly cool. Set pan

containing

mixture in pan of boiling water, and cook over range, stirring constantly, until mixture

becomes

granular around edge of pan. Remove from pan of hot water and beat, using a spoon, until

mixture will hold its shape. Add nuts and vanilla, pour on cake, and spread with back of

spoon,

leaving a rough surface.

Opera Caramel Frosting

1/2 cups brown sugar

/4 cup thin cream

/2 tablespoon butter

Boil ingredients together in a smooth granite saucepan until a ball can be formed when

mixture is

tried in cold water. It takes about forty minutes for boiling. Beat until of right consistency to

spread.

Chocolate Fudge Frosting

1/2 tablespoons butter

Few grains salt

/3 cup unsweetened

powdered cocoa

/4 cup milk

1/4 cups confectioners’

sugar

/2 teaspoon

vanilla

Melt butter, add cocoa, sugar, salt, and milk. Heat to boiling−point, and boil about eight

minutes.

Remove from fire and beat until creamy. Add vanilla and pour over cake.

Mocha Frosting

Chapter XXXII − CAKE FILLINGS AND FROSTINGS

622