Caramel Frosting

1 cup brown sugar 1/2 cup water

2 egg-whites

1 teaspoon vanilla or

1/2 teaspoon lemon extract

Make a sirup of the sugar and water and cook to the soft-ball stage (23 8° F.). Remove from the fire and cool while the egg-whites are beaten, then pour the sirup in a thin stream on to the stiff whites, beating the mixture constantly until thick enough to spread. Add the flavoring.

Chopped nuts may be stirred into the frosting just before spreading.

Chocolate Frosting

1 square chocolate

3 tablespoons granulated sugar 1 tablespoon water

1 egg-white

8 tablespoons confectioners' sugar 1/2 tablespoon vanilla

Cook the chocolate, granulated sugar and water together, stirring until the mixture is smooth and glossy. Beat the white of the egg enough to thin it, but not to make it frothy; add the confectioners' sugar, stir until smooth and light, then add the chocolate mixture and vanilla. Cool before spreading on the cake.

Coffee-Butter Frosting

1/4 cups confectioners' sugar 1 tablespoon dry cocoa

1/3 cup butter

1 tablespoon strong coffee

Cream the butter and add gradually the sugar and cocoa mixed together. Beat well. Stir in the coffee. Ornamental designs may be made by forcing the frosting through a pastry-bag or syringe, using the various tips to produce the desired designs.

Fudge Frosting

2 cups sugar 1/2 cup milk

1 1/2 tablespoons butter

2 squares chocolate

1 tablespoon corn sirup

1 teaspoon vanilla

6 marshmallows or 2 heaping tablespoons marshmallow whip

Put first five ingredients into a saucepan and boil to soft ball stage (234° F.). Remove from fire and stir in the marshmallows just until they dissolve. Cool and add vanilla and beat until right consistency to spread on cake.

Fudge Frosting 94Fudge Frosting 95

Honey Frosting

1 cup honey

2 egg-whites

Boil the honey about ten minutes (238° F.). Remove from the fire and cool while the egg-whites are beaten stiff, then pour the honey in a thin stream over them, beating the mixture constantly until thick enough to spread. Cool before spreading.

Maple Marshmallow Frosting

1 cup maple sugar 1/2 cup boiling water

2 egg-whites

6 marshmallows or 2 tablespoons marshmallow cream 1/2 teaspoon vanilla

Cook the sugar and water together, stirring until the sugar is dissolved; then cook without stirring to the soft-ball stage (238° F.) add the marshmallow to the hot sirup, pressing it under the surface so that it will melt. If marshmallow candies are used, cut them into small pieces. Pour the sirup in a thin stream on to the stiffly beaten egg-whites, beating the mixture constantly with a spoon. Add vanilla. Cool before spreading.