Caramel Frosting

Caramel syrup 1 cup sugar.

1 egg white.

1/2 teaspoon vanilla.

To caramel syrup remaining from Caramel Filling (see p. 345) add sugar, bring to boiling point and let boil until syrup will spin a thread when dropped from tip of spoons or tines of fork. Pour gradually, while beating constantly, on the beaten white of egg and continue the beating until mixture is stiff enough to spread; then add flavoring.

Chocolate Ice Cream Frosting

Follow recipe for Ice Cream Frosting (see The Boston Cooking-School Cook Book, p. 528). Just before pouring over cake, fold in one square melted unsweetened chocolate.

Orange Frosting

2 cups sugar 1 cup water.

Whites 3 eggs.

teaspoon tartaric acid.

cup candied orange peel.

Boil sugar and water until syrup will thread when dropped from tip of spoon. Pour gradually, while beating constantly, on whites of eggs, beaten until stiff; then add tartaric acid. Continue the beating until of right consistency to spread; then add orange peal cut in thin strips.

Quality Frosting

2 cups sugar.

3 tablespoons molasses 1/2 cup water Whites 2 eggs.

15 drops glycerine.

Few grains salt.

2/3 teaspoon vanilla.

1/3 teaspoon lemon extract.

1 cup chopped filberts.

Put sugar, molasses and water in saucepan, place on range and stir until sugar has dissolved. Bring to the boiling point and let boil until mixture nearly holds its shape when tried in cold water. Pour syrup slowly, while beating constantly, on whites of eggs, beaten until stiff, and continue the beating until mixture is nearly stiff enough to spread. Set saucepan containing mixture in larger saucepan containing a small quantity of boiling water and cook on range, stirring constantly from bottom and sides of pan until mixture begins to granulate around sides. Remove saucepan containing frosting, add glycerine and beat until of the consistency to spread; then add remaining ingredients. Pour over cake and spread with back of spoon, leaving a rough surface.

Cocoanut Coffee Frosting

1 cup sugar.

1/2 cup brown sugar.

1/2 cup coffee infusion.

Whites 2 eggs.

1/2 cup desiccated cocoanut.

1/2 teaspoon vanilla.

Few grains salt.

Put sugar and coffee into a saucepan, place on range, bring to the boiling point and let boil until syrup will spin a thread when dropped from tip of spoon. Pour gradually, while beating constantly, on whites of eggs, beaten until stiff, and beat until cool. Set saucepan containing mixture in larger saucepan of boiling water placed on range and cook until mixture becomes slightly granular around sides of pan. Remove from pan of boiling water and beat, using a spoon, until mixture will hold its shape. Then add cocoanut, vanilla and salt. Pour on cake and spread with back of spoon, leaving a rough surface.

Oscar's Frosting

1 tablespoon glucose.

1/2 cup boiling water (scant).

Confectioners' sugar teaspoon Maraschino.

Put glucose in saucepan, add boiling water and one-half cup sugar. Stir until well blended; then add one-half cup sugar, and so continue until about six cups of sugar have been used, beating vigorously between the additions. Flavor with maraschino. During the making of this uncooked frosting, the saucepan should be frequently placed in a larger saucepan of boiling water, that mixture may be kept at a uniform lukewarm temperature. To keep the frosting smooth and creamy, the sugar must not be added at too short intervals.

Ornamental Frosting

Whites 3 eggs Confectioners' sugar.

teaspoon cream-of-tartar.

Put egg whites in large bowl with one-half cup sugar (which has been sifted) and beat vigorously ten minutes; then add another half cup sugar, and beat. Add cream-of-tartar and continue adding sugar and beating until mixture will hold its shape when forced through a bag and tube.