This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
2 tablespoons cream Confectioners' sugar.
2 teaspoons melted butter 1/2 teaspoon vanilla.
To cream add sugar until of right consistency to spread; then add butter and vanilla.
2 tablespoons hot coffee infusion.
1 teaspoon butter 1/2 teaspoon vanilla.
Melt butter in coffee and add vanilla and confectioners' sugar until mixture is of the right consistency to spread. Vanilla may be omitted.
2 squares chocolate 1 teaspoon butter.
3 tablespoons boiling water Confectioners' sugar.
1/4 teaspoon vanilla.
Melt chocolate in small saucepan placed over hot water. Add butter and boiling water and stir in sugar, gradually, until mixture is of right consistency to spread; then add flavoring.
1/3 cup butter.
1 cup Confectioners' sugar.
1 tablespoon strong, boiled or filtered coffee.
¼ cup Jordan almonds.
Wash butter and pat until no water flies. Work until creamy, and add sugar gradually, while beating constantly. As mixture thickens, add coffee, a few drops at a time, keeping the mixture throughout the entire beating of a creamy consistency. Spread on cake and sprinkle with almonds, blanched, shredded and baked in a slow oven until delicately browned.
Make same as Mocha Frosting, using one and one-half tablespoons breakfast cocoa in place of coffee.
1/2 cup washed or unsalted butter.
1 1/2 cups confectioners' sugar 1 1/2 tablespoons strong coffee infusion.
Work butter until creamy and add sugar gradually, while stirring constantly, adding during the process the coffee, a few drops at a time.
2 tablespoons washed or unsalted butter Confectioners' sugar.
1 teaspoon breakfast cocoa 1/2 tablespoon boiling water ¼ teaspoon vanilla.
Work butter until creamy and add sugar gradually, while beating constantly, until mixture is of the right consistency to spread, or force through a pastry bag and tube; then add cocoa, mixed with water and vanilla.
Put three-fourths cup buttermilk in a graniteware saucepan, add three-fourths cup sugar, bring to the boiling point and let boil until mixture when tried.
* in cold water forms a soft ball. Remove from range and beat until of right consistency to spread.
2 cups brown sugar 1/2 cup heavy cream.
1/2 cup sultana raisins.
¼ cup English walnut meats.
Cook sugar and cream in a graniteware saucepan until a soft ball may be formed when mixture is tried in cold water. Turn on a marble slab or large platter, cool, then work until creamy, using a spatula or large wooden spoon. Add raisins and nut meats, cut in small pieces, and spread on cake.