Quick Frosting

To 3 T fruit juice or cream add confectioner's sugar until it is the right consistency to spread and beat well. A speck of salt brings out the flavor. Hot water may be used and flavored with extracts - vanilla, almond, lemon, etc.

Chocolate Fudge Frosting

Mix together 1 1/4 c sugar, 1/3 c powdered cocoa, or 1 square grated chocolate, and 1/8 t salt. Add 1/3 c milk and boil without stirring to the soft ball stage (see page 117). Add 1 1/2 T butter, remove from the fire and beat until thick enough to spread. Add 1/2 t vanilla and put on the cake.

Caramel Frosting

Boil together to the soft ball stage, 1 1/2 c brown sugar, 3/4 c milk and 1/2 T butter. Remove from the fire and beat until of the consistency to spread on the cake.

Maple Frosting

Break 1/2 lb. soft maple sugar into pieces and heat in a sauce pan with 1/2 c cream, stirring occasionally until the sugar is dissolved. Boil without stirring to the soft ball stage. Beat until of right consistency to spread.

Marshmallow Frosting

In a saucepan heat slowly to the boiling point without stirring 3/4 c sugar and 1/4 c milk, then boil 6 m. Break 1/4 lb. marshmallow into pieces, melt in a double boiler, add 2 T hot water and cook until the mixture is smooth. Then add the hot syrup gradually, stirring constantly. Add 1/2 t vanilla, then beat until thick enough to spread.

Pistachio Frosting

Make the same as Marshmallow Frosting, adding at the last a few drops almond extract and 1/3 c pistachio nuts, blanched and chopped.