Put into a saucepan half a cupful of water and a pound of granulated sugar and let it boil slowly. Do not stir. When it spins a thread from the tip of a spoon dipped into it, take it from the fire. Set it aside until it is blood-warm, and then stir steadily until you have a smooth white cream. Apply it to the cake as you would any other icing. If made properly it will harden by the time it is fairly on the cake. If it hardens too much before it is used set it in warm water until it softens. Flavor it while stirring.
One cupful of cream; one pound of confectioner's sugar XXX; one cupful of seeded raisins, chopped; one cupful of almonds, chopped; one teaspoonful of lemon juice. Mix quite stiff.
Put into a porcelain-lined saucepan a cupful of granulated sugar and a third of a cupful of hot water and boil without stirring until it threads, then pour slowly upon the beaten white of an egg to which has been added a pinch of cream of tartar. Beat steadily, adding, as you do so, two heaping tablespoonfuls of grated chocolate, two tablespoonfuls of cream, a half-teaspoonful of butter, and a teaspoonful of vanilla. When the mixture is blood-warm, cover the cake with it.
(Contributed) To ten tablespoonfuls of sweet milk, add one and one-half cup-fuls of sugar, and boil six minutes. Take from the fire and stir until white. Flavor and spread quickly.
Proceed exactly the same as for ordinary frosting, using the yolks of the eggs instead of the whites.
Dissolve five teaspoonfuls of powdered gum arabic in half a cup of cold water, add half a cupful of powdered sugar and boil until thick enough to form a soft ball between the fingers when dropped into ice water. Pour upon the white of an egg beaten stiff, flavor with a teaspoonful of vanilla and a few drops of lemon juice and spread on the cake with a knife dipped in hot water.
Make a syrup of a cupful of granulated sugar and a third of a cupful of water and simmer over the fire until it threads. Beat the whites of two eggs stiff, add a generous pinch of cream of tartar, and beat steadily while you pour in the hot syrup. Do not cease beating until it is like a thick white paste; then flavor with vanilla or lemon and spread at once on the layer cakes.
Put together over the fire three-quarters of a cupful of cream, half a cupful of sugar and a tablespoonful of butter. Cook until it spins a thread, add to it four tablespoonfuls of burnt sugar, or caramel, and a teaspoonful of vanilla. When it is cool, use for the filling and frosting of cake.
Make the caramel of burnt sugar by putting a cupful of sugar over the fire with a quarter-cup of water and let them boil until the syrup begins to change color. Tip the saucepan from one side to the other so that it may brown equally. When it is nearly black, but before it has begun to char, add to it a cupful of boiling water, pouring it in carefully lest in its sputtering you should be scorched. It must boil after this until all is dissolved and it is like very dark syrup. In making your cake rilling put over the fire one tablespoonful of butter, three-quarters of a cupful of cream and half a cupful of white sugar. Boil all together until they spin a thread from the end of a fork tine, add four table-spoonfuls of the caramel and a teaspoonful of vanilla and set aside to cool. Use for filling and frosting cakes.
One cupful of granulated sugar and one-fourth cupful of water. Boil together without stirring until it is brittle when dropped into cold water. Stir quickly into the beaten white of one egg. Add to this one small cup of stoned raisins chopped very fine.
Chill one cupful of thick sweet cream and add one-half cupful of powdered sugar. Whip until light and dry and fold in the well-beaten white of one egg and one cupful of grated cocoanut. Spread between the layers and over the top of the cake.
Put two cupfuls of milk into a double boiler and bring to the boiling point. Moisten two tablespoonfuls of corn-starch in a little cold milk. Beat the yolks of four eggs very light and add one-half cupful of sugar; then the corn-starch. Stir this mixture with the boiling milk and let it cook long enough for the cornstarch to be thoroughly cooked. Flavor when almost cold.
Put one cupful of water into a saucepan over the fire and add one-half cupful of sugar. Add one pint of figs, finely chopped, to the syrup and cook together until soft and smooth. When cold spread between the layers of the cake.
Beat three cupfuls of powdered sugar into the whites of three eggs. Blanch one pound of sweet almonds. Pound in a mortar until they make an even paste, with a little sugar. Then add to the whites of the eggs, and flavor with a little vanilla. Stir thoroughly.