Recipes For Making Cooked Icing

Granulated sugar is, as a rule, required for the foundation of cooked icings, though light brown and maple sugar are used occasionally. The sugar is cooked with liquid to different degrees by the sugar thermometer. The proportion of sugar to liquid in making the sryup is about four of the former to one of the latter, by measure or weight, as: one cup of sugar (one half pound) to one fourth cup of liquid (one eighth pound). When the syrup is to be diluted with eggs it is cooked to the soft ball degree. At this point the sugar thermometer registers about 238°. (See Boiling Sugar.)

Caramel Icing Recipe

3 cups of brown sugar (coffee C). 1/4 cup of water. 1/2 cup of cream, or 1 tablespoonful of butter. 1/4 cup of condensed milk and 1 teaspoonful of vanilla.

Boil all the ingredients, save the vanilla; four minutes after boiling begins add the flavor, and beat until the mixture begins to thicken, then spread at once upon the cake and score for cutting.

Boiled Pineapple Frosting Recipe

1/2 cup of grated pineapple (juice and pulp). The whites of two eggs. 1/2 teaspoonful of lemon juice. 1 cup of granulated sugar.

Cook the sugar and juice to a syrup that threads (238° Fahr.) and proceed as for White Mountain cream.

Boiled Maple Frosting Recipe

1 pound of maple sugar, broken into pieces. 1/2 cup of water. The whites of two eggs.

Make as White Mountain cream.

Marshmallow Frosting Recipe

1 1/3 cups of granulated sugar. 1/2 pound of marshmallows. 1/2 cup of boiling water. 2 tablespoonfuls of boiling water. The whites of two eggs. 1/2 teaspoonful of vanilla extract.

Prepare the first three ingredients as "boiled frosting." Add the marshmallows, cut in small pieces and melted with the boiling water over the teakettle. Add the flavor and beat until cold. Decorate with cubes of marshmallows, if desired.

Cake With Marshmallow Frosting And Red Candies

Marshmallow Icing Recipe No. 2

2 cups of granulated sugar. 1/2 lb. of marshmallows. 1/2 cup of boiling water. 1 teaspoonful of vanilla extract. 4 whites of eggs.

Boil the sugar and water as in making fondant to 240° F. Pour in a fine stream on the whites beaten dry, beating constantly meanwhile. Beat occasionally until nearly cold, add the extract and the marshmallows, cut in four pieces, each.