2 cups white sugar
2/3 cup white syrup
1/3 cup water
2 egg whites
1/2 cup chopped walnut meats or raisins
1 teaspoon vanilla
Boil sugar, water and syrup until a few drops in cold water becomes hard and brittle. Beat egg whites stiff and add nuts and vanilla. When syrup is done pour very slowly into the egg whites, beating all the time. Beat until mixture will hold its shape when dropped from a spoon. Drop on buttered platters to harden, or use as rich frosting.
Cook one cup sugar in one-half cup water until the sugar is dissolved. Stir to dissolve sugar. Without further stirring, cook the syrup until it forms a thread from the end of the spoon.
Stand to cool. Meanwhile, beat one egg-white stiff. Pour the syrup slowly into the egg-white, beating constantly. This will form a frosting thick enough to spread. Brown sugar may be used with the addition of one egg-white and a little vanilla flavor. If chopped nuts are to be added, stir them in just before spreading the frosting on the cake. A quick frosting may be made by beating one white of egg and adding one-half cup powdered sugar, gradually. Beat until smooth and add one-half teaspoon vanilla. This makes a good frosting for cup cakes and pound cakes.
1 square chocolate
3 tablespoons sugar, granulated
1 tablespoon water
8 tablespoons powdered sugar
White of 1 egg
1 1/2 teaspoons vanilla
Cook the chocolate, water and sugar together to make a smooth, shiny liquid. Stir the egg but do not beat it. Add the powdered sugar and stir smooth. Combine the two mixtures and add vanilla. Cool before spreading on top of the cake.
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup milk
1/2 cup grated chocolate
Mix the sugar, cornstarch and grated chocolate together and stir in the milk Cook until thick, stir to make smooth and allow to cool. When cool add vanilla and spread between the layers of a cake
2 cups of granulated sugar
1/2 cup water
1 tablespoon vinegar
Boil until it spins a thread; add above to three stiffly beaten egg whites. Any flavoring may be used. Vinegar prevents frosting from hardening or getting sticky.
1 tablespoon hot coffee 3 tablespoons maple syrup Few drops of vanilla Confectioner's sugar Mix together coffee, syrup and vanilla and beat in confectioner's sugar till stiff enough to spread.
1 egg white
1 cup sugar
3 tablespoons water
1 teaspoon vanilla
Put egg, sugar and water in double boiler and set over rapidly boiling water. Beat constantly with an egg beater for seven minutes. Remove from stove and add vanilla and marshmal-lows, cut in small pieces. Beat until of the proper consistency to spread.
Cook 2 cupfuls light brown sugar with 1 cupful milk or water until it forms a soft ball when tried in cold water. Add 1 tablespoonful butter and 1 teaspoonful vanilla. Remove from fire; leave until cold, then beat until creamy. Note: If sugar curdles the milk, add a pinch of baking soda.
Take 1 can condensed milk, 2 squares of bitter chocolate, 1 teaspoon vanilla. Melt chocolate, add condensed milk and cook until it forms a ball and leaves sides of pan. Add vanilla.