No. 698. Boiled Frosting

6 cts.

A : 1 c. tine granulated sugar, 1/3 c. hot water ;

B : 1 large egg-white. 1/8 tsp. cream of tartar ; C : 1 tsp. flavoring extract, or 1 tbsp. cordial.

Boil A without stirring until it threads, pour slowly into B, beating constantly, until thick enough to spread, add C, and cover cake while warm.

No. 699. Confectioners' Sugar Frosting

8 cts.

A : 1 e. confectioners' sugar XXXX. ;

B : 1 large egg-white, 1 tsp. flavoring extract, or 1 tbsp. cordial, 1 tsp. water, or flavor with fruit-juice.

Add A to B slowly, beat until thick, use no water or flavoring if fruit-juice is used ; or

A : 13/4 cs. sugar, 11/4 cs. water ;

B : 1/2 c. confectioners' sugar. Boil A 15 m., add B, or only enough to dissolve, stir, add flavoring and cover cakes while warm.

No. 700. Caramel Frosting

12 cts.

A : 1 c. brown sugar, 1/2 c. cream, dash salt;

B : 2 tbsps. caramel or burnt sugar. Boil A without stirring 5 m., add B, cover cake while warm.

No. 701. Coffee Frosting

8 cts.

A : 2 tbsps. very strong coffee, add to Boiled or Confectioners' Sugar Frosting, cover cakes while warm.

No. 702. Chocolate Frosting

10 cts.

A : 2 tbsps. grated chocolate or rich cocoa ;

B : Boiled or Confectioners' Frosting : C : 3 tbsps. cream, 3 tbsps. sugar, 1/2 tsp. butter, and 1 tsp. vanilla. Add A to B, or melt it with C, cover cakes while warm.

No. 703. Fondant

6 cts.

A : 2 cs. sugar, 1 c. water, 1/4 tsp. cream of tartar ;

B : 1 tbsp. flavoring, little water if necessary.

Boil A until a soft ball can be formed in cold water, cool slightly, turn out on marble, knead until creamy, cool, when ready to use, melt, add B, dip cakes quickly, using skewers for the purpose.

No. 704. Maple Sugar Frosting

15 cts.

A : \ lb. maple sugar, scraped, 1/4 c. boiling water ;

B : 1 egg-white, beaten stiff.

Melt A, boil without stirring until it threads, add slowly to B, and beat until thick enough to spread.

No. 705. Nut Frosting

14 cts.

A : 1 c. nuts, chopped fine :

B : Boiled or Confectioners' Frosting.

Add A to B, or use cream instead of water in boiled frosting, flavor with almond or pistachio extract.

No. 706. Pineapple Frosting

12 cts.

A : 2 cs. confectioners' sugar, sifted thoroughly, 1/4 c. hot pineapple-juice, 1 tbsp. lemon-juice.

Beat A thoroughly, and cover cake when cold ; cake should be in layers put together with grated pineapple.