1 cup sugar. 1 cup sour cream. 1 cup chopped nuts.
Cook until it threads; beat until a little cool and spread quickly. Mrs. M. B. Moon.
Boil until thick enough to spread.
Mrs. E. B. Pentz.
1 cup 4X sugar. 2 level tablespoons butter. 2 tablespoons cocoa. 3 tablespoons hot coffee. Flavoring.
Stir well. This frosting will not harden.
Mrs. C. E. Mutschel.
1 tablespoon butter (melted). 2 cups powdered sugar. 2 tablespoons Baker's cocoa. 3 tablespoons hot coffee. Vanilla.
Mix melted butter, cocoa and hot coffee, add sugar and vanilla. Add more coffee if needed to spread well.
Mrs. G. McKean.
1/2 cake chocolate (unsweetened). 1/2 pint sour whipping cream. 1 large cup sugar.
Cook on a very slow fire for five minutes, then beat till cool enough to spread. If desired, now add 1 cup chopped pineapple which is absolutely free from juice.
Mrs. Harvey Stofflett,
Ann Arbor, Mich.
One-half pint cream, whipped stiff; 1 cup marshmallows, cut rather small; 1/2 cup chopped walnut meats.
Spread thickly between and on top of 2 layer cake.
6 tablespoons powdered sugar. 1 tablespoon milk or boiling water. 1 tablespoon butter.
Mix above together, flavor with vanilla. May be varied with chopped nut meats, raisins or cocoa.
Mrs. A. W. Brewster.
2 cups sugar. 1 cup chopped nuts. 2/3 cup milk. Vanilla.
Boil sugar and milk slowly, 4 minutes. Remove from fire, add nuts and beat until creamy.
Mrs. J. E. Warren.
1 cup sugar. Small lump of butter. Juice and grated rind 1 lemon. 1 egg.
Heat butter, sugar and lemon, add beaten egg. Boil 3 minutes. Mrs. J. E. Warren.
1/2 cup butter. 2 teaspoons cocoa. 2 cups powdered sugar. 1 teaspoon vanilla. 2 tablespoons cold coffee.
Mix after melting butter and spread.
Mrs. M. Yerkes.
1 tablespoon butter. 1 teaspoon lemon juice. 3 tablespoons orange juice.
Add powdered sugar until right consistency.
Mrs. M. Yerkes.
Put any amount of sugar desired in a saucepan; stir over fire until sugar dissolves and turns brown. Now add hot water equal in quantity to the sugar; this hardens the sugar, but let the mixture simmer about 15 minutes and the sugar dissolve again and a clear syrup is formed. If the syrup be desired thick for flavoring a mousse or seasoning sauces, it may be allowed to simmer 1/2 an hour or more. Be careful that the hot mixture does not spatter on hands when water is added. Mrs. C. J. Chandler.