Page:Browne - The Plain Sailing Cook Book.djvu/123

 

FROSTINGS FOR CAKES

 

Boiled Frosting

• MATERIALS
• 1 cup sugar
• 1 egg—white only
• ½ teaspoon vanilla (or other flavoring extract)
• ⅓ cup boiling water

• UTENSILS
• Saucepan
• Bowl
• Dover beater
• Tablespoon

 

DIRECTIONS

1. Put the sugar in a saucepan, and pour the boiling water over it.
2. Place the saucepan over a slow fire, and stir until the sugar is melted; then stop stirring and allow the mixture to boil slowly until it "threads" when dropped from the tip of a spoon.
3. Beat the egg-white, and then slowly pour the boiled sugar and water over it, stirring all the time.
4. Add the flavoring, and beat until stiff enough to spread on the cake.

 

Chocolate Frosting

• MATERIALS
• 3 tablespoons butter
• 2 squares bitter chocolate
• ¾ cup cream
• 1¾ cups powdered sugar
• ½ teaspoon vanilla

• UTENSILS
• Double-boiler
• Sifter
• Tablespoon

 

DIRECTIONS

1. Melt the butter and chocolate together in a double-boiler.
2. Sift the powdered sugar, and add the sugar and cream, alternately and a little at a time, to the melted butter and chocolate, stirring constantly.

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