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  Melt the butter and chocolate together in a double-boiler. 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. 