Page:Lavine - Recipes Tried and True.djvu/95



Boil one cup granulated sugar gently, without stirring, until it threads quickly when lifted with a spoon; turn slowly into stiffly-beaten white of one egg; beat until stiff enough to spread; add one-fourth teaspoonful of any prepared extract.


 * ½ lb. maple sugar, or 1 cup brown sugar,

1 cup boiling water,

White of 1 egg,

⅛ teaspoon cream tartar,

½ teaspoon vanilla.

Prepare same as boiled icing.


 * ½ lb. butter,

1 cup sugar,

1 tablespoon vanilla,

1 teaspoon cocoa,

2 eggs.

Cream butter and sugar; add vanilla, cocoa and stiff beaten whites. This is enough to place between and on top of layers.


 * 1 cup clear coffee,

½ cup sugar,

Butter size of small egg,

1 teaspoon cornstarch, (with a little water)

½ cake grated chocolate,

½ teaspoon vanilla.

Mix altogether, except vanilla. Cook for a few minutes and add vanilla. When cool spread on cake.