Page:Meier - The Art of German Cooking and Baking.djvu/325




 * 1 cup of brown sugar

¼ cup of milk

1 tsp. of butter

1 tsp. of vanilla

Preparation: Sugar and milk are boiled until the mixture draws threads, take off the fire, add butter and vanilla and stir continually until you spread it on the cake while still warm.


 * ¼ lb. of confectionery sugar

3 tbsps. of rose water

1 white of egg Preparation: All ingredients are stirred to a cream and spread on the cake.


 * ¾ cup of confectionery sugar

1½ tbsps. of rum

¼ pt. of water

Preparation: The sugar is dissolved in water and cooked until it threads. Then cool it a little, add the rum and stir until the frosting begins to get white, then spread on the cake.


 * 6 whites of eggs

1¼ cups of sugar

Scant ½ lb. blanched almonds cut in long thin strips

Preparation: The whites of eggs are beaten to a stiff froth, mixed with sugar and almonds and spread on the cake. This is then put into a medium oven and baked lightly to harden the frosting.


 * 5 eggs

¼ lb. blanched, ground almonds

¾ cup of sugar

3 tbsps. of lemon juice

The preparation is the same as given in Chapter 19, No. 67, Cherry Tart.


 * ⅓ lb. of powdered sugar

2 tbsps. of fruit marmalade

1 white of egg

Preparation: The ingredients are mixed well, stirred 35 minutes until thick and foamy, then spread on the cake immediately.


 * ½ cup of sweet or sour cream

2 eggs

¼ cup of sugar

Preparation: Cream, sugar and yolks of eggs are mixed well and the beaten whites of eggs added-. This frosting is spread on the cake and baked 10 minutes until the frosting is a nice yellow color.