Page:The Boston cooking-school cook book (1910).djvu/605

 Confectioners' Frosting

2 tablespoons boiling water or cream Confectioners' sugar Flavoring

To liquid add enough sifted sugar to make of right consistency to spread; then add flavoring. Fresh fruit juice may be used in place of boiling water. This is a most satisfactory frosting, and is both easily and quickly made.

Orange Frosting

Grated rind 1 orange 1 teaspoon brandy 1/2 teaspoon lemon juice 1 tablespoon orange juice Yolk 1 egg Confectioners' sugar

Add rind to brandy and fruit juices; let stand fifteen minutes. Strain, and add gradually to yolk of egg slightly beaten. Stir in confectioners' sugar until of right consistency to spread.

Gelatine Frosting

2-1/2 tablespoons boiling water 1/2 teaspoon granulated gelatine 3/4 cup confectioners' sugar 1/2 teaspoon vanilla

Dissolve gelatine in boiling water. Add sugar and flavoring and beat until of right consistency to spread. Crease in squares when slightly hardened.

Plain Frosting

White 1 egg 2 teaspoons cold water 3/4 cup confectioners' sugar 1/2 teaspoon vanilla or 1/2 tablespoon lemon juice

Beat white of egg until stiff; add water and sugar. Beat thoroughly, then add flavoring. Use more sugar if needed. Spread with a broad-bladed knife.

Chocolate Frosting I

1-1/2 squares chocolate 1/3 cup scalded cream Few grains salt Yolk 1 egg 1/2 teaspoon melted butter Confectioners' sugar 1/2 teaspoon vanilla

Melt chocolate over hot water, add cream gradually, salt, yolk of egg, and butter. Stir in confectioners' sugar until of right consistency to spread; then add flavoring.