Page:The Boston cooking-school cook book (1910).djvu/606

 Chocolate Frosting II

1-3/4 cups sugar 3/4 cup hot water 4 squares chocolate, melted 1/2 teaspoon vanilla

Boil sugar and water, without stirring, until syrup will thread when dropped from tip of spoon. Pour syrup gradually on melted chocolate, and continue beating until of right consistency to spread; then add flavoring.

Chocolate Frosting III

2 squares chocolate 1 teaspoon butter 3 tablespoons hot water Confectioners' sugar 1/4 teaspoon vanilla

Melt chocolate over boiling water, add butter and hot water. Cool, and add sugar to make of right consistency to spread. Flavor with vanilla.

White Mountain Cream

1 cup sugar 1/3 cup boiling water White 1 egg 1 teaspoon vanilla or 1/2 tablespoon lemon juice

Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat gradually to boiling-point, and boil without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork. Pour syrup gradually on beaten white of egg, beating mixture constantly, and continue beating until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon. Crease as soon as firm. If not beaten long enough, frosting will run; if beaten too long, it will not be smooth. Frosting beaten too long may be improved by adding a few drops of lemon juice or boiling water. This frosting is soft inside, and has a glossy surface. If frosting is to be ornamented with nuts or candied cherries, place them on frosting as soon as spread.

Ice Cream Frosting

2 cups sugar 6 tablespoons water Whites 2 eggs 1/2 teaspoon vanilla

Follow directions for White Mountain Cream.