Page:The Boston cooking-school cook book (1910).djvu/607

 Boiled Frosting

1 cup sugar 1/2 cup water Whites 2 eggs 1 teaspoon vanilla, or 1/2 tablespoon lemon juice

Make same as White Mountain Cream. This frosting, on account of the larger quantity of egg, does not stiffen so quickly as White Mountain Cream, therefore is more successfully made by the inexperienced.

Boiled Chocolate Frosting

To White Mountain Cream or Boiled Frosting add one and one half squares melted chocolate as soon as syrup is added to whites of eggs.

Brown Frosting

Make same as Boiled Frosting, using brown sugar in place of white sugar.

Maple Sugar Frosting

1 lb. soft maple sugar 1/2 cup boiling water Whites 2 eggs

Break sugar in small pieces, put in saucepan with boiling water, and stir occasionally until sugar is dissolved. Boil without stirring until syrup will thread when dropped from tip of spoon. Pour syrup gradually on beaten whites, beating mixture constantly, and continue beating until of right consistency to spread.

Cream Maple Sugar Frosting

1 lb. soft maple sugar 1 cup cream

Break sugar in small pieces, put in saucepan with cream, and stir occasionally until sugar is dissolved. Boil without stirring until a ball can be formed when mixture is tried in cold water. Beat until of right consistency to spread.

Milk Frosting

1-1/2 cups sugar 1/2 cup milk 1 teaspoon butter 1/2 teaspoon vanilla

Put butter in saucepan; when melted, add sugar and milk. Stir, to be sure that sugar does not adhere to sauce