Boston Cooking-School cook book

2 tablespoons hot coffee infusion V4 teaspoon vanilla 1 teaspoon butter Confectioners’ sugar Melt butter in coffee and add vanilla and sugar until mixture is of the right consistency to spread. Vanilla may be omitted. COCOA FROSTING 1 cup confectioners’ sugar - 2 tablespoons melted butter 2 tablespoons cocoa 1 teaspoon vanilla Hot coffee infusion Mix sugar, cocoa, and butter. Moisten with coffee until of right consistency to spread. Dip knife in coffee while spreading on cake. BERKSHIRE CHOCOLATE FROSTING 2 squares chocolate 5 tablespoons boiling water 1 teaspoon butter Confectioners’ sugar V4 teaspoon vanilla Melt chocolate in small saucepan placed over hot water. Add butter and boiling water and stir in sugar gradually, until mixture is of right consistency to spread; then add flavoring. CHOCOLATE FROSTING 11% squares chocolate 1 egg yolk ¥% cup scalded cream ¥% teaspoon melted butter Few grains salt Confectioners’ sugar Y teaspoon vanilla Melt chocolate over hot water, add cream gradually, salt, egg yolk, and butter. Stir in sugar until of right consistency to spread. ORANGE FROSTING Grated rind 1 orange 1 tablespoon orange juice 1% teaspoon lemon juice 1 egg yolk Confectioners’ sugar Add rind to fruit juices and let stand 15 minutes. Strain. Add gradually to egg yolk. Stir in sugar until of right consistency to spread. WHITE MOUNTAIN CREAM (BOILED FROSTING) 1 cup sugar Vg teaspoon cream of tartar or 1g cup water 4% tablespoon lemon juice 1 egg white, beaten until stiff Put sugar, water, and cream of tartar in pan, stir until sugar is dissolved, and bring to boiling point. Add 3 tablespoons sirup to beaten whites, beating constantly after adding each spoonful. Boil sirup to 240° F. or until it spins a long thread. Pour gradually on egg white, beating constantly. Flavor as desired. Brown Sugar Frosting. Use brown in place of white sugar. Caramel Frosting. Add 3 tablespoons Caramel Sirup (p. 29) to sugar and water in making frosting. Chocolate Frosting. Add 114 squares chocolate, melted or not, as soon as sirup is added to egg whites. Coconut Frosting. Add 14 cup shredded coconut to frosting and sprinkle coconut thickly over the top before it is set. Maraschino Frosting. Flavor with Maraschino Sirup. Marshmallow Frosting. Add 24 marshmallows cut in small pieces and fold over and over until stiff enough to hold its shape. Orange Frosting. Add 4 cup chopped candied orange peel. ICE-CREAM FROSTING 11% cups sugar Ye cup water Vg teaspoon vanilla 2 egg whites Make like White Mountain Cream. This frosting, on account of the larger quantity of egg, does not stiffen as quickly as White Mountain Cream, therefore is more successfully made by the inexperienced. SEVEN-MINUTE FROSTING 1 egg white, unbeaten 2 tablespoons cold water 2% cup sugar, finely sifted 14 teaspoon cream of tartar Few grains salt Combine ingredients in top of double boiler. Stir until sugar dissolves, then place over briskly boiling water. Beat with egg beater until stiff enough to stand up in peaks (7 to 10 minutes). Flavor as desired. Beat until thick enough to spread. During cooking, keep sides of double boiler cleaned down with spatula. Use with any of the variations suggested under White Mountain Cream (p. 681). FLUFFY FROSTING 34 cup sugar Y teaspoon cream of tartar 14 cup water 2 egg whites 1% teaspoon vanilla Cook and stir sugar, water, and cream of tartar over low heat until sugar dissolves. Increase heat and cook to 240° F. Start testing for the long thread. Cook until sirup spins a thread 12 to 15 inches long or to 266° F. Add sirup slowly to stiffly beaten egg whites, beating constantly. Add vanilla. Beat until frosting will hold its shape. ORNAMENTAL FROSTING 2 cups sugar 3 egg whites 1 cup water V4 teaspoon cream of tartar