Put sugar and milk in a saucepan, heat slowly to boiling-
point without stirring, and boil six minutes. Break marsh-
mallows in pieces and melt in double boiler, add hot water,
and cook until mixture is smooth, then add hot syrup gradually,
stirring constantly. Beat until cool enough to spread, then add
vanilla. This may be used for both filling and frosting.
Pistachio Paste.
To marshmallow paste add a few drops extract of almond,
one-third cup of pistachio nuts blanched and chopped, and leaf
green to color. Use same as marshmallow paste.
Prune Almund Filling.
To white mountain cream add one cup of selected prunes,
stoned and cut in pieces, and one-third cup of almonds blanched
and chopped.
Confectioners' Frosting.
Four tablespoonfuls boiling water, one cupful of cream, con-
fectioners' sugar, flavoring.
To liquid add enough sifted sugar to make of right con-
sistency 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 of two oranges, two teaspoonfuls of brandy,
one teaspoonful of lemon juice, two tablespoonfuls of orange
juice, yolks of two eggs, confectioners' sugar.
Add rind to brandy and fruit juices; let stand fifteen min-
utes. Strain, and add gradually to yolk of egg slightly beaten.
Stir in confectioners' sugar until of right consistency to
spread.
Gelatine Frosting.
Five tablespoonfuls of boiling water, one teaspoonful of
granulated gelatine, one teaspoonful of vanilla, one and a half
cups of confectioners' sugar.
Dissolve gelatine in boiling water. Add sugar and flavoring
364 STANDARD COOKERY.
and beat until of right consistency to spread. Crease in
squares when slightly hardened.
Plain Frosting.
Whites of two eggs, four teaspoonfuls of cold water, one
and a half cups of confectioners' sugar, one teaspoonful of
vanilla or one tablespoonful of lemon juice✪ Plain Frosting.
Beat whites of eggs 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).
Three squares of chocolate, one cup of scalded cream, few
grains salt, yolks of two eggs, one teaspoonful of melted but-
ter, confectioners' sugar, one teaspoonful of vanilla✪ Chocolate Frosting (I).
Melt chocolate over hot water, add cream gradually, salt,
yolks of eggs, and butter. Stir in confectioners' sugar until
of right consistency to spread; then add flavoring.
Chocolate Frosting (II).
Three and a half cups of sugar, one and a half cups of
hot water, eight squares of chocolate, melted, one teaspoonful
of vanilla✪ Chocolate Frosting (II).
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 con-
sistency to spread; then add flavoring.
Chocolate Frosting (III).
Four squares of chocolate, two teaspoonfuls of butter, six
tablespoonfuls of hot water, confectioners' sugar, half a tea-
spoonful of vanilla✪ Chocolate Frosting (III).
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.
Two cups of sugar, two cups of boiling water, six whites of
eggs, two teaspoonfuls of vanilla or one tablespoonful of lemon
juice✪ White Mountain Cream.
Page 248 · 5 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put sugar and milk in a saucepan, heat slowly to boilingpoint without stirring, and boil six minutes. Break marshmallows in pieces and melt in double boiler, add hot water, and cook until mixture is smooth, then add hot syrup gradually, stirring constantly. Beat until cool enough to spread, then add vanilla. This may be used for both filling and frosting.
Pistachio Paste.
To marshmallow paste add a few drops extract of almond, one-third cup of pistachio nuts blanched and chopped, and leaf green to color. Use same as marshmallow paste.
Prune Almund Filling.
To white mountain cream add one cup of selected prunes, stoned and cut in pieces, and one-third cup of almonds blanched and chopped.
Confectioners' Frosting.
Four tablespoonfuls boiling water, one cupful of 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 of two oranges, two teaspoonfuls of brandy, one teaspoonful of lemon juice, two tablespoonfuls of orange juice, yolks of two eggs, 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.
Five tablespoonfuls of boiling water, one teaspoonful of granulated gelatine, one teaspoonful of vanilla, one and a half cups of confectioners' sugar.
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.
Whites of two eggs, four teaspoonfuls of cold water, one and a half cups of confectioners' sugar, one teaspoonful of vanilla or one tablespoonful of lemon juice.
Beat whites of eggs 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).
Three squares of chocolate, one cup of scalded cream, few grains salt, yolks of two eggs, one teaspoonful of melted butter, confectioners' sugar, one teaspoonful of vanilla.
Melt chocolate over hot water, add cream gradually, salt, yolks of eggs, and butter. Stir in confectioners' sugar until of right consistency to spread; then add flavoring.
Chocolate Frosting (II).
Three and a half cups of sugar, one and a half cups of hot water, eight squares of chocolate, melted, one teaspoonful of 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).
Four squares of chocolate, two teaspoonfuls of butter, six tablespoonfuls of hot water, confectioners' sugar, half a teaspoonful of 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.
Two cups of sugar, two cups of boiling water, six whites of eggs, two teaspoonfuls of vanilla or one tablespoonful of lemon juice.
Records on this page
Plain FrostingChocolate Frosting (I)Chocolate Frosting (II)Chocolate Frosting (III)White Mountain Cream