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 gradu-
ally on beaten white of egg, beating mixture constantly, and
continue beating until of right consistency to spread; then add
STANDARD COOKERY. 365
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 orna-
mented with nuts or candied cherries, place them on frosting
as soon as spread.
Ice Cream Frosting.
Four cups of sugar, twelve tablespoonfuls of water, whites
of four eggs, one teaspoonful of vanilla✪ Ice Cream Frosting.
Follow directions for white mountain cream.
Boiled Frosting.
Two cups of sugar, one cup of water, whites of four eggs,
two teaspoonfuls of vanilla, or one tablespoonful of lemon
juice✪ Boiled Frosting.
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 success-
fully made by the inexperienced.
Boiled Chocolate Frosting.
To white mountain cream or boiled frosting add one and
one-half squares of melted chocolate✪ Boiled Chocolate Frosting 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.✪ Brown Frosting
Maple Sugar Frosting.
Two pounds of soft maple sugar, one cup boiling water,
whites of four eggs✪ Maple Sugar Frosting.
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 con-
sistency to spread.
Cream Maple Sugar Frosting.
Two pounds of soft maple sugar, two cups of cream✪ Cream Maple Sugar Frosting.
Break sugar in small pieces, put in saucepan with cream,
and stir occasionally until sugar is dissolved. Boil without
366 STANDARD COOKERY.
stirring until a ball can be formed when mixture is tried in
cold water. Beat until of right consistency to spread.
Milk Frosting.
Three cups of sugar, one cup of milk, two teaspoonfuls of
butter, one teaspoonful of vanilla✪ Milk Frosting.
Put butter in saucepan; when melted, add sugar and milk.
Stir, to be sure that sugar does not adhere to saucepan, heat
to boiling-point, and boil without stirring thirteen minutes.
Remove from fire, and beat until of right consistency to spread ;
then add flavoring and pour over cake, spreading evenly with
back of spoon. Crease as soon as firm.
Caramel Frosting (I).
Make same as milk frosting, adding one and one-half squares
of melted chocolate as soon as boiling-point is reached, and
flavoring with one-eighth teaspoonful of cinnamon✪ Caramel Frosting (I).
Caramel Frosting (II).
One-third cup of sugar, two-thirds cup of grated maple
sugar, one cup of butter, two-thirds cup of cream✪ Caramel Frosting (II).
Mix ingredients and boil thirteen minutes. Beat until of
right consistency to spread.
Nut Caramel Frosting. ✪ Nut Caramel Frosting
Page 249 · 10 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 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.
Four cups of sugar, twelve tablespoonfuls of water, whites of four eggs, one teaspoonful of vanilla.
Follow directions for white mountain cream.
Boiled Frosting.
Two cups of sugar, one cup of water, whites of four eggs, two teaspoonfuls of vanilla, or one tablespoonful of 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 of 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.
Two pounds of soft maple sugar, one cup boiling water, whites of four 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.
Two pounds of soft maple sugar, two cups of 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.
Three cups of sugar, one cup of milk, two teaspoonfuls of butter, one teaspoonful of vanilla.
Put butter in saucepan; when melted, add sugar and milk. Stir, to be sure that sugar does not adhere to saucepan, heat to boiling-point, and boil without stirring thirteen minutes. Remove from fire, and beat until of right consistency to spread ; then add flavoring and pour over cake, spreading evenly with back of spoon. Crease as soon as firm.
Caramel Frosting (I).
Make same as milk frosting, adding one and one-half squares of melted chocolate as soon as boiling-point is reached, and flavoring with one-eighth teaspoonful of cinnamon.
Caramel Frosting (II).
One-third cup of sugar, two-thirds cup of grated maple sugar, one cup of butter, two-thirds cup of cream.
Mix ingredients and boil thirteen minutes. Beat until of right consistency to spread.
Nut Caramel Frosting.
Records on this page
Ice Cream FrostingBoiled FrostingBoiled Chocolate FrostingBrown FrostingMaple Sugar FrostingCream Maple Sugar FrostingMilk FrostingCaramel Frosting (I)Caramel Frosting (II)Nut Caramel Frosting