The Swedish, French, American cook book

Put one cup granulated sugar with half cup water in a saucepan on the stove, cook to a brown caramel (take care not to let it burn). Then add half cup boiling water and dissolve. This caramel can be used for different candies and frostings to make them brown. Boiled Caramel Frosting Make caramel [see recipe: How to Make Caramel]. Put in a saucepan on the stove one cup granulated sugar with four table¬ spoons cold water, cook until it ropes. In the meantime, beat the whites of two eggs to a stiff meringue, pour the sugar into it, add juice of a half lemon, beat until it commences to thicken, then divide — keep part of it white for decoration; to the other part add three or four tablespoons caramel. Beat it creamy, smooth, and hard enough to stay on a cake; have the cake ready and pour it over immediately. If for small cakes, put the cakes on a broiler, pour over the frosting, leave until cold. Meanwhile, have the white frosting covered with a damp cloth. Put in a paper that holds a fancy tube and decorate the cakes according to own design. Caramel Transparent Icing Make caramel [see recipe: How to make Caramel]. Put one pound confectionery sugar with three-quarters cup cold water and quarter cup caramel in a saucepan on the stove, cook until it ropes, take the saucepan to the table, beat with a whisk until creamy and light golden brown. Meanwhile add a few drops of lemon juice and one tablespoon brandy. Have the cakes ready, pour over. This is a delicious frosting for pastries, small cakes, large layer cakes, rolls, etc. Caramel Icing Put one cup granulated sugar with four tablespoons water in a saucepan on the stove, cook until it ropes; add one tablespoon brandy and about three drops lemon juice, cook again until an amber shade. Then have cakes ready on an oiled table. If small cakes, put them on a broiler that has been rubbed over with olive oil, pour the caramel icing over just as it comes from the stove, leave until cold enough to handle then clip the small cakes all around with scissors. [If the caramel is allowed to get too stiff before trimming, it may crack on top of the cakes.] Boiled Frosting Put one cup granulated sugar with four tablespoons water in a saucepan on the stove, cook until it ropes. In the meantime, beat the whites of two eggs to a stiff meringue. Have ready the juice of a half lemon. When the sugar ropes, add it immediately to the whites of the eggs — stirring it with a dover beater all around. THE SWEDISH, FRENCH, AMERICAN COOK BOOK When the sugar is added, turn the wheel of the beater and beat until nice and creamy. During that time add the lemon juice. Take care not to get the frosting too thick before putting it on the cake, as then it would not be so glossy as otherwise. Boiled Orange Frosting Is made in the same way [see recipe: Boiled Frosting], but add orange juice instead of lemon juice, and tint with a little orange coloring and a speck of red to make it a deep orange shade. Boiled Strawberry and Raspberry Frostings Are made in the same way [see recipe: Boiled Frosting], but use strawberry and raspberry juice respectively in place of the lemon juice, and tint with a little red coloring to make it a pink shade. Water Frosting