The Swedish, French, American cook book

Put in an enameled or earthen bowl two tablespoons water. Sift two cups confectionery sugar two or three times. Put the sugar in very slowly — a teaspoonful at a time — stirring with a whisk. The more the frosting is stirred, the better and clearer it gets. If the sugar is put in too quickly the frosting becomes heavy and solid. When it gets thick, add a little lemon juice, then more sugar, then a little water, then lemon juice; repeat this until all the lemon juice and sugar is added and the frosting is of the right consistence. If for small cakes, the frosting should be a little lighter than for layer cakes. As for cream puffs and pastry this frosting should be thin. [Can be flavored with vanilla instead of the lemon juice.] Caramel Water Frosting Make caramel [see recipe: How to Make Caramel.] Put two tablespoons of it in a bowl. Sift two cups confectionery sugar two or three times and then add it very slowly — a teaspoonful at a time — beating very fast all the time. When it gets too thick, add a little caramel, a few drops lemon juice, a few drops brandy, more sugar; repeat this until all the sugar is added and the frosting is the right consistence. If the frosting should be too light a shade, darken with a little kitchen bouquet. Orange Water Frosting Is made in the same way [see preceding recipe: Caramel Water Frosting] using orange juice instead of the caramel. When ready, color with a little orange coloring and a speck of the red to make it a little deeper shade. Strawberry and Raspberry Water Frostings Are made in the same way [see preceding recipe: Orange Water Frosting] using strawberry and raspberry juice respectively in¬ stead of the orange juice, and coloring with a little red coloring to make it pink. Boiled Chocolate Frosting Cut up one half pound chocolate. Put in a saucepan on the stove. Sift two cups of powdered sugar. Take three-quarters cup water, add part of it to the chocolate and immediately begin to put the sugar in carefully. The chocolate must not stand after the water has been added, or it will become very thick and will curl. When it gets thick, add more of the water and sugar and so on, beating very rapidly and letting it boil slowly all the time. When ready add one teaspoon butter; the cakes should then be ready. Pour the frosting over immediately while hot. Chocolate Cream Frosting Dissolve three ounces chocolate in four tablespoons hot water and three tablespoons sugar. Boil half cup sugar with two tablespoons water until it ropes, add to one white of egg (well beaten), then add the chocolate. Beat until cold enough to frost the cake. Chocolate Water Frosting Dissolve four ounces chocolate in half cup boiling water with three tablespoons powdered sugar and one tablespoon brandy. Sift one and a half pounds confectionery sugar. Put two tablespoons of the chocolate in a saucepan, then add the confectionery sugar — a teaspoon at a time — beat all the while. When it gets too thick, add more chocolate. Repeat this until all the chocolate is used, then add a teaspoon vanilla. If the frosting should be too thick, add a few drops water. This is an excellent frosting for small cakes. Boiled Mocha Coffee Frosting