Honey Frosting

From a
1946
cook book
;;;;;;;;;;;;;;;

.

1 c. Honey
2 Egg-Whites
.

Boil the Honey about 1o minutes (238 F.).
Remove from the fire and let cool
while the Egg-Whites are beaten stiff,
then pour the Honey in a thin stream over them,
beating the mixture constantly
until thick enough to spread.
Cool before spreading.
~~~~~~~~~~~~~~~

Coffee Butter Icing

From a
1928
cook book
~~~~~~~~

.

2 c. Confectioner's Sugar
4 Tbsp. cold Strong Coffee
2 Tbsp. soft Butter
.

Mix Sugar and Strong Coffee together
and beat until smooth.
Beat in the soft, but unmelted Butter.
Add more Coffee,
if necessary,
to make Icing a good consistency to spread.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jelly Meringue

From a
1928
cook book
^^^^^^^^

.

1 Egg White
1/2 c. Currant, or other Jelly
.

Put Egg White and Jelly together into a bowl
and beat with egg beater or wire whip until stiff.
Spread between layers,
or on top of Cake.
~~~~~~~~~~~~

Mocha Frosting

From a
1912
cook book
~~~~~~~~~

.

Mix to a Cream 1 1/2 c. Confectioner's Sugar,
and 1/3 c. of Butter.
Beat thoroughly
and add 1 Tbsp. of breakfast Cocoa,
and enough Strong Coffee
to make it of the right consistency to spread.
This is much used as a decoration for small Cakes,
it being forced through a pastry bag and tube
in ornamental designs.
~~o**<^>~s~(''*~~

Marshmallow Cream Frosting

From a
1912
cook book
~~~~~~~~~

.

Put 3/4 c. of Sugar and 1/4 c. of Milk
into a saucepan and bring slowly to the boiling point.
Boil for about 5 minutes.
Break into pieces 1/4 lb. of fresh Marshmallows
and place in a double boiler with
2 Tbsp. of Hot Water
and 1/2 tsp. of Vanilla.
Stir until smooth,
then add the Milk and Sugar syrup gradually,
stirring constantly.
Beat until cool,
when it will be ready to spread.
~~ :::::::~~

How to Crystallize Fruit

From an
1888
cook book
::::::::::::::::

.

Pick out the finest of any kind of Fruit,
leave on their stalks.
Beat the Whites of 3 Eggs to a stiff froth,
lay the Fruit in the beaten Egg with the stalks upward,
drain them and beat the part that drips off again,
select them out one by one and dip them into
a cup of finely Powdered Sugar;
cover a pan with a sheet of fine paper,
place the Fruit inside of it,
and put it in an oven that is cooling;
when the Icing on the Fruit becomes firm
pile them on a dish,
and set them in a cool place
`````````````````````````

Coffee Filling # 2 (for cake)

From a

1907

cook book

"""""""""""""

.

1 c. Milk

1 Tbsp. Butter

2 Egg Yolks

1 c. Powdered Sugar

2 Tbsp. Cornstarch

1/2 c. strong, Black Coffee

.

Mix Cornstarch, Sugar and Egg Yolks;

add Milk, and Butter...

Cook 20 minutes,

stirring occasionally.

Add the Coffee...

Cook until Mixture thickens.

~~~~~~~~~~~~~~~~~~~~~~~~~

```````````````````````````

Brown Sugar Frosting

From an

Old cook book

""""""""""""""""""""

.

1/2 c. Brown Sugar

1/2 c. White Sugar

3 Tbsp. Water

2 Egg Whites, -{beaten

.

Boil Sugars and Water until it spins a thread.

Add to beaten Egg Whites,

beat until it stands in a peak.

~~~~~~~~~~~~~~~~~~~~~~~~~

Coffee Flavored Cake Filling

From an

Old cook book

"""""""""""""""""""

.

1 c. Strong Coffee

1/2 c. Sugar

1 jar Cream, -{whipped

little Corn Starch

.

Bring Coffee and Sugar to a boil.

Thicken with a little Corn Starch

until like Cream.

Let cool.

Add Whipped Cream.

Mix well.

~~~~~~~~~~~~~~~~~

Brown Sugar or Caramel Frosting

From a

1947

cook book

""""""""""""""

.

1 c. Brown Sugar, -{packed tight

2 Egg Whites

5 Tbsp. Water

.

Place ingredients in a double boiler,

beat until it stands in peaks.

Add 1 Tbsp. of flavoring if desired.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Orange Cream Frosting

Found in a

1947

cook book

""""""""""""""""

.

1 large Egg White

1 large Orange, - Juice only

2 c. Confectioners Sugar

.

Put Egg White and Orange Juice in

a deep bowl, add sugar gradually,

beating until creamy and of the

consistency to spread.

.

Spread on Cake when cool.

~~~~~~~~~~~~~~~~~~~~~~~~~

Marshmallow Frosting

Found in a

1947

cook book

"""""""""""""""""

.

1 c. Granulated Sugar

1/2 c. Water

1 Tbsp. White Corn Syrup

1/4 tsp. Salt

1/4 tsp. Cream of Tartar

1 Egg White, -{beaten

1 tsp. Vanilla

.

Put together the first 5 ingredients

and bring to a boil,

pour in slow stream on

the beaten Egg White,

add the Vanilla and beat with

electric or dover egg beater

for 5 minutes.

~~~~~~~~~~~~~~

Coffee Frosting (for Cake)

From a

1909

cook book

"""""""""""""

1 c. Sugar

1/3 c. Strong Coffee

1 Egg White

.

Bring the Strong Coffee to a boil,

add the Sugar, and let the syrup

cook without stirring until it will thread

when lifted on the tip of a spoon.

Pour it boiling hot over Egg White

which has been beaten to a stiff froth.

Whip the mixture until it is soft and creamy.

.

Pour over the Cake,

spreading it smooth with a palette knife

dipped in cold Water.

~~~~~~~~~~~~~~~

==============

Tips for Frosting a 2-layer Cake

Does the second layer have a tendency to slide?

"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""

Try this!

Cool Cake layers Completely; brush off any, and all loose crumbs.

Place one Cake layer up side down on cake platter.

Spread about 1/3 c. of Frosting over the top of first layer.

Place second layer top side up, on top of first layer.

Spread a very thin layer of Frosting on sides of Cake to seal crumbs.

Spread additional Frosting on sides, using upward strokes.

Spread remaining Frosting on top of Cake.

Note:

~~~~~~~~

By letting the Frosted Cake set in the refrigerator,

for a very short time, may also help the Cake & Frosting to set firmly.

*

Brown Sugar Frosting

By:

Helen (Heath)

Jorgenson

1/2 c. Butter

1 c. Brown Sugar

1 3/4 c. Powdered Sugar

1/4 c. Milk

Melt Butter in Sauce Pan.

Add Brown Sugar.....

Boil over low heat for 2 minutes, stirring constantly.

Cool to luck warm,

gradually add Powdered Sugar.....

beat until thick enough to spread.

Note:

If it becomes to stiff,

add a little Hot Water.

Carmel Frosting

5 Tbsp. Brown Sugar
2 Tbsp. Water
2 Tbsp. Cream
2 Tbsp. Butter

Cook for 1 minute, and let cool.

Then add

1 tsp. Vanilla &

Powdered Sugar,

until as thick as desired.

Raisin Filling for Layer Cakes

2 Egg Whites -{beaten
1 1/2 c. Sugar
2 Tbsp. Water
2 c. Raisins -{chopped fine

Stir together Beaten Egg Whites,

Sugar, & 2 Tbsp. Water.

Cook in double boiler for 10 minutes;

have ready,the Raisins...

Stir into the Filling, and spread

between the two layers of Cake.

Note:

This may also be used as a Frosting.

Rich Powdered Sugar Frosting

For Layer Cakes

1 lb. Powdered Sugar

3 Eggs Whites -{well beaten

Flavor with Vanilla

Stir Powdered Sugar into Egg Whites;

add vanilla to fit taste.

Chocolate Powdered Sugar Frosting

Mix together;

2 c. Powdered Sugar, adding only a very small amount of

Milk at a time, ~ (about 1 Tbsp.)

1 Tbsp. Melted Butter

1 tsp. Vanilla

If Frosting gets to thin, just add a little bit of Powdered Sugar.

Then add;

1 Tbsp. of Milk, and Cocoa ~ ( amount desired to fit taste).

Chocolate Frosting

1/2 pint Sugar
1/2 c. Milk
scoop of Butter {size of an egg
1 oz. Baker's Chocolate

Cook until thick.