CAKES, COOKIES AND CONFECTIONS
Nut-Caramel Frosting
| 1¼ c. brown sugar | ⅓ c. water |
| ¼ c. white sugar | 2 eggs |
Boil first three to thread. Pour gradually over the whites of two eggs beaten stiff. Beat till luke warm. Set back on stove in a pan of boiling water and boil till it becomes granular around the edge. Remove and heat till it holds its shape. Add 1/3 c. walnuts and 1 tsp. vanilla. Pour over cake using back of spoon and try to get a rough surface.
UNCOOKED ICINGS
Mocha Filling I
| 1 c. butter | 2 tbsp. coffee syrup |
| Powdered sugar | 1 egg white |
Make two cups strong coffee. Strain and boil down until only a thick syrup remains.
Cream butter, add sifted powdered sugar until too stiff to stir. Add coffee syrup drop by drop while stirring. Add unbeaten egg white and sugar until desired consistency to spread on cake.
Mocha Filling II
| 1 c. powdered sugar | ¼ c. butter or butter substitute |
| ¼ chocolate |
Mix ingredients well and thin as desired with hot coffee or cream. This keeps a long time. May omit chocolate.
French Butter Cream
| ½ c. baked vanilla custard. |
Make one cup hard sauce. Add custard very
