Confectioners' Frosting
2 tablespoons boiling water or cream
Confectioners' sugar
Flavoring
To liquid add enough sifted sugar to make of right consistency to spread; then add flavoring. Fresh fruit juice may be used in place of boiling water. This is a most satisfactory frosting, and is both easily and quickly made.
Orange Frosting
Grated rind 1 orange
1 teaspoon brandy
1/2 teaspoon lemon juice
1 tablespoon orange juice
Yolk 1 egg
Confectioners' sugar
Add rind to brandy and fruit juices; let stand fifteen minutes. Strain, and add gradually to yolk of egg slightly beaten. Stir in confectioners' sugar until of right consistency to spread.
Gelatine Frosting
2-1/2 tablespoons boiling water
1/2 teaspoon granulated gelatine
3/4 cup confectioners' sugar
1/2 teaspoon vanilla
Dissolve gelatine in boiling water. Add sugar and flavoring and beat until of right consistency to spread. Crease in squares when slightly hardened.
Plain Frosting
White 1 egg
2 teaspoons cold water
3/4 cup confectioners' sugar
1/2 teaspoon vanilla or
1/2 tablespoon lemon juice
Beat white of egg until stiff; add water and sugar. Beat thoroughly, then add flavoring. Use more sugar if needed. Spread with a broad-bladed knife.
Chocolate Frosting I
1-1/2 squares chocolate
1/3 cup scalded cream
Few grains salt
Yolk 1 egg
1/2 teaspoon melted butter
Confectioners' sugar
1/2 teaspoon vanilla
Melt chocolate over hot water, add cream gradually, salt, yolk of egg, and butter. Stir in confectioners' sugar until of right consistency to spread; then add flavoring.
