CAKES, COOKIES AND CONFECTIONS
slowly to this, beat well. If it curdles, add a tablespoon of melted butter. Canned milk may be added in place of the custard. For a mocha frosting flavor with strong coffee. For chocolate frosting add ground chocolate. This makes an excellent filling and is fine for the tops of cakes used with pastry tube.
Chocolate Frosting
| 8 tbsp. cocoa or chocolate | 2 tbsp. butter |
| 2 ½ c. powdered sugar | 1 tsp. vanilla |
| Boiling water | |
Put cocoa, sugar, butter and vanilla in bowl. Add boiling water drop at a time stirring until of the desired consistency to spread. If it hardens before ready to spread stand over hot water until softened. Most satisfactory, easy rosting.
Dark Chocolate Icing
| Melt 2 squares chocolate | Add 3 tbsp. of boiling water |
| Add 5 tbsp. powdered sugar | |
Orange Frosting
| Grated rind of 1 orange | 1 egg yolk |
| ½ tsp. lemon juice | Powdered sugar |
| 1 tbsp orange juice | |
Add fruit juice gradually to egg yolk slightly beaten. Stir in sugar until of consistency to spread.
Reed Whip
| 1 egg white, unbeaten | ½ glass of jelly |
Put in bowl and beat with a Dover type egg
