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No. 14—CHOCOLATE FROSTING No. 3.
- ½ lb. of confectionery sugar
- 2 heaping tbsps. of cocoa
- 1 tsp. of vanilla
- 3–5 tbsps. of water
Preparation: Sugar, cocoa and vanilla are mixed and the cold water gradually stirred in, being careful not to take too much water because the mixture must be thick. Spread on the cake at once. If you wish, add ½ cup of blanched and chopped almonds.
No. 15—VANILLA FROSTING.
- 1 lb. of confectionery sugar
- 1 tbsp. of vanilla
- Sufficient cream to make the frosting of proper consistency
Preparation: Vanilla is added to the sugar and the cream in ½ teaspoonfuls. Take only sufficient cream to make the frosting of consistency to spread.
No. 16—LEMON FROSTING.
- 1 lb. confectionery sugar
- Cream, if necessary
- Juice of 1 lemon
Preparation: The lemon juice is mixed with the sugar and stirred a while. If the frosting is too thick, add more cream.
No. 17—TUTTI-FRUTTI FROSTING No. 1.
- 1½ cups of sugar
- 1 tbsp. of cocoa or chocolate
- 1 tbsp. of butter
- ¼ cup of cocoanut
- ¼ cup of chopped walnuts
- ½ cup of milk
- ¼ cup of finely chopped raisins
The ingredients are mixed well and cooked until the mixture may be spread on the cake while still warm.
No. 18—TUTTI-FRUTTI FROSTING No. 2.
- 3 tbsps. hot milk
- ½ cup of confectionery sugar
- ½ lb. of ground peanuts
- 1 cup of finely chopped seedless or seeded raisins
- ¼ cup of chopped citron
Preparation: The sugar and hot milk are stirred a while, then the other ingredients are added and the frosting spread on the cake immediately
No. 19—PLAIN FROSTING.
- ½ cup of confectionery sugar
- 1 tsp. of vanilla or lemon
- 1 white of egg
Preparation: White of egg and sugar are stirred well and vanilla or lemon essence added; white of egg is not beaten to a froth.
