"8 TESTED HOUSEHOLD RECIPES meee

CAKE ICINGS
A Marvellous Icing

14 cup granulated sugar 1 e¢$-white
2 tablespoons water a few drops vanilla
2 squares unsweetened chocolate

Bol sugar and water until it threads, pour over stiffly beaten egg and beat until
thick. Add vanilla. Pour this mixture over cake and spread and allow to harden.

Melt the chocolate and spread very thinly over the white icing. To know the
complete excellence of this soft sweet icing with its bitter chocolate top (which holds
it together, as it were) spread it upon a good chocolate or devil’s food cake. It is am-
brosial!

Chocolate Fudge Icing

1 cup white sugar 5 teaspoons cocoa or
1 cup light brown sugar 2 squares unsweetened chocolate
1 cup milk 1 tablespoon butter

1 teaspoon vanilla

Ms the first four ingredients together and let boil till they form a soft ball in cold
water. Before removing from the stove, add the butter and vanilla. Beat until
the right consistency to spread.

Brown Sugar Icing

1 cup brown sugar 1 egg-white
3 tablespoons boiling water

M** sugar and water and slightly beaten egg-white in the top of a double boiler.
Have underneath pot boiling and cook the icing in the top for eight minutes,
stirring constantly. Pour on the cake and spread.

Marshmallow Icing VAXX
1 cup brown sugar 14, cup water
1 cup white sugar 14 pound marshmallows

Boll sugar and water until it threads. Cut up marshmallows and beat into the sugar
mixture until it thickens, then spread on cake.

Cocoanut—Marshmallow Frosting

2 egg whites 2 doz. marshmallows
114 cups sugar 14 cup cocoanut
1, cup water

put into a double boiler over boiling water, the egg whites, unbeaten, with the sugar

and water. Let it cook over the steam from the under pan for 15 minutes, beating
briskly all the time (a Dover egg-beater gives good results). Add the marshmallows,
remove from the fire and beat until smooth. Stir in the cocoanut and spread between -
the layers and over the top of the cake, sprinkling finally with cocoanut.

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