Heat to scalding

point..............freshly-infused
-coffee

Beat ‘a little of the

dry ingredients into

the butter, then beat

in a little hot coffee;

continue to make ad-

ditions in this manner

until all the dry in-

gredients have been

used and sufficient

hot coffee has been

added to make an

icing of spreading

consistency.

Beat in...+-ens+02- 4 teaspoon vanilla

ORANGE ICING

Yield—sufficient for top and sides of one
8-inch square cake

Here is a case of an uncooked icing for which

we do not heat the liquid, because it would

alter the orange flavor; we count rather on

the clearness of that flavor and the enrich-

ment given by the egg yolk, to overcome any

icing-sugar flavor.

Soak... scccceceesel teaspoon grated
orange rind

IN. .cccccecccaccecet tablespoon orange
juice

ANd... pew eecevcess ¥ teaspoon lemon
juice

for 10 minutes.

In the meantime, —

Sift, .cces.cceccceces 1 '4.cups (about)
icing sugar

Beat slightly....... 1 egs yolk

Strain the fruit juices.

Beat a little icing

sugar into the egg

yolk, then beat in a

little of the fruit

juices; continue to

make additions in this

manner until all the

fruit juices have been

used-and sufficient

icing sugar has been

CREAMY CHOCOLATE ICING
Yield—sufficient for top and sides of one
8-inch square cake
An outstanding icing—filling, too—and so

very easy to make!

Sift, then measure

into sifter....... ... 114 cups icing sugar

BE bs citi os ..e.~.9 tablespoons cocoa

and sift together.

Measure into a

medium-sized mixing

BONE ivtocubaenwns 2 ounces cream cheese
(plain white)

and cream, preferably

with a wooden spoon,

(or electric mixer),

until very soft.

Heat to scalding

NE cals tcc et 2 tablespoons cream

Beat .a little of the

dry ingredients into

the creamed cheese,

then beat in the hot

cream. Add remain-

ing dry ingredients

and beat until smooth.

oe PN an are 14 teaspoon vanilla

BOILED FROSTING
Yield—sufficient for top and sides of one
8-inch square cake
A great favorite, used white or with delicate

pastel coloring added.

This (or Seven-Minute Frosting) is the
preferred one to use when you are going
to give the entire cake a fluffy coating of
shredded coconut.

Measure into a sauce-

pan...............1 cup granulated
sugar

ee »++eueees Ag teaspoon cream
of tartar

Ae. ha V3 cup water

Stirring until the
sugar is dissolved,
heat to boiling. Boil
uncovered, without
stirring, until a little
dropped into a cup
of cold water forms a
rather firm soft ball
(240°F. on candy

added to make an thermometer).

icing of spreading Beat until just stiff—

consistency. ROP FFT FAS 1 eg white
Ae ee 1, teaspoon vanilla WHE FS. HFS AOR 1, teaspoon salt

79 LESSON 10

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