P Wye TESTED HOUSEHOLD RECIPES ®&e@

Chocolate Icing

2 squares of chocolate 3 tablespoonfuls of cream
3 tablespoonfuls of butter 1 teaspoonful of vanilla
icing sugar
MEL chocolate and butter over hot water, add sifted icing sugar, alternating with
cream. When enough sugar has been added to make a consistency for spreading
heat thoroughly, beating all smooth—pour on cake, spread and allow to harden.

Coffee Icing

2 tablespoons very strong coffee 34 teaspoonful vanilla
From 11, to 2 cupfuls confectioners’ sugar

HF! the coffee, add the vanilla and stir in the confectioners’ sugar, which should
be sifted, until the mixture is thick enough to hold its shape, so that it will not
run off the cake.

Orange Icing
GEE Orange Cake, on Page 95.

Boiled Icing

14 cup granulated sugar 1 egg white
2 tablespoons water 14, teaspoon vanilla

Bolu the sugar and water together until the syrup threads. Pour over the stiffly
beaten egg white. Beat until the mixture thickens, add vanilla and spread on cake.

Butter Icing

REAM 3 cup butter very thoroughly. Add 1 teaspoon any flavouring desired
(for Mocha icing, 4 tablespoons strong coffee with 1 teaspoon vanilla). Use a
little cream to soften if necessary. Chopped nuts or candied fruits may be added.

Maple Frosting

OIL 2 cups maple sugar, rolled fine, and } cup evaporated milk or heavy cream,

untila drop willhardenin water. Beat until of consistency to spread.

For a good filling to spread between layers, put into a double boiler 1 cup crushed
maple sugar, 1 tablespoon cornstarch, 4 cup water and a pinch of salt. Cook for 5
minutes, add 2 egg yolks, well beaten, and boil 2 minutes.

For a delicious whipped cream cake, beat 114 cups cream very stiff, and add a pinch
of salt and 14 cup maple sugar, rolled very fine.

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