86 Blue Ribbon Cook Book

Boiled Frosting, No. 2—2} cups sugar, } cup light corn syrup, } cup
water, 4g teaspoon Blue Ribbon cream of tartar, 2 egg whites, 1} tea-
spoons Blue Ribbon vanilla.

Cook sugar, syrup, cream of tartar and water together until it forms a
rather firm ball when tested in cold water, 242 to 244 degrees F. Do not
stir after sugar is dissolved. Let cool a trifle so that it will not be boiling
when poured slowly over the stiffly beaten egg whites. Beat constantly, and
continue until mixture holds its shape. Add vanilla. This will keep several
days in a covered jar. If necessary soften with boiling water.

Chocolate Frosting—Follow above recipe, and add 3 squares melted,
unsweetened chocolate, after all the syrup has been poured on the egg whites.

. Coffee Frosting—Substitute 4 cup very strong Blue Ribbon coffee
for the water in Boiled Frosting, No. 2.

Milk Frosting—Boil together 1 cup sugar, 4% cup milk, and 1 table-
spoon butter for 5 minutes (after sugar is dissolved do not stir), remove
from the stove, and beat until creamy and thick enough to spread. Add 1
teaspoon Blue Ribbon vanilla extract. 7

Maple Cream Icing—1 cup brown sugar, 2 tablespoons milk, 1 table-
spoon butter. Boil together until it forms a soft ball. Add‘ 4 teaspoon
Blue Ribbon vanilla. Beat until creamy, but do not let it harden. Fruit
or ee also be added: 3 cup of seedless raisins chopped and stirred in
is excellent.

Quick Frosting—1 cup sugar, } cup boiling water, 1 egg white, } tea-
spoon Blue Ribbon vanilla.

Put sugar and water in double boiler. Place over hot water. When
sugar is dissolved, add unbeaten egg white, and beat with Dover egg-beater
for 7 minutes. Reduce temperature of water, add vanilla, and’ continue
beating until thick enough to spread.

Apple Snow Frosting—1 cup sugar, } cup water, 1 egg white, 1 apple,
grated, 3 teaspoon Blue Ribbon Vanilla.

Cook sugar and water until it forms a rather firm ball in cold water, 240
to 242 degrees F. Pour slowly over stiffly beaten egg white. Add grated
apple and vanilla, and beat until mixture will hold its shape.

Fudge Icing—2 squares unsweetened chocolate, 2 cups sugar, 2 table-
spoons butter, ? cup milk, 1 teaspoon Blue Ribbon vanilla.

- Cut chocolate in small pieces, combine with sugar and milk, and cook
bet slowly to the soft ball stage, 238 degrees F. Add butter and vanilla,
cool a little, and beat until creamy and thick enough to spread.

a may be made with brown sugar. Chopped nuts or fruit may be
a ‘