The Wyandotte herald. (Wyandotte, Mich.) 1879-1943, 1939-03-17
Cake FrosGrls Is
Matter of Tas.e
Recipes Very Frou inpls
Kind 10 Boiled vas Ivy
By EDITH II. kspsEa

ameI or Gomez q close second. For
special occasions; frosti IS are col
ored delicate pink, eres-s or yellow
without regard to the Favor of the
basic frosting.
Recipes for frosting ! Wy greatly
from the simplest ma, =; with vel
vety confectioners' su az. blended
with hot water, cream egg white
or softened butter, to Il smore eiab-
crate boiled" frostir ). Boiled
frostings are of several 5pes. One
of the most popular u sthat made
with granulated sugafs chocolate
and milk, or of brown ssugar and
milk, and cooked a sliEtsly shorter
time than if we were ntt king fudge
or penuche.
In another group belc the FROST
\ ings made with egg WHITES, sugar
and water. Tor tie oe fashioned
boiled frosting, the sugar and
water are cooked togetser until a
thick syrup develops. This is then
folded slowly into the wei beaten
egg whites.
Filings are generate considered
with frostings, becauset ey are par
ticularly good when tst between
layers of cake. Cakes 81 this sort
are sometimes known aABoston or
Boston cream pies. When they are
topped with q frostirE, however,
they are generally known as cream
cakes.
Seven Minute Free ling.
2 egg whites, unbeate
liz cups sugar
tablespoons water
III teaspoons corn s. Hp
/ teaspoon vanilla
Whole nuts
Put unbeaten egg W. tes, sugar,
water and corn syrup l. Upper part
of double boiler. Beat Nth a. rotary
egg beaten until sugar Is dissolved.
Place over boiling writer, beating
constantly with egg heater, and
cook seven minutes or Until frosting
will stand in peaks. Iamove from
fire. Add vanilla ane beat until
thick enough to spread Frost each
layer, put layers together and dec
crate top layer with " ole nuts.
Caramel Fros Nc
~ cups brown sugar, firmly
packed
11k cups granulated sugar
I liz cups milk
2 tablespoons butter
Combine sugars an milk and
bring to boil, stirrir 7 constantly.
Boil, without stirring, until a small
amount of the mixture forms a very
soft ball in cold wafer (232 de-
grees Fahrenheit). Ada butter and
remove from heat. Gool to luke
warm. Beat until thicl and creamy
and of right consistency to spread
Chocolate Frostng.
2 tablespoons butters
2 cups of confection1rs' sugar
egg yolks
n cup milk
/ teaspoon vanilla
A squares chocolate melted.
Cream butter, add -lgar and a
little beaten egg yolk Scream well.
Add rest of beaten ee yolks, milk,
vanilla and chocolate Place bowl
in pan of ice water sd beat with
rotary egg beater unit. thick enough
to spread.
Burnt Almond F,Ssting.
Y cup butter 5
III cups confectioners, sugar.
2 egg yolks
II cup almonds
Cream the butter, add the sugar
and the egg yolks. Spread on the
cake when ready to use. Blanch
the almonds, bake nt q moderate
oven until light browns Cut in pieces
and sprinkle on the Casting.
Orange Butter, Hing.
y cup sugar :.
u cup -four
Salt
2 cups orange jui( -
tablespoon grated grange peel
2-eggs or egg yolks
2 tablespoons butteI
Mix sugar -four "a SALT Add
orange Juice and rinttsslowly. Stir
until smooth. Cook X minutes over
hot water, stirring constantly until
mixture thickens and afterwards oc-
casionally. Pour SORE of the hot
mixture into beaten Eggs and. then
pour back into hot fixture. Cook
over hot water three minutes. Re
move from fire, add hfItter and chill.
Chocolate Creaa Filling.
4 2 cups .scalded NH
( 3 squares chocolats
cup sugar
u cup -four
4 IL teaspoon salt
? eggs4or 4-ege yoaS
teaspoon vanilla Is
( IL marshmallows
Place milk and c tcolste In the
top of double boiler When choco-
late is melted beat a 3noment with
. wheel egg-beater to isure smooth
ness. Mix dry ingredients, add eggs
slightly beaten and iSur gradually
the scalded milk inte 1his mixture.
Cook Is minutes inidouble boiler,
stirring constantly usil thick Cool
partially, favor anti spread one.
third OF the chocolate SLING between
the layers. Place th sen1ainder on