Evening star., 1945-06-06
FROSTINGS.
SUPPER SUGGESTIONS:
QUERIESp

SUPPER SUGGESTIONS;
QUERIES?
(From Mrs. L. A. S., Washin1ton.
think that Mrs. G.. M. McC. oi
Chevy Chase will find that these
recipes for fluffy white and smooth
chocolate frostings are the very
ones for which she has been search
ing. l, myself, have yet to find a
caramel frosting that is soft and
swirling SO shall be interested in
others replies on this item.
The chocolate frOsting is from
Mrs. Rombauer'S well-known Joy
of Cooking" page GIT. 1t is very
easy on the sugar ration and 1t
can be stored in the refrigerator
for several days if the cook can
use that much Self-control to spread
1t thin. Melt in the upper of the
double boiler ounces squares of
bitter chocolate. In bowl combine
well-beaten egg with "a cup evap-
GRATED milk, 4 cup water and l
cup sugar. Stir this mixture into
the chocolate and cook over low
fire for 20 minutes. 1t is not neces-
sary to stir while cooking, but at the
end of 20 minutes remove pan from
steam and beat the mixture with
a rotary beater for about one min
ute or until frosting is we'll blended
The before-and-afte effects are
rexelation Add l teaspoon vanilla
and cool before spreading.
Another chocolate frosting of SIM
liar consistency is the 5-minute
chocolate frosting widely advertised
by nationally known manufac-
turer of SWeetened condensed milk.
True, a can calls for a red point.
but no sugar is needed and most of
us need our sugar coupons more
than our red points due to the meat
shortage Melt 2 squares of bitter
chocolate in top of double boiler.
Add contents of 15-ounce can of
sweetened condensed milk and stir
rapidly to blend. Cook 5 minutes
until mixture is thick. Remove from
heat and add l more tablespoon OF
water until mixture is thick. Re-
move from heat and add l or
more tablespoons of water until
mixture is of spreading consistency.
Cool and spread on cold cake. Each
OF these makes enough to frost
generously the top and sides of 2
9-inch layers.
As for a white icing with boiled
syrup which 1 find to be an old
trusty no matter what the weather
or my diSposition-it is called White
Mountain Frosting. Combine l cup
sugar, ls cup water. and IS tea
spoon cream of tartar in saucepan.
Place over medium fame. stirring
only until sugar dissolves. Bring
to boil, but in meantime beat l
egg white until stiff AS soon as
sirup has come to boil add 8 table
spoons of it to the beaten egg
white, beating constantly after ad-
dition of each spoonful. Boil re-
mainder of sirup to 240 degrees F.,
or until it spins long thread Pour
sirup gradually on egg white mix
ture, beating constantly. Flavor as
desired. Beat with spoon until FROST
ing holds its shape The addition of
the small amount of sirup at the
first-boil stage seems to be the
secret of this fluffy frosting:
prefer it to 7-minute double boiler
frostings which require such long
beating over the heat. This makes
enough for a small cake; double it
for 9-inch layers.
The White Mountain Frosting can
be varied, as follows: Use brown in
place of white sugar for seafoam
flavor; add l square or more Of bit
ter chocolate as soon as Sirup is
added to egg whites; add 4 cup
coconut to frosting and sprinkle
coconut over top of cake; add 4 cup
chopped candied orange peel for /,
orange frosting.
Mrs. E. w. of Arlington asks for |
Sunday night supper suggestions
which do not require ration points |
Here are various dishes which can
be prepared in advance: Potato I
salad in ring mold of tomato /
sspic; deviled eggs with quartered
toma toes on a bed of letutce and |
vatercress. spaghetti with tomato
sauce tuSe cans of tomato puree
seasoned with onion and green pep
per sauted in oil and accompanied
by French bread, a casserole of fish
flakes, mushroom soup and noodles
or macaroni; fresh shrimp, crab or
lobster salad stretched with chopped
celery and nard-cooked egg, aspics
galore other than tomato Once
again, read Mrs. Rombauer's cook
book
Now for my requests: Cottage
cheese is unrationed, healthful, and
ought to be useful in our meal plan
ming. We get tired of it as a salad,
though l vary it with herbs. vege-
tables and fruits. I also make gela-
tin dessert. using plain gelatin, add
Ing fruit sirup and whatever fresh