Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Fudge Nut Frosting

Add one cup shredded nuts to [Fudge Frosting], just before removing from fire.

Gelatine Frosting

• 1 teaspoon granulated gelatine
  1 tablespoon cold water
  ¼ cup boiling water
  confectioner’s sugar
  1 teaspoon vanilla

Soak gelatine in cold water; add boiling water, stir until dissolved; add sugar until of consistency to spread. Flavor and use.

Cocoanut Frosting

Use rule for [Fudge Frosting]; add one cup shredded cocoanut.

Maple Frosting

• 1 cup maple sugar
  1 cup boiling water
  1 egg white
  ⅛ teaspoon cream of tartar

Boil sugar, water and cream of tartar until thread is formed. Pour on to the beaten white, and continue beating until of consistency to spread.

Marshmallow Frosting

• 1 cup sugar
  ⅛ cup hot water
  ½ pound marshmallows
  white of one egg
  1 teaspoon vanilla

Melt marshmallows in double boiler. Cook sugar and water until thread is formed. Pour on to the beaten white. Add melted marshmallows, flavoring, and beat until of consistency to spread.

Marshmallow Nut Frosting

Add one cup shredded walnuts or castañas to [Marshmallow Frosting].

Tutti-frutti Frosting

Add one cup mixed candied fruit and nuts to [Marshmallow Frosting].

Orange Frosting

• confectioner’s sugar
  4 tablespoons orange juice
  2 egg yolks
  grated rind one orange
  1 teaspoon lemon juice

Soak rind in fruit juice one half hour; strain; add remaining ingredients until of consistency to spread.

Nougat Frosting

• 1 cup chopped almonds
  4 tablespoons sugar
  1 cup sugar
  ⅓ cup boiling water
  2 egg whites

Brown almonds in oven. Caramelize four tablespoons sugar, add almonds, cool, and pound. Boil sugar and water until it threads, add almond powder, pour on to the beaten whites, and beat until thick enough to spread.

Fig Frosting

To [Confectioner’s Frosting No. 1] add one cup figs which have been boiled in one half cup water until tender, and chopped until fine.

Wine Frosting

To [Boiled Frosting No. 2] add one tablespoon Madeira or sherry wine, and omit vanilla.

Fondant

• 3 cups sugar
  1½ cups water
  ¼ teaspoon cream of tartar
  flavoring

Boil sugar and water until a soft ball can be formed. Wash sides of saucepan with moist cheese cloth, as fast as the sugar crystallizes. Pour on to marble. When it begins to harden, work with a spatula until creamy. Chill, flavor, melt, and use for frosting.

Ornamental Frosting

• 4 egg whites
  2 tablespoons lemon juice
  confectioner’s sugar
  flavoring

To egg whites add three tablespoons sugar. Beat five minutes, add sugar in small quantities, beating five minutes between each addition. Continue thus until frosting is stiff enough to spread. Use pastry bag and tube to decorate cake with this frosting.

Brown Sugar Frosting

• 1 cup brown sugar
  ⅓ cup water
  2 egg whites
  1 tablespoon lemon juice
  1 teaspoon vanilla

Make the same as [Boiled Frosting].

Marshmallow Frosting No. 2

• Boiled Frosting
  ½ pound marshmallows

Heat marshmallows in oven; when puffed arrange on top of cake and pour Boiled Frosting over them.

Mocha Frosting

• ½ cup butter
  1¼ cups confectioner’s sugar
  ¼ cup flour
  1 cup granulated sugar
  ¼ teaspoon salt
  2 eggs
  1½ cups scalded milk
  ¼ cup strong coffee
  2 squares Lowney’s Premium Chocolate (melted)
  1 teaspoon vanilla

Cream butter; add confectioner’s sugar. Beat eggs; add granulated sugar, flour, salt, milk, coffee and chocolate. Cook in double boiler ten minutes; cool, flavor, and add to creamed butter. Use for filling and frosting for mocha cakes.