Work
⅓ cup washed or fresh sweet butter until very light and creamy, add
1 cup sifted confectioners' sugar and
½ teaspoon vanilla very gradually, and beat until very light.
Reserve 2 tablespoons mixture for decoration.
Divide remainder in two portions. To one portion add
1 tablespoon dry cocoa.
Whip
4 tablespoons cream and add two-thirds of it to the white butter cream and fold remainder into that which contains the cocoa. Use as filling for cakes.
COFFEE FROSTING
Mix
½ tablespoon corn syrup with
2 tablespoons strong hot coffee; add
1 ¼ cups sifted confectioners' sugar a tablespoon at a time, beating constantly and occasionally setting over hot water to keep it lukewarm.
PERCOLATED COFFEE II
Put in upper part of percolator coffee pot
1 cup finely ground coffee.
Pour in
3 pints boiling water and percolate about 10 minutes.
Put
Cream and
Sugar in the cups. Pour in the coffee and serve.