- 1 cup of dates
- Juice and rind of 1 orange
- 2 tbsps. of water
- ½ cup of sugar
Preparation: The dates are chopped fine and mixed with orange juice and grated orange rind, water and sugar and spread on the cake.
No. 12—CHOCOLATE FROSTING No. 1.
- ⅛ lb. of sweet chocolate
- ¼ lb. of sugar
- 4 tbsps. of water
- 1 tsp. of vanilla
Preparation: Chocolate and sugar are dissolved in the water and vanilla and cooked until it threads. Stir it a little while longer and spread on the cake quickly, then put the cake into the oven again for 1 minute.
No. 13—CHOCOLATE FROSTING No. 2.
- ½ cup of butter
- ⅛ lb. of chocolate
- 2 cups of sugar
- 1 cup of boiling water
- ½ tsp. of vanilla
Preparation: The chocolate is grated, mixed with the other ingredients, and boiled a few minutes, stirring constantly, until quite stiff. Take off the fire, stir until nearly cold and spread on the cake immediately.
No. 14—CHOCOLATE FROSTING No. 3.
- ½ lb. of confectionery sugar
- 2 heaping tbsps. of cocoa
- 1 tsp. of vanilla
- 3–5 tbsps. of water