Preparation: Sugar, cocoa and vanilla are mixed and the cold water gradually stirred in, being careful not to take too much water because the mixture must be thick. Spread on the cake at once. If you wish, add ½ cup of blanched and chopped almonds.
No. 15—VANILLA FROSTING.
- 1 lb. of confectionery sugar
- 1 tbsp. of vanilla
- Sufficient cream to make the frosting of proper consistency
Preparation: Vanilla is added to the sugar and the cream in ½ teaspoonfuls. Take only sufficient cream to make the frosting of consistency to spread.
No. 16—LEMON FROSTING.
- 1 lb. confectionery sugar
- Juice of 1 lemon
- Cream, if necessary
Preparation: The lemon juice is mixed with the sugar and stirred a while. If the frosting is too thick, add more cream.
No. 17—TUTTI-FRUTTI FROSTING No. 1.
- 1½ cups of sugar
- 1 tbsp. of cocoa or chocolate
- 1 tbsp. of butter
- ¼ cup of cocoanut
- ¼ cup of chopped walnuts
- ½ cup of milk
- ¼ cup of finely chopped raisins
The ingredients are mixed well and cooked until the mixture may be spread on the cake while still warm.