No. 18—TUTTI-FRUTTI FROSTING No. 2.
- 3 tbsps. hot milk
- ½ cup of confectionery sugar
- ½ lb. of ground peanuts
- 1 cup of finely chopped seedless or seeded raisins
- ¼ cup of chopped citron
Preparation: The sugar and hot milk are stirred a while, then the other ingredients are added and the frosting spread on the cake immediately.
No. 19—PLAIN FROSTING.
- ½ cup of confectionery sugar
- 1 white of egg
- 1 tsp. of vanilla or lemon
Preparation: White of egg and sugar are stirred well and vanilla or lemon essence added; white of egg is not beaten to a froth.
No. 20—CARAMEL FROSTING.
- 1 cup of brown sugar
- ¼ cup of milk
- 1 tsp. of butter
- 1 tsp. of vanilla
Preparation: Sugar and milk are boiled until the mixture draws threads, take off the fire, add butter and vanilla and stir continually until you spread it on the cake while still warm.
No. 21—GLAZE FROSTING FOR HONEY CAKES.