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