CHAPTER XXIII
ICINGS AND FILLINGS
521.—BOILED ICING[12]
| 1/3 cup boiling water | White of 1 egg |
| 1 cup sugar | 1 teaspoon vanilla |
| 1/8 teaspoon cream of tartar |
Boil water and sugar to 240° F., or until the sirup forms soft ball when tried in cold water; add cream of tartar and vanilla, and pour slowly upon the stiffly beaten white of egg, beating constantly until thick enough to spread without running. For caramel flavor melt one-third of the sugar first.
522.—CARAMEL ICING
| 1 cup brown sugar | 1 teaspoon butter |
| 1/3 cup milk | Few grains salt |
Put ingredients in saucepan, and boil to 240° F., or until a soft ball can be formed when tested in cold water. Beat until creamy, and spread while warm. Chopped nut meats may be added.