Mix and boil slowly for forty minutes. Remove from stove and stir over ice until the proper consistency to spread. If too stiff, thin with cream. Dip knife in cream to spread.
NUT OR FRUIT FILLING
- ½ cup fruit (chopped fine),
- Boiled frosting,
- ½ cup nuts (chopped fine).
To boiled icing add one cup chopped walnuts, almonds, pecans, hickory, hazel nuts, chopped figs, dates, raisins, or selected prunes, separately or in combination.
MARSHMALLOW FROSTING
- ½ pound marshmallows,
- ¼ cup milk or water,
- Whites of 2 eggs,
- 1 teaspoonful vanilla.
Break the marshmallows in pieces, add milk or water, and put in double boiler, over boiling water. Stir until melted. Take from fire and while hot pour into the well beaten whites of eggs. Add vanilla.
BOILED ICING
- 1 cup sugar,
- ⅓ cup water,
- ¼ teaspoonful cream of tartar,
- 1 teaspoonful flavoring,
- 1 egg white (large).
Beat white of egg until frothy, add the cream of tartar and beat until stiff and dry. Make syrup of sugar and water. When it has reached the honey stage, or drops heavily from spoon, add 5 tablespoonfuls slowly to egg, beating in well. Then cook the remainder of the syrup until it threads and pour over the egg, beating thoroughly. Add flavoring and beat until cool enough to spread.