Making Cake. — Part II 1479 



Marshmalloif frosting 

 I J cupful brown sugar White of i egg 



J cupful water j pound marshmallows 



FoUow the directions given under method I for making boiled frosting. 

 Before the frosting cools, add the marshmallows that have been partially- 

 melted over hot water. This frosting may be made in another way, 

 omitting the white of egg. Cook the sugar and water together until the 

 sirup reaches a temperature of 230° F. Pour this sirup over the par- 

 tially melted marshmallows and beat the mixture until it is cool. The 

 frosting is then ready to spread on the cake. 



Caramel frosting ; 



i^ cupful light brown sugar 3 tablespoonfuls butter 



^ cupful cream 5 teaspoonful vanilla 



Boil the sugar, cream, and butter together until the sirup will form a 

 very soft ball in cold water (21,4° to 236° F.). In a rather deep dish this 

 will take about fifteen minutes. Remove the mixture from the fire and 

 beat it until cool. Add the flavoring and spread the frosting on the 

 cake quickly. One half cupful sweet milk or j cupful of evaporated or 

 condensed milk may be used instead of cream in making this frosting. 



For chocolate frosting add 2 squares of chocolate, which have been 

 grated, to the sugar solution before it is cooked. 



For nut fudge frosting or for coconut fudge frosting, add chopped nuts' 

 or grated coconut to caramel frosting just before it is ready to put on the 

 cake. Raisins may also be added at this time or marshmallows cut in 

 pieces. 



Mocha cream 

 I cupful butter 2^ cupfuls confectioners', or 



I to 2 tablespoonfuls cofiEee essence xxxx, sugar 



Creami the butter, add the sugar gradually, and beat until the mixture 

 is smooth and creamy. It will also be somewhat hght and fluffy in appear- 

 ance. Flavor this mixture to stiit the taste with essence of coffee that has 

 been made by cooking one part coffee ^^•ith three parts water for about 

 ten minutes and draining off the liquid. If the mixture is inclined to 

 curdle when the coffee is added, the coffee essence is too weak. When 

 finished the frosting should be a light straw color. It will not spread 

 smoothly on the cake. It is delicious, quickly made, and it can be kept 

 in a cool place for an indefinite time before using on cake. 



