Boiled Frosting Or White Mountain Cream

1 cup sugar ½ cup water

1-16 teaspoon cream of tartar

Whites of 1 or 2 eggs ½ teaspoon flavoring

Dissolve the sugar and cream of tartar in the water. Cover the saucepan first 5 minutes of cooking to prevent the formation of crystals on the sides of the saucepan. If 1 beaten egg is used, boil the sugar solution to the soft-ball stage, until it forms 2-inch threads when dropped from a spoon or fork. If 2 egg whites are used, boil to the firm ball stage. The syrup should not be stirred during the process of cooking, nor the saucepan moved. If crystals do collect on the sides of the saucepan, remove with a wet cloth or wet brush. When the sugar solution has boiled to the right temperature, pour it gradually into the stiffly-beaten whites of eggs, beating continually while pouring, and continue beating until of right consistency to spread on the cakes. Flavor.

Nut Frosting

Add nut meats to White Mountain Cream.

Lady Baltimore Frosting

Add nut meats, chopped figs, chopped angelica to White Mountain Cream.

Minnehaha Frosting

Add chopped seeded raisins to White Mountain Cream.

Maple Frosting

Substitute maple sugar for granulated sugar in White Mountain Cream.

Chocolate Frosting

Add 1 square melted chocolate to White Mountain Cream.

Milk Frosting

2 cups sugar 2/3 cup milk ½ tablespoon butter 1 teaspoon vanilla

Boil first 3 ingredients to soft-ball stage. Remove from fire, let stand about 8 minutes and beat until creamy. Add vanilla.

Cream Filling

¾ cup sugar 1/3 cup flour

1 teaspoon salt

2 eggs

2 cups scalded milk 1 teaspoon vanilla

Mix dry ingredients; add eggs slightly beaten, and pour in gradually the scalded milk. Cook 15 minutes in double boiler, stirring constantly until thickened. Cool and flavor.

Chocolate Cream Filling

Add 1½ squares melted chocolate to Cream Filling mixture.

Orange Or Lemon Filling

½ cup sugar

2 tablespoons flour

1 egg, slightly beaten Grated rind ½ orange

¼ cup orange juice

1 teaspoon lemon juice

Mix sugar and flour; add other ingredients in order given. Cook 20 minutes in a double boiler, stirring constantly until thickened. Cool before spreading.

Marshmallow Filling

1 cup sugar 1/3 cup milk

½ pound marshmallows, cut into small pieces

2½ tablespoons hot water 1 teaspoon vanilla

Boil sugar and milk until soft-ball stage is reached. Melt marshmallows in a double boiler, add hot water and cook mixture until smooth, stirring continually while adding milk and sugar mixture. Beat until cool.

Sauces To Serve With Puddings And Ice-Cream Chocolate Sauce

2 squares chocolate, melted

1 cup boiling water ½ cup syrup or sugar

1 tablespoon cornstarch mixed with 1 tablespoon cold water

Add the boiling water to the sugar or syrup, then add gradually to the melted chocolate, stirring all the time while adding. Heat to boiling point, add the cornstarch mixture and boil 5 minutes. Flavor with vanilla and serve hot or cold.

Fruit Sauce

1 tablespoon cornstarch mixed with 1 tablespoon cold water

½ cup sugar or syrup 1 ½ cups boiling water 2 tablespoons lemon juice

Chopped fruit or chopped fruit and nuts

Add the cornstarch mixture to the sugar or syrup and then the boiling water and boil 5 minutes; add the lemon juice, cool, and add the chopped fruit.

Banana Filling

1 cup banana pulp ½ cup sugar Juice ½ lemon 1 tablespoon butter

Cook and stir until thickened.