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Elsie L. Smith cookbook, 1944
Page 31
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31 Frostings (White) Mrs. Hill's. 2 eggs whites beaten Confectioners sugar to make frosting right thickness. Set in oven to glaze on outside Boiled White Frosting. 1 1/2 c. sugar 1/2 c. water 1 pinch cr. tartar 1 egg white. Boil till it threads and add gradually while beating to 1 beaten egg white. when cool spread on cake. Apple Frosting 1 egg white beaten 1 c. sugar 1 grated apple Beat egg white and add sugar and apple. Beat till stiff. Serve at once on cake. Chocolate Jelly 2 oz chocolate or 2 tabl. cocoa 1 cup boiling water & 1 tabl. cornstarch disolved in 1/2 cup cold water. 3/4 c. sugar. 1 tabl. butter Cook till thick. spread on cake when cool.
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31 Frostings (White) Mrs. Hill's. 2 eggs whites beaten Confectioners sugar to make frosting right thickness. Set in oven to glaze on outside Boiled White Frosting. 1 1/2 c. sugar 1/2 c. water 1 pinch cr. tartar 1 egg white. Boil till it threads and add gradually while beating to 1 beaten egg white. when cool spread on cake. Apple Frosting 1 egg white beaten 1 c. sugar 1 grated apple Beat egg white and add sugar and apple. Beat till stiff. Serve at once on cake. Chocolate Jelly 2 oz chocolate or 2 tabl. cocoa 1 cup boiling water & 1 tabl. cornstarch disolved in 1/2 cup cold water. 3/4 c. sugar. 1 tabl. butter Cook till thick. spread on cake when cool.
Szathmary Culinary Manuscripts and Cookbooks
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