Transcribed by Leah Waring
White of 1 egg beaten to stiff froth with 10 tablespoons of sugar and grated rind of orange and some juice.
Boil 1-3 cup water and 1 cup of brown sugar until it will spin a thread when dropped from spoon; pour into the beaten whites of 2 eggs. When smooth cut up 6 marshmallows and stir into the mixture.
Mrs. James K. Horton
Sea Foam Frosting
2 cups brown sugar, 3/4 cup water, boil until it thickens. Beat white of 2 eggs stiff, pour syrup over slowly and beat until cold and thick. Add 1 cup chopped nuts and vanilla, stir until thick and spread on rapidly.
Mrs. James Kelly.
1 cup sugar, 2 tablespoons cocoa, 2 tablespoons warm coffee, 2 teaspoons melted butter, 1 teaspoon vanilla. Mix together and spread on cake.
Mrs. T. Frank Rowles.
Bitter Sweet Chocolate Icing
Yolks of 5 or 6 eggs, 1/2 cup cream, 1 cup sugar, 1/2 cake Bakers chocolate. Mix all together and cook in double boiler until eggs are cooked.
Icing for Chocolate Cake
Two cups granulated sugar, white of 1 egg, 1 even teaspoon of gelatin, 1-3 teaspoon cream of tarter. Add to sugar 1/2 cup water, then cream of tarter; boil until it threads dropped from a spoon. Cool for a minute and pour slowly over the beaten white of an egg. Stir constantly. Then add gelatin which has been thoroughly softened in a little cold water. Flavor with vanilla and beat until thick.
Mrs. John Gearhart.
One paper (1 pound) confectioners sugar, cream (or milk with a little butter) heated and poured on sugar until of spreading consistency. Add melted chocolate and nuts.
Mrs. S. W. McLarren
Juice and rind of 1 orange, 3 tablespoons sugar, 1 tablespoon cornstarch, 1 cup water, 1 teaspoon butter, yolk of 1 egg. Put water and sugar on to boil; add butter. Mix juice, rind and egg together and add to boiling water. Stir until boiled thick.
Mrs. W. F. Powell
White Icing for Nut Cake
1 cup sugar, 1/4 cup hot water, saltspoon cream tarter. Boil until it threads, then beat into well whipped white of one egg.
Mrs. James P. O'Laughlin
One and one-half cups white sugar, 1/2 cup water, Butter the size of a hickory nut, whites of 2 eggs. Boil Sugar, water and butter until it threads. Beat into Stiff whites of eggs. Add 1 cup of chopped raisins.
Mrs. S. Arthur Row.
This page was last updated on Wednesday, March 15, 2006
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