Transcribed by Leah Waring

 Orange Icing

White of 1 egg beaten to stiff froth with 10 tablespoons of sugar and grated rind of orange and some juice.

Mrs. Harder.

 Marshmallow Icing  

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.

 Cocoa Icing

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.

Florence Yellrts.

 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.

 Chocolate Icing

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

Orange Filling

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

 White Icing

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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© 2006 Clearfield County Pennsylvania Genealogy Project