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Classic
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page 275
begins to thicken, spread on cakes with a broad knife. If the icing hardens,
heat the knife through in hot water and it can be spread on perfectly smooth on
top and sides.
CARAMEL ICING
R. V. J.
2 coffeecups of light-brown sugar,
1/2 cup of butter,
1/2 cup of cream.
Cook 1/2 hour, stirring all the time to prevent burning. Pour on a platter and
stir until cool enough to spread between cakes.
Nuts chopped fine are a nice addition to the icing.
CHOCOLATE ICING
V. C. G.
Use one-half cake of Baker's chocolate, and put in sufficient water to dissolve
it and boil, stirring all the time. When cold, take the yolks of 3 eggs, 1/2 cup
of cream or milk, sweeten to taste, and boil all till quite thick. Spread
between layers and on top of cake.
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