Chapter 6
10. Section 6 of Ten Cakes Husbands Like Best from Spry's Recipe Roundup. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org.
Read by Betty B. Ten Cakes Husbands Like Best by Lever Brothers Company. Luscious Frostings Ten luscious frostings made to glorify the ten cakes husbands like best. Chocolate Fudge Frosting
Combine in a saucepan three ounces chocolate, cut fine, two and one quarter cup sugar, three quarter cup milk, six tablespoons homogenized spray, three tablespoons butter or margarine, one and one half tablespoons corn syrup, and one quarter teaspoon salt. Bring slowly to a full rolling boil, stirring constantly and boil briskly for two minutes. On a rainy or very humid day, boil mixture two and one quarter minutes.
Cool to lukewarm. Add one and one half teaspoons vanilla and beat until creamy and thick enough to spread. Yield frosting for tops and sides of two eight inch square layers. Prune Whip Frosting Mix thoroughly on top of double boiler, two unbeaten egg whites, one cup brown sugar,
firmly packed, one half cup granulated sugar, one eighth teaspoon salt, and five tablespoons unsweetened prune juice. Put over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak, seven minutes. Remove from hot water and beat until cool and thick enough to spread.
Mix mixture in two teaspoons lemon juice, six cooked prunes drained and cut in small pieces, two tablespoons almonds, blanched, chopped, and toasted. Optional frosted cake may be sprinkled with two more tablespoons of almonds. Yield frosting for tops and sides of two eight inch layers. Waikiki Frosting
Mix thoroughly on top of double boiler, two unbeaten egg whites, one and one half cup sugar, five tablespoons canned pineapple syrup drained from crushed pineapple, one teaspoon light corn syrup, and one eighth teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak, seven minutes.
Remove from hot water, add one half teaspoon vanilla, one half teaspoon orange extract, and beat till cool and thick enough to spread. Fold in one half cup crushed pineapple. Yield frosting for tops and sides of two nine inch layers. Marshmallow Frosting
Mix thoroughly on top of double boiler, two unbeaten egg whites, one and one half cup sugar, three tablespoons light corn syrup, four tablespoons water, one quarter teaspoon cream of tartar, and one eighth teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak, seven minutes.
Remove from hot water, add one teaspoon vanilla, and beat until cool and thick enough to spread. Just before spreading, fold in one cup marshmallows, cut in quarters. Yield frosting for tops and sides of eight inch by twelve inch by two inch loaf. Best Seven Minute Frosting Mix thoroughly on top of double boiler, two unbeaten egg whites, one and one half cup
sugar, five tablespoons cold water, one teaspoon light corn syrup, and one eighth teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak, seven minutes. Remove from hot water, add one half teaspoon orange extract, one half teaspoon almond extract, and two marshmallows, cut in pieces.
Beat until cool and thick enough to spread. Yield frosting for tops and sides of two nine inch layers. Tawny Satin Frosting Mix thoroughly on top of double boiler, two unbeaten egg whites, one cup granulated sugar, one half cup brown sugar, firmly packed, four tablespoons water, three tablespoons dark corn
syrup, one fourth teaspoon cream of tartar, and one eighth teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak, seven minutes. Remove from hot water, add one teaspoon vanilla, and beat until cool and thick enough to spread. Yield frosting for tops and sides of two nine inch layers.
Lemon Cream Icing In a mixing bowl, blend two tablespoons homogenized spray, one tablespoon butter or margarine, one eighth teaspoon salt, one quarter teaspoon grated lemon rind, and one tablespoon lemon juice. Beat in one half cup sifted confectioners sugar. Add five tablespoons scalded light cream and two and one half cup sifted confectioners sugar,
alternately beating well after each addition. Tint delicately with a few drops of yellow coloring if desired. Yield frosting for top and sides of eight and one half inch tube cake. Fantasia Frosting Mix thoroughly on top of double boiler, two unbeaten egg whites, one and one half cup sugar,
four tablespoons cold water, three tablespoons light corn syrup, and one eighth teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak, seven minutes. Remove from hot water, add one teaspoon vanilla, one half teaspoon almond extract, and beat until cool and thick enough to spread.
Fold in one cup mixed candy cherries, citron and dates, cut very fine, and one cup pecans, chopped fine and toasted. Yield frosting for sides and tops of three nine inch layers. Butterscotch Frosting In a saucepan mix well two cups light brown sugar, firmly packed, one cup granulated sugar,
two tablespoons light corn syrup, three quarter cup milk, one quarter cup homogenized spray, one quarter cup butter or margarine, and one quarter teaspoon salt. Bring slowly to a full rolling boil, stirring constantly, and boil briskly two minutes. Boil two and one half minutes on a rainy or very humid day. Cool to lukewarm, add one teaspoon vanilla, and beat until creamy and thick enough to spread.
Yield frosting for tops and sides of two nine inch layers. Creamy Vanilla Frosting Blend together one tablespoon homogenized spray, one tablespoon butter or margarine, three quarter teaspoon vanilla, and one quarter teaspoon salt. Beat in one half cup sifted confectioners sugar.
Add alternately one and one half cup sifted confectioners sugar and three tablespoons scalded light cream, beating well after each addition. Yield frosting for tops and sides of four inch by six and one half inch by two and three quarter inch loaf. End of section six.
