Bohemian-American Cook Book/Frostings
Frostings.—Polevy.
921. WHITE FROSTING, NOT BOILED
Bilá poleva, nevařená.
Beat two whites, stiff, add gradually three fourths of a cup of powdered sugar. You may add vanilla flavoring, or lemon juice. In the latter case, you must use more sugar. Beat a while, then spread on the cake after same has cooled. The frosting must be very white and thick.
922. WHITE FROSTING, BOILED.
Bílá poleva, vařená..
Boil a cup and a half of granulated sugar with two tablespoons of water until it spins a thread. In the meantime beat two whites, then pour into them the syrup, beating constantly, and beat until cold and smooth. Then add vanilla or lemon flavoring. To be successful with this frosting, the syrup must be just right.
923. CHOCOLATE FROSTING, NOT BOILED.
Čokoládová poleva, nevařená.
Beat three whites stiff, then add slowly three cups of sugar, beating constantly. Stir until smooth, then add grated chocolate to taste.
924. CHOCOLATE FROSTING, BOILED.
Čokoládová poleva, vařená.
Grate half a cake of bitter chocolate and boil it with half a cup of milk or cream and half a cup of sugar until very thick.
925. COLORED FROSTING.
Barevná poleva.
Prepare white frosting as directed in either of the first two recipes. For yellow frosting tie up a bit of saffron in a cloth, soak it in hot water, then squeeze a few drops into the frosting. For pink frosting use cochineal. For green, wash and pound fine fresh spinach, using a few drops of its juice.
926. CINNAMON FROSTING.
Skořicová poleva.
Prepare white frosting, adding a teaspoon of cinnamon extract or finely powdered cinnamon.