The Boston cooking-school cook book

½ teaspoon vanilla Put sugar and milk in a saucepan, heat slowly to boiling-point without stirring, and boil six minutes. Break marshmallows in pieces and melt in double boiler, add hot water, and cook until mixture is smooth, then add hot syrup gradually, stirring constantly. Beat until cool enough to spread, then add vanilla. This may be used for both filling and frosting. Pistachio Paste To Marshmallow Paste add a few drops extract of almond, one-third cup pistachio nuts blanched and chopped, and leaf green to color. Use same as Marshmallow Paste. Prune Almond Filling To White Mountain Cream (see p. 528) add one-half cup selected prunes, stoned and cut in pieces, and one-third cup almonds blanched and chopped. Confectioners’ Frosting 2 tablespoons boiling water or cream Confectioners’ sugar Flavoring To liquid add enough sifted sugar to make of right consistency to spread; then add flavoring. Fresh fruit juice may be used in place of boiling water. This is a most satisfactory frosting, and is both easily and quickly made. Orange Frosting Grated rind 1 orange 1 teaspoon brandy ½ teaspoon lemon juice 1 tablespoon orange juice Yolk 1 egg Confectioners’ sugar Add rind to brandy and fruit juices; let stand fifteen minutes. Strain, and add gradually to yolk of egg slightly beaten. Stir in confectioners’ sugar until of right consistency to spread. Gelatine Frosting 2½ tablespoons boiling water ½ teaspoon granulated gelatine ¾ cup confectioners’ sugar ½ teaspoon vanilla Dissolve gelatine in boiling water. Add sugar and flavoring and beat until of right consistency to spread. Crease in squares when slightly hardened. Plain Frosting White 1 egg 2 teaspoons cold water ¾ cup confectioners’ sugar ½ teaspoon vanilla or ½ tablespoon lemon juice Beat white of egg until stiff; add water and sugar. Beat thoroughly, then add flavoring. Use more sugar if needed. Spread with a broad-bladed knife. Chocolate Frosting I 1½ squares chocolate ⅓ cup scalded cream Few grains salt Yolk 1 egg ½ teaspoon melted butter Confectioners’ sugar ½ teaspoon vanilla Melt chocolate over hot water, add cream gradually, salt, yolk of egg, and butter. Stir in