Chocolate #4 (Alma Teague)
- 2 or 3 spoon butter
- 2 spoons B. sugar
- 3 spoons cocoa
- Flavor to suit (vanilla)
Cook and cool above ingredients then add cream and 4x sugar to right consistency.
Queen of hearts #5 (fluffy pink)
- 3 cups sugar
- 1 cup water
- 3 egg whites
- ¼ teaspoon cream tarter
- 1 teaspoon vanilla
- red coloring
Cook sugar, water, and cream tarter together until it will spin a thread 6 inches long. Sit off fire and beat eggs until stiff and dry. Pour syrup over egg whites in a thin stream, beating all the time. Continue to beat until it begins to loos its gloss and will hold it’s shape. Remove 1 cup icing and cold red for decorating and complete decorating with red candy hearts
#6 (Divinity)
- 1cup sugar
- ½ cup water
- 2 egg whites
- 1/cup chopped maraschino cherries
- 1 teaspoon vanilla
- ¼ cup chopped nuts
- Pinch of cream tarter
Combine sugar, cream of tarter, and water and cook to hard ball stage (or 242ºF on a candy thermometer) . Beat egg whites until stiff, but not dry. Very slowly pour syrup over egg whites beating constantly until very thick. Fold in vanilla, cherries, and nuts and frost cake.