Caramel Icing No. 1
Two cupfuls brown sugar
Three-fourths cupful water
One teaspoonful flavoring
Put the sugar and water into a kettle, place over the fire and boil until it forms a soft ball in cold water, or to 236° by the thermometer. Do not stir while boiling. Allow it to stand five minutes after removing it from the fire, and then begin to beat it with a spoon or paddle, and keep beating until it becomes creamy, when it is ready to spread on the cake. If it happens to becomes too stiff before getting it on the cake, add a little water it to make it thin enough to spread. Add flavoring just before spreading the icing on the cake.
Caramel Icing No. 2
Use the preceding caramel icing recipe, using milk instead of water. It will be necessary to stir this icing from the time it is placed over the fire until it is ready to spread on the cake. Milk causes it to burn easily it not stirred.
Caramel Icing. No. 3
Use the recipe for Caramel Icing No. 1, using cream instead of water. This icing must be stirred constantly from the time it is placed over the fire to avoid burning. Cook to 236° by the thermometer, or until it forms a very soft ball in cold water. If it should become too stiff before getting it on the cake, add a little cream to thin it sufficiently to spread nicely.
Caramel Nut Icing
Use recipe for Caramel Icing No. 1, substituting milk or cream for the water if desired, in which case the icing must be stirred while cooking to prevent burning. Just before the icing is ready to be put on the cake, add one-half cupful or more of broken nut meats.
Caramel Fruit Icing
Make over any of the caramel icing recipes, and just before putting the icing on the cake, add some minced candied cherries and minced candied citron. If the icing becomes too stiff before getting it on the cake, thin it with cream, milk or water sufficiently to spread.
Caramel Chocolate Icing
Make over any caramel icing recipe, and just after removing the syrup from the fire, add enough grated chocolate or cocoa to make the icing the desired color and flavor.
Mocha Icing No. 1
Two cupfuls brown sugar
One cupful strong coffee
Whites of two eggs
Put the sugar and coffee into a kettle and place over the fire. Boil to 240° by the thermometer, or until it spins a long thread. While the syrup is boiling, separate the eggs and whip them until they are stiff enough to stand beat the boiling hot syrup into the beaten whites, pouring it in very slowly. Keep whipping the icing until it gets stiff
enough to spread and then quickly put it on the cake. Granulated sugar may be substituted for the brown sugar in this
Mocha Icing No. 2
Make over Caramel Icing No. 1 recipe, using coffee instead of water, adding two tablespoonfuls of butter.