TOPPINGS • FROSTINGS • SAUCES
Reading edition
OLD ENGLISH HARD SAUCE
⅓ cup butter or margarine 2¼ cups sifted confectioners’ sugar 1 tablespoon milk 2 tablespoons GRANDMA’S MOLASSES 1 teaspoon flavoring or ½ teaspoon grated orange rind
Cream butter or margarine until fluffy. Add confectioners’ sugar alternately with milk and molasses. Add flavoring or orange rind.
YIELD: 1⅔ cups hard sauce.
MOLASSES WHIPPED CREAM
½ cup heavy cream 1 tablespoon GRANDMA’S MOLASSES ½ teaspoon vanilla or rum extract
Whip cream until almost stiff. Add molasses and flavoring. Beat until stiff. Serve over hot gingerbread or spice cake.
YIELD: 6 servings.
MOLASSES BUTTER FROSTING
⅓ cup butter or margarine 3 cups sifted confectioners’ sugar 1 egg white, unbeaten 1 teaspoon vanilla, lemon, or rum extract 1 tablespoon GRANDMA’S MOLASSES 2 tablespoons milk
Cream butter or margarine until fluffy. Add 1 cup confectioners’ sugar, egg white, and flavoring. Mix well. Add the remaining confectioners’ sugar alternately with molasses and milk. Mix thoroughly. Spread on tops and sides of two 8-inch layers or on tops of two 9-inch layer cakes.
Chocolate Frosting: Add 3 tablespoons cocoa or 1 square bitter chocolate, melted. Omit flavoring.
Molasses Mocha Frosting: Replace milk with 2 tablespoons cold, double-strength coffee. Omit flavoring.
Orange Frosting: Omit flavoring and milk. Add 2 tablespoons orange juice, 1 teaspoon grated orange rind, and ½ teaspoon grated lemon rind.
BOILED TAFFY FROSTING
2 cups sugar ½ cup water ¼ cup GRANDMA’S MOLASSES ¹/₁₆ teaspoon salt 2 egg whites, beaten 1 teaspoon flavoring
Thoroughly mix first four ingredients in a saucepan. Cook, without stirring, to firm-ball stage (245° F.). Gradually beat hot syrup into egg whites, beaten stiff but not dry. Continue beating until mixture stands in high peaks. Beat in flavoring. (If frosting hardens before spreading, beat in a few drops of hot water). Spread on tops and sides of two 9-inch layers or on tops of 2 dozen cup cakes.
12
BANANA WHIP TOPPING
1 egg white, unbeaten 2 large ripe bananas 2 tablespoons sugar ⅛ teaspoon salt 1 tablespoon GRANDMA’S MOLASSES
Place all ingredients in a small-bottom mixing bowl. Beat vigorously with an electric or rotary beater until mixture is light and fluffy. Serve at once over squares of hot gingerbread or cake.
YIELD: 8 to 10 servings.
BROWNED BUTTER FROSTING
⅓ cup butter or margarine 3 cups sifted confectioners’ sugar 4 to 5 tablespoons light cream or undiluted evaporated milk 1 tablespoon GRANDMA’S MOLASSES
Brown butter or margarine in a saucepan. Add confectioners’ sugar alternately with cream or evaporated milk and molasses. Spread over tops and sides of two 8-inch layer cakes.
RAISIN FILLING
1½ cups seedless raisins, chopped ¾ cup water ¼ cup GRANDMA’S MOLASSES 2 tablespoons cornstarch ½ teaspoon cinnamon ¼ teaspoon cloves 1 tablespoon butter or margarine ½ teaspoon grated lemon rind
Grind raisins in food chopper twice, using coarsest blade. Add water, molasses, cornstarch, and spices. Mix well. Cook until mixture is thick and clear, stirring constantly. Stir in butter or margarine and lemon rind. Spread between two 9-inch layers or on tops of two 8-inch layer cakes.