The ingredients are mixed well and cooked until the mixture may be spread on the cake while still warm. No. 18—TUTTI-FRUTTI FROSTING No. 2. 3 tbsps. hot milk ½ cup of confectionery sugar ½ lb. of ground peanuts 1 cup of finely chopped seedless or seeded raisins ¼ cup of chopped citron Preparation: The sugar and hot milk are stirred a while, then the other ingredients are added and the frosting spread on the cake immediately. No. 19—PLAIN FROSTING. ½ cup of confectionery sugar 1 white of egg 1 tsp. of vanilla or lemon Preparation: White of egg and sugar are stirred well and vanilla or lemon essence added; white of egg is not beaten to a froth. No. 20—CARAMEL FROSTING. 1 cup of brown sugar ¼ cup of milk 1 tsp. of butter 1 tsp. of vanilla Preparation: Sugar and milk are boiled until the mixture draws threads, take off the fire, add butter and vanilla and stir continually until you spread it on the cake while still warm. No. 21—GLAZE FROSTING FOR HONEY CAKES. ¼ lb. of confectionery sugar 3 tbsps. of rose water 1 white of egg Preparation: All ingredients are stirred to a cream and spread on the cake. No. 22—RUM FROSTING. ¾ cup of confectionery sugar 1½ tbsps. of rum ¼ pt. of water Preparation: The sugar is dissolved in water and cooked until it threads. Then cool it a little, add the rum and stir until the frosting begins to get white, then spread on the cake. No. 23—ALMOND FROSTING FOR FRUIT TART No. 1. 6 whites of eggs 1¼ cups of sugar Scant ½ lb. blanched almonds cut in long thin strips Preparation: The whites of eggs are beaten to a stiff froth, mixed with sugar and almonds and spread on the cake. This is then put into a medium oven and baked lightly to harden the frosting. No. 24—ALMOND FROSTING No. 2. 5 eggs ¼ lb. blanched, ground almonds ¾ cup of sugar 3 tbsps. of lemon juice The preparation is the same as given in Chapter 19, No. 67, Cherry Tart. No. 25—FRUIT FROSTING. ⅓ lb. of powdered sugar 2 tbsps. of fruit marmalade 1 white of egg Preparation: The ingredients are mixed well, stirred 25 minutes until thick and foamy, then spread on the cake immediately. No. 26—CREAM FROSTING FOR FRUIT CAKE. ½ cup of sweet or sour cream 2 eggs ¼ cup of sugar Preparation: Cream, sugar and yolks of eggs are mixed well and the beaten whites of eggs added. This frosting is spread on the cake and baked 10 minutes until the frosting is a nice yellow color. No. 27—PLAIN ALMOND FROSTING. ½ lb. of confectionery sugar ¼ cup of cream or milk 1 cup of blanched, ground or chopped almonds Preparation: The cream and the almonds are stirred into the sugar. The frosting must be quite thick, then spread on the cake immediately. CHAPTER 21. COOKIES. Directions for Preparing Christmas Cookies. No. 1—BUTTER COOKIES.