A Forest Ranger's Cookbook - Icings and Fillings

Great Camp and Cabin Icing Recipes Tested by the Ultimate Outdoorsmen!

from The Lookout Cookbook, 1938. U.S. Forest Service, Region One

FROSTINGS, ICINGS, FILLINGS AND SAUCES

Boiled Icing
1/4 cup water
2 egg whites
1 1/2 cups sugar
1 teaspoon vanilla
2 tablespoons syrup

First mix the water, sugar and syrup together and let boil until mixture will form a soft ball when tested in cold water; then take off the stove and add to: egg whites and vanilla; beat until frosting is thick enough to spread on the cake.

Tutti-Frutti Cooky Filling
1 cup apricot jam
3/4 cup sugar
1 cup raisins, chopped (Prunes, apricots, peaches of other fruits may be used instead of raisins.)
Cook three minutes.

Fudge Icing
2 cups sugar
1 rounded teaspoon butter
4 tablespoons cocoa
1 teaspoon vanilla
3/4 cup canned milk

Mix sugar and cocoa, add milk. Place on stove and stir until sugar is dissolved. Let boil until a few drops from the spoon dropped in cold water form a soft ball. Add butter. Remove from stove and let cool. Do not move pan while cooling or it will become sugary. When outside of pan is cool, add vanilla and beat until creamy. Spread on cake. Omit the cocoa and you will have creamy white icing. Be very sure to cool before beating to insure creamy icing.

Pudding Sauce
1 tablespoon corn starch
2 tablespoons butter
6 tablespoons sugar
1 teaspoon vanilla or 1 lemon extract
cup hot water

Mix flour and cornstarch together, add water, a little at a time, stirring well and cook until thick. Add butter and flavoring as desired.

Filling for Fruit Cookies
1 cup cooked, dried apricots, sweetened
1 cup raisins cut in small pieces
1/2 cup sugar
1/2 teaspoon cinnamon

Water enough to start the mixture cooking. Stir often and when as thick as jam remove from stove. Roll out your cookies and cut in any desired shape. Put filling on top of one cooky and cover with another, pressing sides to hold filling in.

Chocolate Sauce for Boiled Rice
3/4 cup sugar
1 tablespoon butter
2 tablespoons cocoa
1/2 teaspoon vanilla
1 tablespoon flour pinch of salt
1 1/2 cups hot water

Mix sugar, flour and cocoa together. Then add water, stirring all the time. Boil until thick, then add butter, vanilla and salt. If too thick, add a little more hot water.

Hot Maple Sauce
1/2 cup water
2 cups brown sugar (white sugar browned)

Boil together until it reaches the soft-ball stage when poured in cold water. (This is good with hot cakes.)

Lemon Filling
2 1/2 tablespoons flour
1 cup sugar
1/2 cup cold water
1 tablespoon lemon extract
1 egg yolk
1 teaspoon butter

Make a smooth paste of the flour and 2 tablespoons of the cold water. Cook the rest of the water, the sugar, lemon extract and butter. When the sugar is dissolved and mixture boiling, stir in the flour mixture slowly. Cook until clear and smooth, about 15 minutes. Add egg yolks and cook 2 minutes. Cool before putting on cake or using.

Caramel Sauce or Brown-Sugar Frosting
1 cup brown sugar or browned white sugar
1/2 cup water
2 egg whites
1 teaspoon vanilla extract

Make a syrup of the sugar and water, and cook to the softball stage. Remove from the fire and cool while the egg whites are beaten, then pour the syrup in a thin stream onto the stiff whites, beating the mixture constantly until thick enough to spread. Add the flavoring. If you are making sauce, don't cook so long as you would for frosting.

Hot Chocolate Sauce
1 1/2 cups sugar
2 tablespoons cocoa
1/2 cup water
1/2 teaspoon vanilla
1/4 cup rich milk or water

Let sugar and water boil in a pan for five minutes. Cool partly and gradually stir in the chocolate which has been melted over hot water. Add the vanilla. Place in a double boiler or in a pan over hot water until ready to serve. At the last moment add the milk.

Berry Sauce
1 cup berries 1 tablespoon sugar
1 tablespoon butter
1 egg white

Mix this together and mash slightly to draw out the juices. Combine with the mashed berries just before serving. NOTE: When making icings, if they get too hard while beating, put in canned milk and beat to the right thickness.