Here’s a handwritten recipe found in a large box of recipes, date unknown. Recipe is typed below along with a scanned copy.

Easy Milk Chocolate Frosting
(Frosts one 13×9 in. pan of Brownies)

Melt 3 T. butter or marg. in med. saucepan.

Stir in 2 T. Cocoa until dissolved.

Add 1 1/2 c. XXX sugar, 2 T. milk & 1 t. vanilla. Stir until smooth.

Add more milk if necessary to make a soft spreading consistency. Frost brownies; let set until firm.

RecipeCurio Note: XXX sugar is confectioners’ sugar, the XXX signifies the degree of fineness.

This old recipe card has yellowed with age but it’s still in great shape–nice flowing handwriting too. Date unknown. Recipe is typed below as-is along with a scanned copy.

Creamy Frosting

Cream 2 tbs butter & 1/8 tspoon salt. Add alternately to creamed mixture 2 1/2 cups confectioners sugar, 1 egg white & 4 to 5 tbs cream. Blend well after each addition. Add vanilla & food coloring if desired.

This handwritten recipe is from a large collection, the card is somewhat yellowed with age but still in good shape. Recipe is typed below along with a scanned copy.

Burnt Butter Icing
(for butterscotch cookies or any light cake)

6 T butter
1 1/2 c XXXX sugar
1 tsp vanilla
4 T hot water (approx)

Melt butter and keep on heat till golden brown. Add sugar gradually. Add vanilla & hot water till right spreading consistency.

RecipeCurio Note: XXXX sugar is confectioners’ sugar, the XXXX represents the degree of fineness

Here’s a quick recipe for boiled icing, date unknown. Recipe is typed below along with a scanned copy.

Fluffy Boiled Icing

Combine 1 1/2 c. sifted confectioners sugar – 5 TBsp water in pan. Bring to full boil. Add 2 unbeaten egg whites. Beat til fluffy & cool. Flavor with vanilla. Put on cake. Sprinkle with coconut.

This handwritten recipe includes notes and tips for using this filling for cakes, date unknown. Recipe is typed as-is below but I did make a correction or two so the directions are a bit easier to understand. Scanned copy for archives is included as well.

Cocoa Whipped Cream Filling:

Mix:
1/2 pint heavy cream
1/2 cup confectioners’ sugar
1/4 cup dry cocoa
Few grains salt

Let stand overnight (or for several hours) in the refrigerator.

Beat until thick. Flavor with Vanilla.

This is the filling I use, it’s good with yellow cake or marble cake.

Top with any chocolate glaze or what I use is your favorite can of chocolate frosting–put it in the microwave, heat until runny consistency, pour on top of cake warm letting it run down sides of cake.

Enjoy.

This handwritten recipe card comes from a large collection of recipes, date unknown. Recipe is typed below as-is along with a scanned copy.

Chocolate Frosting

1/2 c. Sugar
3 tsp flour
2 oz. Chocolate
3/4 c. milk

Melt altogether on stove. Add – 1 tablespoon butter, 1/4 tsp. salt & 1/2 tsp vanilla. Boil for 2 min.

This handwritten recipe comes from a large collection, date unknown. Recipe is typed below along with a scanned copy.

Butter Cream Icing

1 tbsp butter
1 tsp vanilla
1 c. confectioner’s sugar
1 tbsp milk

1. Melt butter, add milk, sugar, vanilla; Beat well; spread on cake.

Variations: One square unsweetened chocolate may be added.

This frosting recipe was written on a large white index card from an avid cook’s collection, date unknown. Recipe is typed below along with a scanned copy.

Miracle Frosting

1 c. granulated sugar
1/2 cup boiling water
1 tsp vanilla
1 egg white, unbeaten
1/4 tsp cream of tartar

Mix sugar, egg white, and cream of tartar together. Add boiling water and beat on high speed of electric mixer until stiff.

Add vanilla and spread on cake.