- 1 Tb. butter
- 1-1/2 c. powdered sugar
- 3 Tb. milk
- 1/2 egg
- 1 oz. chocolate
Cream the butter and add the sugar gradually, moistening with the milk and egg to make the mixture thin enough to spread. Melt the chocolate in a Saucepan over hot water and pour into the ICING mixture. Add the vanilla. Beat thoroughly and if more sugar or liquid is needed to make the ICING thicker or thinner, add until it is of the right consistency to spread.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)