Dissolve two ounces Quaker Icing Powder in one pint of hot water; add five or five and one-half pounds of fine sugar, one ounce of glycerine; beat all very light. This icing gets very light and keeps soft.
For decorating. Beat up the whites of three eggs with sufficient XXXX confectioner's sugar and eight drops of acetic acid and a little bluing. Have everything - bowl, spatula, etc., perfectly clean.
Boil six pounds of granulated sugar with one quart of water to a thread (236 degrees). Rub with stiff brush over the top of the cakes, commencing on one corner, dipping the end of brush in the sugar, but do not disturb sugar in the kettle more than necessary, so it will not die off too soon. Rub hard and quick over the cakes, until it creams.
Bring two quarts of milk to a boil with five ounces of sugar. Stir into this quickly two ounces of corn-starch, stirred smooth with two eggs, and one teaspoonful of vanilla. As soon as it thickens, take off from the fire.
Mix together the juice and grated rind of one lemon and two peeled apples grated, with sufficient powdered confectioner's sugar. Stir over fire until it boils down a little, then add more sugar until stiff enough.
Boil one pint of water, the juice of three lemons and one-half pound of powdered sugar. Stir into it slowly two and one-half ounces of corn-starch dissolved in a little water, a pinch of salt, and one grated lemon peel. As soon as it starts to thicken, take off from the fire, and spread on the cakes, while warm. Juice of oranges, canned apples, or peaches, can be used up in the same way.
To beat up cream well, it should have been standing twenty-four hours, undisturbed - what is called double cream. To beat it up everything must be very clean and cold. Beat up slowly and easily, then, when done, add to every quart five ounces of powdered sugar and one teaspoonful of vanilla.
Mix in stone or porcelain basin one-fourth of an ounce of cochineal ground up very fine, one-fourth of an ounce of burnt alum, one-fourth of an ounce of cream of tartar, and pour over this one pint of hot rainwater; then add one-fourth of an ounce of salts of tartar; mix and strain next morning; then add one-half of an ounce of gum arabic.
Saffron, boiled down, with a little sugar and rainwater, and then filtered through a glass funnel, is the old style of coloring. But now there is such a number of colorings, liquid and paste, on the market, that it does not pay to make it yourself.
Generally ultramarine is used, but it must be handled carefully, being very strong. For painting ornaments and toys it is mixed with a little gum arabic and sugar solution.
Sift coarse sugar through a fine sieve to separate all the fine dust. Warm the coarse sugar a little in a kettle, make a cavity in the center and pour into it a little coloring; mix with a little of the sugar first, gradually rubbing in more of the sugar, until all is mixed evenly. On a heavy baking tin lay strong paper, spread the sugar over it, warm well through in oven, stir up thoroughly, warm again, and when perfectly dry, sift through a coarse sieve and pack in glass jars, but do not expose to the sun.