Apricot Glace For Glazing Cakes, Etc

Put about half a pound of apricot jam into a stewpan with about two gills of water, six ounces of castor sugar, and a saltspoonful of apricot yellow or other colouring; boil up and let it cook on the stove for fifteen to twenty minutes until somewhat thick, then put it through a fine hair sieve, and use while hot to glace over the cakes.

Chocolate Glace For Glazing Cakes, Etc

Cut up very finely four ounces of Fry's Caracas Chocolate, put it into a stewpan with one gill of warm water, and boil it till quite smooth. Mix three-quarters of a pound of Marshall's Icing Sugar in a stewpan with three tablespoonfuls of the prepared chocolate and half a table-spoonful of warm water, stir over the fire till just warm, then use.

Orange Glace For Glazing Cakes, Etc

Put the finely-chopped peel of an orange into a stewpan, and pour over it half a gill of boiling water; cover the pan, and let the contents remain till cool; then add the juice of the orange, and strain through a piece of muslin. Take three-quarters of a pound of Marshall's Icing Sugar, and mix with it three tablespoonfuls and a half of the liquor prepared as above; just stir over the fire till it is warm, then use at once.

Red Glace - For Glazing Cakes, Pompadours, Etc

Take six ounces of icing sugar, mix it with one and a half table-spoonfuls of water, a few drops of vanilla essence, and a few drops of carmine; warm and use.

Strawberry Glace - For Glazing Cakes, Etc

Put in a stewpan three-quarters of a pound of Marshall's Icing Sugar, three or four tablespoonfuls of strawberry syrup or pulp, and a few drops of carmine; just warm together, then use.

Water Glace For Glazing Cakes

Mix three-quarters of a pound of Marshall's Icing Sugar with three or four tablespoonfuls of water, stir this over the fire till warm, then use.