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Free Books / Cooking / The Wheel Cook Book / |  |
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Cake Icing |
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Free Books / Cooking / The Wheel Cook Book / | |
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Cake Icing |
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This section is from the "The Wheel Cook Book" book, by The Carroll-Parsal Wheel Of The Second Congregational Church.
The white of one egg, one teaspoon lemon juice, one scant cup of powdered sugar stirred together until the sugar is all wet, then beat with a fork for just five minutes; spread quickly on the cake while warm.
Boston Cook Book.
Boil one cup granulated sugar, a speck of cream of tartar, and one-third cup water until it spins a thread when dropped from the spoon, then pour in a fine stream into the white of an egg beaten stiff, beating as you pour; continue beating until stiff enough to stand alone, add flavoring and spread quickly on the cake with a knife dipped in warm water.
One cup sifted, powdered sugar, one teaspoon lemon juice, the white of an egg; beat the egg until it is frothy but not dry, then sprinkle over three teaspoons sugar and beat five minutes; add one teaspoon each five minutes till quite thick, then put in the lemon juice. Beat with a fork and when a point of it will stand in any position it is ready to press through a pastry tube upon the cake, which should be already covered with a smooth plain frosting and dry.
Two cups sugar, one cup water, a bit of cream of tartar half as large as a pea. Boil without stirring until a little dropped into ice water can be gathered into a ball and rolled like wax between the fingers. Cool and stir to a soft cream. Add flavor or coloring while cold, then soften over hot water and spread while warm.
Melt one ounce chocolate, add one teaspoon powdered sugar and add to the boiled frosting till it is dark as you wish.
Grate the thin rind of an orange and soak it one-half hour in three teaspoons lemon juice. Squeeze the juice through a fine muslin and use like the lemon in five-minute frosting.
Dissolve one teaspoon gelatine in three tablespoons warm water, add one cup pulverized sugar and beat until smooth. Flavor to taste.
One cup powdered sugar, one tablespoon lemon juice, about one tablespoon boiling water; beat hard till smooth and semi-transparent. Spread on the cake as soon as taken from the oven.
Omit the lemon juice from the above recipe and add three heaping tablespoons of pulverized chocolate and one teaspoon vanilla.
Beat two yolks of egg with one cup sugar and one-half teaspoon old Jamaica rum, add more sugar if not stiff enough to hold its place.
Add one-half pound (or less) figs, chopped, to the boiled icing and ice a layer cake.
One cup yellow or maple sugar, one-half cup thin cream; boil together fifteen minutes, take from fire and stir constantly till it stiffens, spread quickly on warm cake as it hardens very fast.
One cup granulated sugar, one-third cup of cold water, a speck of cream tartar. Boil till it forms a soft ball in a cup of cold water. Add slowly, stirring all the time, to the well beaten white of one egg. When almost cold add one teaspoon of flavoring and spread on cake. Double this recipe for larger cake.
Two cups brown sugar, one-half cup cream or milk, one tablespoon butter. Boil all together, stirring only to prevent scorching, until it forms ball you can pick up in cold water. Take from fire and beat until thick as molasses. Mrs. Hughes.
One cup sugar, one-third cup boiling water, white of one egg, one saltspoon cream of tartar, one square chocolate. Boil sugar and water without stirring until syrup threads. Pour over beaten egg boiling hot, in a fine stream, beating well. Add chocolate melted.
One square chocolate, one-half cup milk, butter size of walnut, one and one-half cups sugar. Cook until thick. J. W. W.
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