(100). Cooked Cocoa Icing (Glace Cuite Au Cacao)

Dissolve a quarter of a pound of cocoa or unsweetened chocolate in a sugar-pan; cook three quarters of a pound of sugar in another pan with one pint of water till it reaches the degree of small thread, mash the cocoa with a spoon, dilute it gradually with the cooked sugar, then cook all together until it reaches small thread again: remove it from the fire, rub it against the sides of the pan with a spoon in order to mass it well; this icing is used to ice Genoese, eclairs and a variety of small cakes.

(101). Royal Icing, And Royal Icing Flavored With Zests (Glace Royale Et Glace Royale Parfumee Aux Zestes)

Royal Icing

Put into a vessel the whites of one or several eggs (those not too fresh are preferable), and add to them some icing sugar, sifted through a very fine sieve, sufficient to have the eggs and sugar combined; form into a running paste, add several drops, either of lemon juice or acetic acid, according to the quantity of icing. With a wooden spatula beat up slowly to begin, then continue the action more briskly, always turning it in such a way that the air may enter, which helps to make the icing lighter and firmer. Beat it until the spoon, being lifted from the icing, it stands on it upright, without falling off. This royal icing is excellent for decorating pieces, cakes, etc., but for flowers or decorations to be made entirely of royal icing, then after beating, add more icing sugar, but do not get it too hard. Royal icing can be made any color by using vegetable colors.

Royal Icing Flavored With Zests

Put into a basin, half a pound of sugar, add a few spoonfuls of sugar flavored either with orange or lemon zest, adding gradually sufficient white of egg to allow it to flow; this icing is used for covering eakes.

(102). Icing With Syrup For Cakes Flavored With Vanilla, Orange, Lemon Or Fruit Juices (Glace Au Sirop Pour Gateaux)

Parfumee soit a la Vanille, a 1'Orange, au Citron ou au Jus de Fruits).

Put one pint of water and a pound of sugar in a saucepan, adding half a vanilla bean or else some orange or lemon peel; stand it on the fire, let boil up a few times to obtain a syrup, then remove the saucepan from the range immediately, suppress the vanilla or peels and incorporate sufficient sugar to form a very smooth flowing paste.

For Uncooked Fruit Juice Icing

Prepare it with strawberry, raspberry, currant or pineapple juice. Simply crush the ripe, fresh fruits, pour them on a sieve to collect all the liquid. Put some icing sugar in a vessel, dissolve it with a little thirty-degree syrup, and the fruit juice, incorporating the liquid slowly; just before using this icing warm it in an unturned copper vessel, stirring it during the operation. The icing sugars are colored according to taste and arc used for icing Genoeses, pouring it over or else dipping in all kinds of small cakes, such as eclairs, etc.