The quickest way of beating eggs to a stiff froth is to put them in a large cup and use the "dover beater." Some still prefer to use a platter and a silver fork. Either way is good. Above all things the eggs should be cold, and the dish on which, or in which, they are to be beaten should also be cold. Allow, for the white of one egg, one small teacupful of powdered sugar. Break the eggs, putting on them a small pinch of salt, then throw a small handful of sugar on them and begin beating at once; keep adding sugar at intervals until it is all used up. The eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting and one that will dry readily.
Spread with a broad knife evenly over the cake. If it seems too thin, beat in a little more sugar. If desired the cake can be covered with two coats, the second after the first has become dry. If the icing gets too dry before the last coat is added it can be thinned with a little water, enough to make it work smoothly.
The flavors mostly used for icing are strawberry, lemon, vanilla, almond, rose, chocolate, pineapple and orange. To ornament with figures or flowers, make up extra icing, keep about one-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as desired and dry as before; what is kept out to ornament with may be tinted pink with strawberry, blue with huckleberry juice, yellow with orange (using the grated rind of an orange strained through a cloth), green with spinach juice and brown with chocolate, purple with grape juice. Currant, raspberry and cranberry juices color a delicate pink-Saffron, indigo and cochineal can be used for coloring yellow, blue and red instead of the fruits, but the former is much nicer and more healthful.
Two cups of sugar and water to moisten. Let stand till it dissolves; boil slowly without stirring until it threads from the spoon. Beat the whites of two eggs to a stiff froth, when syrup is slightly cooled, stir in gradually, and beat until cold; season to taste with vanilla, lemon or what you prefer. C. Clements.
Fruits chopped and added to the above icing substituted in place of the whites of eggs is a most palatable change.
Take the juice of two lemons and add to it powdered sugar until thick enough to spread. Pour over top of cake and smooth with thin bladed knife which has been dipped in water. A. P. V.
Break the white of one large egg into a bowl and gradually beat into it one cupful of confectioners' sugar. Beat for three minutes, add one-half teaspoonful of vanilla extract and spread thinly on the cakes.
Make a vanilla icing, and add one tablespoonful of cold water to it. Scrape fine one ounce of chocolate and put it in a small iron or granite-ware saucepan, with two tablespoonfuls of confectioners' sugar and one tablespoonful of hot water. Stir over a hot fire until smooth and glossy, then add another tablespoonful of hot water. Stir the dissolved chocolate into the vanilla icing. Maria Parloa.
See Chocolate Glace Cake.
Four teaspoonfuls of cocoa, two tablespoonfuls of cold water, three tablespoonfuls of hot water, one-half teaspoonful of vanilla, about one and three-fourth cups of confectioners' sugar. Put the cocoa in a small saucepan; add the cold water and stir until perfectly smooth, then the hot water, and cook for one or two minutes; add vanilla and a speck of salt, then stir in enough sugar to make it stiff enough to spread nicely. Beat until smooth and glossy and free from lumps. If too thick add a little cold water. If not thick enough add a little sugar. Never make a frosting so stiff that it will have to be made smooth with a wet knife. It is better to let it run to the sides of the cake. For frosting sides of the cake make a little stiffen This frosting never cracks as an egg frosting but is hard enough to cut nicely. Miss Elizabeth K. Burr.
Put into a granite-ware saucepan two gills of sugar and one-half of water and boil gently until bubbles begin to come from the bottom - say, about five minutes. Take from the fire instantly. Do not stir or shake the sugar while it is cooking. Pour the hot syrup in a thin stream into the whites of two eggs that have been beaten to a stiff froth, beating the mixture all the time. Continue to beat until the icing is thick. Flavor with one teaspoonful of vanilla. Use two-thirds of this as a white icing and to the remaining one-third add one ounce of melted chocolate. To melt the chocolate shave it fine and put in a cup, which is then to be placed in a pan of boiling water. Maria Parloa.
Maple sugar makes a nice icing for those who are fond of very sweet things. Melt a cup of sugar in one-half cup of water. Boil till it threads from spoon, then beat in the white of an egg beaten to a froth and stir to a smooth cream. Spread this icing while warm.