CAKES. 869 



of egg stiff and gradually beat boiling sugar into egg. Flavor. Apply to cake 

 qmckly, as it soon becomes hard. 



Icing, Old and Confectioner's Plan, or Without Boiling.— 

 Icing or frosting for cakes was formerly done by beating the whites of eggs to a 

 stiff froth, then beating in white sugar till stiff, or as hard as desired; but if it 

 is not desired to boil it, as above, a better plan is to take the white of 1 egg for 

 each medium-sized cake, and at the rate of }^ lb. of powdered sugar for each 

 egg to be used; and tirst, throw in some of the sugar, then begin to beat, and, 

 from time to time, throw in more of the sugar, continuing the beating until the 

 sugar is all in, and the icing of a smooth and firm consistence — nearly or about 

 half an hour will be required: The piece of a lemon or an orange, or any of 

 the extracts, may be used to flavor, allowing sugar extra to absorb it. 



Remarks. — If beaten together as above, it hardens on a cake quicker than 

 if the eggs were beaten, as of old, before the sugar was added; and if made as 

 thick and as hard as it ought to be with the sugar, one coat will sufiice; while 

 in the old way it almost always required two. If in a hurry to have the cake 

 ready, this may be set two or three minutes in a moderate oven to harden. 



Icing to Color Different Shades.— Any icing may be colored, if 

 desired, a yellow with lemon or orange, and pink with strawberries or cranber- 

 ries. Grate the yellow of a lemon or orange, squeeze some of the juice upon 

 the gratings, put into a stout muslin and press out the coloring into the icing. 

 Strawberries and cranberries are to be pressed in the same way, or their syrups 

 used. If considerable is used, add powdered sugar to make them thick before 

 stirring in. 



Icing Chocolate for Cakes. Flavored chocolate, 4 ozs. ; whites of 3 

 eggs; powdered sugar, 20 tea-spoonfuls; corn starch, 4 tea-spoonfuls; extract of 

 vanilla, 2 tea-spoonfuls. Directions— Beat the eggs and add the sugar and 

 corn starch, stirring together; then, having grated the chocolate before you 

 began the other work, add it and beat to a smooth paste; then spread it upon 

 the cake, the top layer as smootlily as possible, and place the cake in the oven 

 a moment, turning it around, and the icing will become nice and glossy. 



Icing, Almond. — Blanched almonds, J^ lb. (for two ordinary cakes), 

 rosewater, suificient. Directions — Rub the almonds to a smooth paste (in a 

 mortar) by adding a little rosewater from time to time to moisten sufficient only 

 to form the paste; and then mix with any of the icings having no other flavor. 



Icing With Gelatine. — More recently some cooks have been using 

 gelatine in making icings. "Where no eggs are to be had it will make a good 

 substitute. For each cake, soak gelatine, 1 tea-spoonful, in cold water, 1 table- 

 spoonful, till soft, or about J^ hour; then pour upon it hot water, 2 table- 

 spoonsful, stir to perfectly dissolve it; then stir in, while warm, pulverized 

 sugar, 1 cup, continuing to stir until perfectly smooth, and spread upon the 

 cake. 



CAKES— Martha's Cq^S-Q.— Remarks.— hs my wife's name is Martha, 

 I trust I shall be excused for beginning the cake list of my " Third and Last 

 Receipt Book " with her favorite, especially as it is plain and not expensive, 

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