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Classic
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page 74
lemon juice, allow more sugar for the additional liquid. It is nice when the
frosting is almost cold, to take a knife and mark the cake in slices.
ALMOND FROSTING.
Blanch half pint sweet almonds by putting them in boiling water, stripping off
the skins, and spreading upon a dry cloth until cold; pound a few of them at a
time in a mortar till well pulverized; mix carefully whites of three eggs and
three-quarters pint powdered sugar, add almonds, flavor with a tea-spoon vanilla
or lemon, and dry in a cool oven or in the open air when weather is pleasant.
BOILED FROSTING.
Whites of three eggs beaten to a stiff froth, one large cup granulated sugar
moistened with four table-spoons hot water; boil sugar briskly for five minutes
or until it "ropes" from the end of the spoon, turn while hot upon the beaten
eggs, and stir until cold.
If preferred, add half pound sweet almonds blanched and pounded to a paste, and
it will be perfectly delicious. This amount will frost the top of two large
cakes.--Mrs. A. S. C.
FROSTING.
Beat whites of two eggs to a stiff froth, add gradually half pound best
pulverized sugar, beat well for at least half an hour, flavor with lemon juice
(and some add tartaric acid, as both whiten the icing).
To color a delicate pink, use strawberry, currant or cranberry;
or the grated peeling of an orange or lemon moistened with the juice and
squeezed through a thin cloth, will color a handsome yellow. This amount will
frost one large cake.--Mrs. W. W. W.
FROSTING WITH GELATINE.
Dissolve large pinch gelatine in six table-spoons boiling water; strain and
thicken with sugar and flavor with lemon. This is enough to frost two
cakes.--Mrs. W. A. J.
FROSTING WITHOUT EGGS.
To one heaping tea-spoon Poland starch and just enough cold water to dissolve
it, add a little hot water and cook in a basin set in hot water till very thick
(or cook in a crock; either will prevent its
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