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Classic
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page 75
burning or becoming lumpy). Should the sugar be lumpy roll it thoroughly, and
stir in two and two-thirds cups while the starch is hot; flavor to taste, and
spread on while the cake is a little warm. This should be made the day before
using, as it takes longer to harden than when made with eggs, but it will never
crumble in cutting.--Mrs. Ola Kellogg Wilcox.
HICKORY-NUT FROSTING.
Take one or two eggs according to size of cake, a tea-cup of sugar to an egg;
chop the meats very fine, mix with frosting and spread on cake as thickly as you
choose.--Mrs. A. S. Chapman.
ORNAMENTAL FROSTING.
Draw a small syringe full of the icing and work it in any design you fancy;
wheels, Grecian borders, flowers, or borders of beading, look well.--Mrs. M. J.
W.
YELLOW FROSTING.
The yolk of one egg to nine heaping tea-spoons pulverized sugar, and flavor with
vanilla. Use the same day it is made.--Mrs. J. S. W.
ROSE COLORING.
Mix together one-fourth ounce each of powdered alum and cream tartar, one ounce
powdered cochineal, four ounces loaf sugar, and a salt-spoon soda. Boil ten
minutes in a pint pure soft water, when cool bottle and cork for use. This is
used for jellies cake, ice-cream, etc.--Mrs. W. E. H., Minneapolis.
CRULLERS AND DOUGHNUTS.
To cook these properly the fat should be of the right heat. When hot enough it
will cease to bubble and be perfectly still; try with a bit of the batter, and
if the heat is right the dough will rise in a few seconds to the top and
occasion a bubbling in the fat, the cake will swell, and the under side quickly
become brown. Clarified drippings of roast meat are more wholesome to fry them
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