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Classic
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page 141
FROSTING FOR CAKE
To each egg used take ten teaspoonfuls of finest powdered sugar, and a
teaspoonful of lemon extract. Beat quickly, and allow at least five minutes for
each spoonful of sugar. The excellence of icing depends on the purity of the
powdered sugar and the rapidity of beating given the eggs; it is much to be
regretted that the most of powdered sugar is adulterated with foreign materials,
especially with the white earth called "Terra Alba," which causes the sugar to
harden like stone, and prevents the cake and frosting from being, as it should
be, light and good.
BOILED ICING. VERY NICE
Boil until very thick, a pound of white sugar in a cup of water. It should be as
thick as for candy; when boiled, pour it gently on the beaten whites of three
eggs. Beat this rapidly until well mixed with the eggs, then flour the cake with
flour or corn starch, and ice it with a knife in the usual way. You must use
flavoring to suit your taste. Much of the perfection of icing depends on the
quality of the sugar, which should be pure and ground, not pulverized, as that
sugar is now often adulterated.
HOT BOILED ICING FOR CAKE
Dissolve one pint of powdered sugar in two large tablespoonfuls of water (or
three if the spoon is small); set it on the fire to boil. While this syrup is
heating on the stove, beat the whites of four eggs to a strong froth, take off
the boiling syrup, and beat it to the white of eggs, holding it high over the
pans, and
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