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Classic
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page 254
ALMOND FROSTING.
The whites of three eggs, beaten up with three cups of fine, white sugar. Blanch
a pound of sweet almonds, pound them in a mortar with a little sugar, until a
fine paste, then add the whites of eggs, sugar and vanilla extract. Pound a few
minutes to thoroughly mix. Cover the cake with a very thick coating of this, set
in a cool oven to dry, afterwards cover with a plain icing.
CHOCOLATE FROSTING.
The whites of four eggs, three cups of powdered sugar, and nearly a cup of
grated chocolate. Beat the whites a very little, they must not become white;
stir in the chocolate, then put in the sugar gradually, beating to mix it well.
PLAIN CHOCOLATE ICING.
Put into a shallow pan four tablespoonfuls of scraped chocolate, and place it
where it will melt gradually, but not scorch; when melted, stir in three
tablespoonfuls of milk or cream, and one of water; mix all well together, and
add one scant teacupful of sugar; boil about five minutes, and while hot, and
when the cakes are nearly cold, spread some evenly over the surface of one of
the cakes; put a second one on top, alternating the mixture and cakes; then
cover top and sides, and set in a warm oven to harden. All who have tried recipe
after recipe, vainly hoping to find one where the chocolate sticks to the cake
and not to the fingers, will appreciate the above. In making those most
palatable of cakes, "Chocolate Eclairs," the recipe just given will be found
very satisfactory.
TUTTI FRUTTI ICING.
Mix with boiled icing one ounce each of chopped citron, candied cherries,
seedless raisins, candied pineapple, and blanched almonds.
SUGAR ICING.
To one pound of extra refined sugar, add one ounce of fine white starch; pound
finely together, and then sift them through gauze; then beat the whites of three
eggs to a froth. The secret of success is to beat the eggs long enough, and
always one way; add the powdered sugar by degrees, or it will spoil the froth of
the eggs. When all the sugar is stirred in, continue the whipping for half an
hour longer, adding more sugar if the ice is too thin. Take a little of the
icing and lay it aside for ornamenting afterward. When the cake comes out of the
oven, spread the sugar icing smoothly over it with a knife, and dry
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