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Classic
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page 255
it at once in a cool oven. For ornamenting the cake, the icing may be tinged any
color preferred. For pink, use a few drops of cochineal; for yellow a pinch of
saffron, dissolved; for green, the juice of some chopped spinach. Whichever is
chosen, let the coloring be first mixed with a little colorless spirit, and then
stirred into the white icing until the tint is deep enough. To ornament the cake
with it, make a cone of stiff writing paper, and squeeze the colored icing
through it, so as to form leaves, beading or letters, as the case may be. It
requires nicety and care to do it with success.
BOILED FROSTING.
To one pound of finest pulverised sugar, add three wine-glassfuls of clear
water. Let it stand until it dissolves; then boil it until it is perfectly clear
and threads from the spoon. Beat well the whites of four eggs. Pour the sugar
into the dish with the eggs, but do not mix them until the syrup is luke-warm;
then beat all well together for one half hour.
Season to your taste with vanilla, rose-water, or lemon-juice. The first coating
may be put on the cake as soon as it is well mixed. Rub the cake with a little
flour before you apply the icing. While the first coat is drying, continue to
beat the remainder; you will not have to wait long if the cake is set in a warm
place near the fire. This is said to be a most excellent recipe for icing.
FROSTING WITHOUT EGGS.
An excellent frosting may be made without eggs or gelatine, which will keep
longer, and cut more easily, causing no breakage or crumbling, and withal is
very economical.
Take one cup of granulated sugar; dampen it with one-fourth of a cup of milk, or
five tablespoonfuls; place it on the fire in a suitable dish, and stir it until
it boils; then let it boil for five minutes without stirring; remove it from the
fire and set the dish in another of cold water; add flavoring. While it is
cooling, stir or beat it constantly, and it will become a thick, creamy
frosting.
GELATINE FROSTING.
Soak one teaspoonful of gelatine in one tablespoonful of cold water half an
hour, dissolve in two tablespoonfuls of hot water; add one cup of powdered sugar
and stir until smooth.
GOLDEN FROSTING.
A very delicious and handsome frosting can be made by using the yolks of eggs
instead of the whites. Proceed exactly as for ordinary frosting. It will harden
just as nicely as that does. This is particularly good for orange cake,
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