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ICINGS, FROSTINGS, FILLINGS
| CHOCOLATE
ICING |
| Beat together three cups of four X sugar;
add the white of one egg, beaten stiff; thin it with milk, so it will
spread; melt one-fourth cake of Bakers chocolate, and stir into the icing. |
| FIG
FILLING FOR CAKE |
| Stew one-half pound of chopped figs in a
syrup made of one-fourth cupful of water and half cupful of sugar. Spread
this when it is quite thick. It is excellent. Another nice filling may be
made by using raisins instead of figs, treating them in the same way. |
| FROSTING
WITHOUT EGGS |
| One cupful of granulated sugar, five
tablespoonfuls of milk. Boil four or five minutes till it threads from the
spoon. Flavor as desired. Stir till right thickness for spreading. This is
fine grained, white, and delicious. |
| ICING
FOR CAKE |
| One cup sugar, one cup grated pineapple, one
heaping teaspoon corn starch, a pinch of salt; stir together well; add a
small cup boiling water. Set on the stove, and boil until quite thick. Let
it cool before using. |
| LEMON
JELLY FOR CAKE |
| Lemon jelly, to spread between layers of
cake, or on the top of sago or custard pudding, is made by grating the
rinds of two lemons and squeezing out the juice; add a heaping cup of
sugar, a tablespoonful of butter. Stir these together and then add three
eggs, beaten very light; set the basin or little pail in which you have
this in another of boiling water; stir it constantly until it thickens.
When it is cold, it is ready for use. |
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