1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE EECEIPTS.

60

In a quarter of an hour, skim the top, and turn the syrup ofi' quickl}^ leaving the sedinient which will collect at the bottom.

No. 101. For frosting Cakes.

Allow for the white of 1 egg^ 9 large teaspoon fub of double-refined sugar, and 1 teaspoonful of nice Poland starch, both powdered and sifted through a very fine sieve. Beat the whites of eggs so stifi" they will adhere to the bottom of the plate on turning it upside down ; then stir the sugar in gradually with a wooden spoon, stirring constantly about fifteen minutes; add a teaspoonful of lemon-juice, or vine- gar, and a little rose-water. Stir in a few grains of cochineal-powder, or rose-pink, if you wish to colour pink; or of the powder blue, if you wish to have it of a bluish tinge. Before icing a cake, dredge it all over with flour, and then wipe ofiT the flour ; the icing may thus be spread on more evenly. Lay the frosting on the cake with the knife, soon after it is drawn from the oven, (it may be either warm or cold ;) smooth it over, and set in a cool place till hard. Allow the whites of 3 eggs for 2 common- sized loaves. The appearance of the cake will be much improved by icing it twice. Put on the first icing soon after the cake is taken out of the oven, and the second the next day, after the first is per- fectly dry. Before cutting an iced cake, cut the icing first, by itself, by pressing the back of the knife nearest the blade-end across the cake, to prevent the crack- ing and breaking of the icing.