Frosting

“ Where cooked frostings are used, it makes but little difference whether they are spread on hot or cold cake. Where uncooked frostings are used, it is best to have the cake slightly warm, with the exception of Confectioners’ Frosting, where boiling water is employed. ”

“ 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, harmonizing with the color of the cake in a way to please those who love rich coloring.
FILLINGS FOR LAYER CAKES.
No. ”

“ The frosting is then made by beating the 3 yolks of eggs with cream, sugar, cinnamon and the beaten whites. When the apples in the pie are done, pour on the frosting and put back into the oven until the frosting turns a light brown color. Apple pie must be served warm. ”

“ Plain icing may be made by moistening confectioner's sugar with milk or water (either hot or cold) and adding flavoring. Either this or white frosting may be used as a foundation for nuts or chopped fruit. Orange frosting may be made by moistening the sugar with orange juice.
HOWEVER BUSY a woman is she always finds time to read the daily papers. And she may read the Bargains first and the Weather Report last, but she always reads the testimonial letters advertising Lydia E. Pinkham's Vegetable Compound. She wants to know what experience other women have had with this great medicine. ”

“ Merrill comfortably; "there's nothing like being sure. You run to the kitchen now, Mary Jane. I left the frosting bowl on the chair. You'll find a teaspoon in it and you can have any frosting you can scrape out—it's white butter frosting, the very kind you like best." ”

“ If too thick, add a little cold water. If not thick enough, add a little sugar. Never make a frosting so stiff that it will have to be made smooth with a wet knife. It is better to let it run to the sides of the cake. For frosting sides of the cake, make a little stiffer.
This frosting never cracks as an egg frosting, but is hard enough to cut nicely.
COCOA SAUCE 2 tablespoonfuls of butter, 1 cup of boiling water, 2 tablespoonfuls of flour, 4 tablespoonfuls of sugar, 4 teaspoonfuls of Baker's Cocoa, 1 teaspoonful of vanilla. ”

“ Frosting.—One pint granulated sugar, moisten thoroughly with water sufficient to dissolve it when heated; let it boil until it threads from the spoon, stirring often; while the sugar is boiling, beat the whites of two eggs till they are firm; then when thoroughly beaten, turn them into a deep dish, and when the sugar is boiled, turn it over the whites, beating all rapidly together until of the right consistency to spread over the cake. Flavor with lemon, if preferred. ”

“ The sugar and hot milk are stirred a while, then the other ingredients are added and the frosting spread on the cake immediately
No. 19—PLAIN FROSTING.
1⁄2 cup of confectionery sugar 1 tsp. of vanilla or lemon 1 white of egg Preparation: White of egg and sugar are stirred well and vanilla or lemon essence added; white of egg is not beaten to a froth.
No. 20—CARAMEL FROSTING.
1 cup of brown sugar 1⁄4 cup of milk 1 tsp. ”

“ MINUTE FUDGE FROSTING—Place in saucepan 1 ounce chocolate, finely cut, 1 cup sugar, 1/3 cup milk, 1/4 cup Spry, 1/4 teaspoon salt. Bring slowly to full rolling boil, stirring constantly and boil 1 minute. Add 1 teaspoon vanilla and beat until thick enough to spread. If frosting becomes too thick, add about 1 tablespoon cream.
MAPLE FONDANT ICING—Use recipe for Minute Fudge Frosting. Omit chocolate and add 1/4 teaspoon maple extract along with vanilla. ”

“ Brown sugar frosting which will not crack is made of one tablespoon of vinegar, brown sugar enough to mix and the beaten white of half an egg. Beat all well together and add sugar enough to spread.
I have many times been asked how I retained the color of preserved fruits. I allow for all preserves equal measure of sugar and fruit.
It is impossible to have success if you make large quantities. I never make over three pints at a time—usually one quart. ”

“ Ice Cream Cake Follow recipe for mixing butter cakes. Bake in layers, and put between layers and on top Ice Cream Frosting.
Light Fruit Cake To Fig Éclair mixture add one-half cup raisins seeded and cut in pieces, two ounces citron thinly sliced and cut in strips, and one-third cup walnut meat cut in pieces. In making mixture, reserve one tablespoon flour to use for dredging fruit. ”

“ Wash sides of saucepan with moist cheese cloth, as fast as the sugar crystallizes. Pour on to marble. When it begins to harden, work with a spatula until creamy. Chill, flavor, melt, and use for frosting.
Ornamental Frosting 4 egg whites
2 tablespoons lemon juice
confectioner’s sugar
flavoring
To egg whites add three tablespoons sugar. Beat five minutes, add sugar in small quantities, beating five minutes between each addition. Continue thus until frosting [287] is stiff enough to spread. Use pastry bag and tube to decorate cake with this frosting. ”

“ We do not say “Cousin,” nowadays in polite society, nor christen our children Melissa. You will find elsewhere in this book that I [359] have directed you, as preliminary to frosting fruit for dessert—peaches, apricots and nectarines—first to rub off the down (which makes the softness of the blush) with a rough cloth.
It may be a weakness, but I, for one, like to remember while admiring the pretty conceit of the glacé peach, how it looked before it was rubbed bright, and sugar-coated. ”

“ Make a boiled custard of one pint milk, yolks of three eggs, pinch of salt, one tablespoonful cornstarch, three tablespoonfuls sugar. When cold, pour over oranges, cover with beaten whites and one-half cup sugar. To be eaten cold. Whipped cream can be used instead of frosting. ”

“ Make small cakes, like Fudge Bar Cake.
Forget side frostings—frost layer cakes between and on top only ... frost loaves on top.
Make Orange Upside-Down Cake without topping and serve as Cottage Pudding. ”

“ Thoroughly mix prunes into cake batter. Pour batter into two greased and floured 8- or 9-inch layer cakepans.
Bake according to package directions but increase baking time by 10 minutes. Cool cake a few minutes before removing from the pans. When cool, frost with creamy white frosting (p. 69) .
Velvety white cake Two 8-inch layers
2 cups cake flour
11⁄4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1⁄2 cup softened butter or margarine or shortening
1 cup milk
4 egg whites, unbeaten
1 teaspoon vanilla
1⁄4 teaspoon almond extract, if desired
Mix dry ingredients well. ”

“ Decorating icing. Whip the whites of two eggs to a very stiff froth, then add slowly powdered sugar until the mixture is so stiff that every point and thread left by the beater will hold its place. It requires beating a long time. It is the same as meringue mixture, except that it is made hard with sugar instead of by drying, and takes about a half cupful of sugar to each egg.
Note.—Sprinkle a cake that is going to be frosted with flour as soon as it is taken from the pan. Before icing, wipe off the flour. This prevents the icing from running so much, and makes it easier to spread. ”

“ Take care that all the finest fruits are used to form the outer rows. When the mould is almost full, with a layer or two of each kind of fruit, fill it up with jelly and set on ice.
Creams are a favorite sweet in Europe, and eaten ice cold are delicious. Too often they are confounded here with blanc-mange, which may mean anything from corn-starch and milk to gelatine and cream, but seldom is improved by the confectioner’s art into a really handsome and dainty dish.
[224] Ginger Cream.—Make a custard of a gill of milk, an ounce of powdered sugar, and the beaten yolks of three eggs. ”

“ She got out some more cornmeal, and made a batter, and put in some sugar and something else which she slipped in from a bowl, and which looked in the batter something like raisins; and at the last moment Willie brought her a cup of snow and she hastily beat it into the cake, or pudding, whichever you might call it, while the children laughed at the idea of making a cake out of snow. This went into the same oven and pretty soon it rose up light and showed a beautiful [271] brown crust, while the pie was steaming through little fork holes on top, and sending out most delicious odours. ”

“ If you have never made such an icing, you will be surprised to see how much sugar a little liquid will take. More icing is quickly made if you do not have enough.
When juices of different fruits are used in their season, the top of the cake may be decorated with the fruit whole, in halves or in slices. For instance, slices from the heart of strawberries, or, halves of red raspberries. The fruit may also be placed between the layers of the cake.
Cream Icing
Stir confectioner’s sugar into cream, plain or whipped, for both filling and icing. ”

“ FROZEN STRAWBERRIES.—Mash one quart of berries, add one and one half cups sugar and the juice of one lemon. Let it stand one hour, then add one pint of water and freeze like ice cream. Serve in punch glasses with whipped cream. Peaches and apricots are also nice frozen likewise as are cooked cranberries pressed through a colander.
FRAPPE.—This is strictly speaking of drink partially frozen until like wet snow. Grape Frappe is frozen coffee and lemon Frappe is partly frozen lemonade. A punch is merely a cold fruit drink with a block of ice floating in it. ”

“ ICEING FOR CAKES.
Put one pound of fine-sifted, treble refined sugar into a basin, and the whites of three new-laid eggs; beat the sugar and eggs up well with a silver spoon until it becomes very white and thick; dust the cake over with flour, and then brush it off, by way of taking the grease from the outside, which prevents the iceing from running; put it on smooth with a palette knife, and garnish according to fancy: any ornaments should be put on immediately; for if the iceing gets dry, it will not stick on. Set it in a cool oven to harden. ”

“ Candied rose leaves, violets, and other flowers may be found in shops making a specialty of them and are decorative to any cream or ice when placed over the top or as a border around the edge of dish. Slices of angel cake or sponge cake may be placed in ice cream dishes, a little fruit syrup poured over each slice, then a half of a peach or slice of pineapple. Fill up the dish with vanilla ice cream with a tablespoonful of whipped cream on top ”

“ The centre basket contained perhaps fifty cakes—nothing on a small scale here—made of thin flaked pastry, iced over with sugar, filled with a confectionery of almonds, and quinces, and raisins, and orange-flower water, and an essence, one drop of which cost five shillings. These take a day to make, and are only met with in an elaborate ménage. Other tarts, lavishly coated with a snow of white sugar, contained jams [236] and nuts and all the sweet things dear to the Moorish heart. ”

“ Wine Glazed Cream Cake.— Stir 4 eggs with 1⁄2 cup granulated sugar to a cream and add 3⁄4 cup sifted flour in which 1 teaspoonful baking powder has been mixed; bake in a round pan; when done pour over a wine glaze the same as in foregoing recipe and decorate the top with blanched almonds, hazel or walnuts; when cold cut the cake in half with a sharp knife; spread the under half thickly with whipped cream, put the other layer over it and cover the top with whipped cream. ”

“ White Icing.— Sift 1⁄2 pound powdered sugar into a bowl, add the whites of 2 eggs and stir 20 minutes; add a few drops lemon juice while the stirring is going on; drop a little icing onto paper; if the icing stands without running it is stiff enough; if it shows the least tendency to run more sugar must be added. This icing is used for ornamenting cake and serves as a kind of paste to stick flowers and leaves onto top of cake. ”

“ Neapolitan Cream.—Make a vanilla, a chocolate and a strawberry cream; freeze in separate freezers, and fill a mould the form of a brick in three smooth layers of equal size.
Coffee Ice Cream.—Make the same as vanilla, with the addition of coffee, of which take a cupful ground moderately fine, put over it just enough water to keep it simmering until strong, then pour through a bit of cheesecloth, and when cool into the cream ready for freezing. ”

“ If not a birthday, and decorative icing is desired for large or small cakes, nothing could be prettier than the roses. They can be used either as a border of conventional regularity around a large cake or in the center of small, round cakes covered with white icing. As a flower decoration, candy wild roses can be placed in a vase in the middle of the table. ”

“ Using canned fruit. Strain the liquor from the fruit; sweeten it if necessary with sugar or with syrup. Mix it with an equal quantity of cream, and freeze. When it is frozen add the drained fruit. Mix it well together. Mold and pack in ice and salt for one or two hours. The fruit will become hard if it is packed too long. Preserved strawberries are a particularly good fruit to use for ice-cream.
Note.—Strawberries, raspberries, cherries, peaches, apricots, plums, pineapple, bananas, and oranges are the fruits generally used for ices and creams. ”