Cookery for every household

Shred down 1| to 2 oz. unsweetened chocolate and melt it with very little water until perfectly smooth. Then make some Glace Icing, flavour it with vanilla, and add it to the chocolate. Mix the two together, beating them well, and then use. Sometimes a small piece of butter is added to give the icing a glossy appearance. The icing must on no account boil or it will not be shiny. 2840. Coffee Glace Make the icing according to above recipe, using clear black coffee or essence of coffee to moisten the sugar. Flavour with a few drops of vanilla. 2841. Lemon or Orange Glace Make Glacé Icing as directed above, using strained orange or lemon juice to moisten it and a little water if necessary. Some yellow colouring may also be added. 2| lbs. oatmeal. 2 lbs. syrup. | lb. white sugar. 1 lb. lard or dripping. 2 eggs. A pinch of salt. 3 tea-sps. ground ginger. Put all the dry ingredients into a basin, mix them thoroughly together, and make a well in the centre. Melt the lard and syrup in a saucepan, pour into the centre of the dry mixture, and add the eggs well beaten. Mix well with a wooden spoon and spread out on a large greased tin to the thickness of about 1 inch. Bake in a moderate oven. Cut in squares while hot, but do not remove from the tin until quite cold. This parkin improves with keeping for two months. Store it in an airtight tin box. Time to bake, f hour. Probable cost, Is. Gd. 2842. Liqueur Glacé Make Glace Icing as directed above, using any liqueur to moisten the sugar along with a little water. Colouring may also be added if wished. 2843. Raspberry or Strawberry Glacé Icing Make Glace Icing as directed above, flavouring with raspberry or strawberry essence and colouring it pink with carmine or cochineal. Or, strawberry or raspberry syrup may be used instead of water. 2844. Tea Glacé Make in the same way as Coffee Glace, using strong clear tea instead of coffee. How to Use Glacé Icing This icing may either be poured over the cakes, or the cakes may be dipped into it. If a large cake is to be iced, put it on a wire stand placed on a sheet of white paper, and pour over enough icing to cover the top only, or the top and sides as desired. Any icing that runs over may be gathered up and used again. Small cakes may be iced in the same way, or they may be held on the point of a palette knife over the pan of icing, and the icing poured over them, or they may be dipped right into the icing. Arrange any decoration on the cakes while the icing is still soft. 2845. Vienna or Butter Icing 6 oz. fresh butter. ] Colouring. 1 lb. icing sugar. | Flavouring. If salt butter must be used, wash and work it in several cold waters, and finally press out the water in a cloth before using it. Put the butter into a basin, and beat it with a wooden spoon or spatula until it is like whipped cream. Then sieve the sugar, and mix it gradually with the creamed butter. Add the desired flavouring and colouring, and the icing is ready for use. The colouring and flavouring of this icing may be varied according to taste. Spirit or liqueur is frequently added, such as rum, maraschino, Curasao, &c. The following are a few examples of different flavourings : 2845. Mocha Icing, 1 Make the icing as in previous recipe, adding very strong black coffee or coffee essence to taste. 2847. Another Mocha Icing, 2