If a cake-pan is too shallow for holding the quantity of cake to be
baked, for fear of its being so light as to rise above the pan, that can be
remedied by thoroughly greasing a piece of thick glazed letter paper with
soft butter. Place or fit it around the sides of the buttered tin, allowing
it to reach an inch or more above the top. If the oven heat is moderate,
the butter will preserve the paper from burning.
FROSTING OR IQNG.
In the first place, the eggs should be cold, and the platter on which
they are to be beaten also cold. Allow, for the white of one egg, one
small teacupful of powdered sugar. Break the eggs and throw a small
handful of the sugar on them as soon as you begin beating; keep add-
ing it at intervals until it is all used up. The eggs must not be beaten
until the sugar has been added in this way, which gives a smooth, ten-
der frosting, and one that will dry much sooner than the old way.
Spread with a broad knife evenly over the cake, and if it seems too
thin, beat in a little more sugar. Cover the cake with two coats, the
second after the first has become dry, or nearly so. If the icing gets
too dry or stiff before the last coat is needed, it can be thinned suffi-
ciently with a little water, enough to make it work smoothly.
A little lemon juice, or half a teaspoonful of tartaric acid, added to
the frosting while being beaten, makes it white and more frothy.
The flavors mostly used are lemon, vanilla, almond, rose, choco-
late and orange. If you wish to ornament with figures or flowers,
make up rather more icing, keep about one-third out until that on the
cake is dried; then, with a clean glass syringe, apply it in such fornis as
you desire and dry as before; what you keep out to ornament with may
be tinted pink with cochineal, blue with indigo, yellow with saffron
or the grated rind of an orange strained through a cloth, green with
spinach juice and brown with chocolate, purple with cochineal and
indigo. Strawberry, or currant and cranberry juices color a delicate pink.
CAKES — FROSTING OR ICING.
271
Set the cake in a cool oven with the door open to dry, or in a
draught in an open window.
ALMOND PROSTING.
The whites of three eggs, beaten up with three cups of fine, white
sugar. Blanch a pound of sweet almonds, pound them in a mortar with a
little sugar, until a fine paste, then add the whites of eggs, sugar and
vanilla extract✪ Almond Frosting. Pound a few minutes to thoroughly mix. Cover the
cake with a very thick coating of this, set in a cool oven to dry, after*
wards cover with a plain icing.
CHOCOLATE PROSTING.
The whites of four eggs, three cups of powdered sugar and nearly a
cup of grated chocolate✪ Chocolate Frosting. Beat the whites a very little, they must not be-
come white, stir in the chocolate, then put in the sugar gradually, beating
to mix it well.
PLAIN CHOCOLATE ICING. ✪ Plain Chocolate Icing
Page 181 · 3 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If a cake-pan is too shallow for holding the quantity of cake to be baked, for fear of its being so light as to rise above the pan, that can be remedied by thoroughly greasing a piece of thick glazed letter paper with soft butter. Place or fit it around the sides of the buttered tin, allowing it to reach an inch or more above the top. If the oven heat is moderate, the butter will preserve the paper from burning.
FROSTING OR ICING.
In the first place, the eggs should be cold, and the platter on which they are to be beaten also cold. Allow, for the white of one egg, one small teacupful of powdered sugar. Break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. The eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and one that will dry much sooner than the old way.
Spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. Cover the cake with two coats, the second after the first has become dry, or nearly so. If the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly.
A little lemon juice, or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy.
The flavors mostly used are lemon, vanilla, almond, rose, chocolate and orange. If you wish to ornament with figures or flowers, make up rather more icing, keep about one-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such fornis as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal, blue with indigo, yellow with saffron or the grated rind of an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. Strawberry, or currant and cranberry juices color a delicate pink.
CAKES — FROSTING OR ICING.
Set the cake in a cool oven with the door open to dry, or in a draught in an open window.
ALMOND FROSTING.
The whites of three eggs, beaten up with three cups of fine, white sugar. Blanch a pound of sweet almonds, pound them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. Pound a few minutes to thoroughly mix. Cover the cake with a very thick coating of this, set in a cool oven to dry, after* wards cover with a plain icing.
CHOCOLATE FROSTING.
The whites of four eggs, three cups of powdered sugar and nearly a cup of grated chocolate. Beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well.
PLAIN CHOCOLATE ICING.
Records on this page
Almond FrostingChocolate FrostingPlain Chocolate Icing