FoodNet

The royal baker and pastry cook

1902

Page 38 · 14 recipe records on this page

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Almond Icing. — Whites 3 eggs, 1 pound Jordan (sweet) almonds, 3 cups sugar, 10 drops extract rose✪ Almond Icing. Pound to fine paste almonds, with a little sugar ; then add whites of eggs, rest of sugar, and extract ; pound few minutes to thoroughly mix. Take up in bowl and use as directed. Clear Icing, for Cake. — Put 1 cup sugar in a bowl with a tablespoon lemon juice and whites of 2 eggs✪ Clear Icing for Cake. Mix together smooth and pour over the cake ; if the cake is not hot enough to dry it, place it in the mouth of a moderately warm oven. Transparent Icing. — Place 1 pound pulver- ized white sugar in saucepan with Mi pint water. Boil to consistency of mucilage, then rub sugar with wooden spatula against sides of pan until it assumes white, milky appearance. Stir in 2 tablespoons extract vanilla✪ Transparent Icing; mix weU to- gether. Pour this while hot over top of cake so as to completely cover it. Chocolate Transparent Icing. — Melt 3 ounces fine chocolate with small quantity water in pan over fire (stirring constantly) until it becomes soft. Dilute this with gill of syrup✪ Chocolate Transparent Icing ; work until perfectly smooth. Then add to boiled sugar as above. White Icing. — The whites of 4 eggs, 11^ pounds white sugar dust, the juice of Mi lemon, V4 ounce extract rose✪ White Icing. Place the whites and the sugar in a bowl with the juice and ex- tract. Beat with a wooden spoon until, letting some run from the spoon, it maintains the thread-like appearance for several minutes, when use as directed. Bakers’ Soft Icing. — Boil 2 cups granulated sugar with 1 cup water✪ Bakers’ Soft Icing without stirring till it ropes when dropped from fork. Take quickly from Are, let stand untouched till blood-warm. Beat till thick as soft dough, take in hands and knead tiU soft, smooth, and creamy. Pack in covered glass and keep in cold place. To use, put some in bowl, set in hot water, stir con- stantly till soft enough to spread. Flavor and use. Will keep indefinitely. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 20 THE ROYAL BAKER AND PASTRY COOK Boiled Icing. — Boil 1 cup granulated sugar with cup water till it ropes when dropped from fork. Pour grad ually over stiffly w hip ped whites of 2 eggs, beating hard. Add flavoring and use at once. Chocolate Water Icing. — Melt 3 ounces fine chocolate in a few spoons water until creamy. Boil 2 cups granulated sugar with 1 cup water✪ Chocolate Water Icing without stirring till it can be rolled in soft ball between fingers in cold water. Take from fire, stir for a moment till it becomes slightly cloudy. Add chocolate and use at once on cake. Plain Icing.— Whip white 1 egg tUl frothy. Add 1 teaspoon cold water, then 1 tablespoon at a time, sufficient sifted confectioners’ sugar✪ Plain Icing to make stiff enough to spread. Flavor as desired. Royal Icing. — Put whites 2 eggs in a bowl, add 1 tablespoon sifted confectioners’ sugar✪ Royal Icing, beat 3 minutes. Add another tablespoon sugar, beat again, continue till icing is very stiff and glossy, adding 1 teaspoon lemon juice. Spread on cake, let stand till dry. Water Icing. — To 2 tablespoons boOing water add enough confectioners’ sugar to make thick enough to spread. Add any fiavoring desired. Maple Sugar Frosting. — Boil % pound broken maple sugar with 3 tablespoons water✪ Maple Sugar Frosting till dissolved and thick enough to rope when dropped from fork. Povir gradually on whipped whites of 2 eggs. Beat till thick enough to spread.