4 oz. icing sugar. essence or other flavouring.
Beat the butter to a cream, stir in the sieved sugar, add the
flavouring, and stir well till it is very smooth. Pipe it on to
the cake in roses, etc., or use it as a layer between little cakes.
CHOCOLATE ICING.
4 lb. icing sugar. A few drops of vanilla.
2 oz. grated chocolate. 2 tablespoonsful cold water.
Place the sieved sugar in a basin and stand the basin over
a pan of boiling water. Stir in the chocolate, water and vanilla,
and stir well till all is melted and smooth. Pour it over the
cakes, or dip little cakes into the icing.
Coffee icing is made in the same way, using coffee essence
instead of the water and chocolate, and omitting the vanilla.
White vanilla icing is also similarly prepared, using a little
more vanilla essence.
ORANGE ICING.
i lb. icing sugar. | The juice of one orange.
Place the sieved sugar and the strained orange juice in a
basin, and set the basin over a pan of boiling water. Stir the
sugar and juice together till it is well melted, and pour at once
over the cake. This is a semi-transparent icing.
ROYAL ICING.
i ]b icing sugar. A few drops of flavouring
1 or 2 egg whites. essence.
Colouring if desired.
Sieve the sugar, add the flavouring and stir in 1 unbeaten
egg white, and stir well. If too thick, add a little more egg
wdnte, and stir till the mixture is very smooth. Beat it for
at least 15 minutes, then cover the cake, smoothing it with a
CAKES, BREAD AND BISCUITS.
150
knife dipped in cold watei’. Colour the rest of the icing, pink,
yellow or green, and decorate by pressing the sugar through an
icing bag and fancy icing tubes.
INVALID'S CAKE.
2 eggs. | 3 oz. flour (or farinaceous food,
2 oz. tutter. such as Mellin’s or Brnger’s.;
2 oz. ca-tor sugar. A little flavouring.
4 teaspoonful baking-powder. ^ oz. casumen.
Stir the butter and sugar together for 5 minutes, add 1 egg
and half the flour, then the other egg and the rest of the flour
and flavouring. When well mixed, add the baking-powder
and casumen, and bake in a buttered tin about 20 minutes, or
10 minutes in small tins. Turn out on to a sieve to cool.
LAWN TENNIS CAKE.
3 oz. glace chen ics.
3 oz. almonds shredded.
6 oz. butter.
1 teaspoonful
6 oz. castor sugar.
74 oz. flour.
3 eggs,
jaking-powder.
Cream the butter, add the sugar, and then the eggs, beating
in one at a time. Mix the flour and baking-powder in gently,
then add the cherries, cut up, and the almonds shredded. Turn
at once into a well greased tin and bake in a moderate oven
for 30 to 35 minutes.
Icinq: Cover with almond icing, page 158, and then with
4 lb. icing sugar and 2 tablespoonsful maraschino or water, just
melted, and poured over the cake. Decorate with cherries, etc.,
while the icing is still soft.
MACAROONS.
| lb. grounl almond*. 4 egg whites.
4 lb. castor sugar. Almond essence.
Waff r paper.
Whip the whites stiffly, add the essence, sugar and almonds,
and stir it lightly. Drop the mixture on to wafer paper✪ Macaroons, and
place strips of almond on each. Bake in a slow oven till firm,
and of a light brown colour.
GERMAN MACAROONS,
^ lb. ground almonds. 3 small whites of eggs.
4 lb. very line castor sugar. 2 sheets wafer paper.
Juice of £ a lemon or 1 dessertspoonful orange-flower water.
Beat the whites stiffly, add the sugar gradually, and stir till
the mixture is quite smooth, then add lemon juice, and lastly
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Page 87 · 6 recipe records on this page
Presented as published in 1907. 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
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4 oz. icing sugar. essence or other flavouring.
Beat the butter to a cream, stir in the sieved sugar, add the
flavouring, and stir well till it is very smooth. Pipe it on to
the cake in roses, etc., or use it as a layer between little cakes.
CHOCOLATE ICING.
4 lb. icing sugar. A few drops of vanilla.
2 oz. grated chocolate. 2 tablespoonsful cold water.
Place the sieved sugar in a basin and stand the basin over
a pan of boiling water. Stir in the chocolate, water and vanilla,
and stir well till all is melted and smooth. Pour it over the
cakes, or dip little cakes into the icing.
Coffee icing is made in the same way, using coffee essence
instead of the water and chocolate, and omitting the vanilla.
White vanilla icing is also similarly prepared, using a little
more vanilla essence.
ORANGE ICING.
i lb. icing sugar. | The juice of one orange.
Place the sieved sugar and the strained orange juice in a
basin, and set the basin over a pan of boiling water. Stir the
sugar and juice together till it is well melted, and pour at once
over the cake. This is a semi-transparent icing.
ROYAL ICING.
i ]b icing sugar. A few drops of flavouring
1 or 2 egg whites. essence.
Colouring if desired.
Sieve the sugar, add the flavouring and stir in 1 unbeaten
egg white, and stir well. If too thick, add a little more egg
wdnte, and stir till the mixture is very smooth. Beat it for
at least 15 minutes, then cover the cake, smoothing it with a
CAKES, BREAD AND BISCUITS.
150
knife dipped in cold watei’. Colour the rest of the icing, pink,
yellow or green, and decorate by pressing the sugar through an
icing bag and fancy icing tubes.
INVALID'S CAKE.
2 eggs. | 3 oz. flour (or farinaceous food,
2 oz. tutter. such as Mellin’s or Brnger’s.;
2 oz. ca-tor sugar. A little flavouring.
4 teaspoonful baking-powder. ^ oz. casumen.
Stir the butter and sugar together for 5 minutes, add 1 egg
and half the flour, then the other egg and the rest of the flour
and flavouring. When well mixed, add the baking-powder
and casumen, and bake in a buttered tin about 20 minutes, or
10 minutes in small tins. Turn out on to a sieve to cool.
LAWN TENNIS CAKE.
3 oz. glace chen ics.
3 oz. almonds shredded.
6 oz. butter.
1 teaspoonful
6 oz. castor sugar.
74 oz. flour.
3 eggs,
jaking-powder.
Cream the butter, add the sugar, and then the eggs, beating
in one at a time. Mix the flour and baking-powder in gently,
then add the cherries, cut up, and the almonds shredded. Turn
at once into a well greased tin and bake in a moderate oven
for 30 to 35 minutes.
Icinq: Cover with almond icing, page 158, and then with
4 lb. icing sugar and 2 tablespoonsful maraschino or water, just
melted, and poured over the cake. Decorate with cherries, etc.,
while the icing is still soft.
MACAROONS.
| lb. grounl almond*. 4 egg whites.
4 lb. castor sugar. Almond essence.
Waff r paper.
Whip the whites stiffly, add the essence, sugar and almonds,
and stir it lightly. Drop the mixture on to wafer paper, and
place strips of almond on each. Bake in a slow oven till firm,
and of a light brown colour.
GERMAN MACAROONS,
^ lb. ground almonds. 3 small whites of eggs.
4 lb. very line castor sugar. 2 sheets wafer paper.
Juice of £ a lemon or 1 dessertspoonful orange-flower water.
Beat the whites stiffly, add the sugar gradually, and stir till
the mixture is quite smooth, then add lemon juice, and lastly
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