34 lb. Ground Almonds. 6 ozs. Castor Sugar. 6 ozs. Sieved Icing Sugar. Juice of half a Lemon. 1 teaspoonful Vanilla Essence. 1 Egg or 3 Yolks. Mix ground almonds and sugars. Beat the egg and add the flavourings, pour on to dry ingredients. Mix to a pliable but not sticky paste with a fork. Add more icing sugar or lemon juice, if necessary, to bring to the correct consistency. MOC Edt B56 be Uk BUA ESE: FL CF. 24 MOCK ALMOND PASTE I 8 ozs. sieved Bread or Cake Crumbs, preferably the latter. 3 ozs. Castor Sugar. 1 Egg. Almond Essence to flavour. Put the crumbs and sugar into a basin, mix well. Add the essence to the egg, pour into the crumbs, mix and bind with a fork. If the crumbs are dry, add a little water. The paste should be pliable but not sticky. se Re i Eee Ee a Se ee Vo. Na MOCK ALMOND PASTE II 6 ozs. Semolina. 4 ozs. Sugar. A little beaten Egg and Water. 1 oz. melted Margarine. 1 teaspoonful Almond Essence. Mix the semolina and sugar, add essence and melted margarine and sufficient liquid to bind to a pliable paste. 2 a er ; &. Se SO Ses oT Wee ROYAL ICING 11/2 Ib. Icing Sugar. 4 Whites of Egg. 2 or 3 drops of dilute Acetic Acid - or Lemon Juice. Sift the icing sugar through a fine sieve. Put the whites of egg into a mixing basin, stir to break them up, but do not beat them. Add the sugar, a little at a time, beating well between each addition. Add the acid and beat again. Vigorous beating is important. HINTS ON ICING A CAKE, USING ALMOND PASTE AND ROYAL ICING To apply the Almond Paste 1. Have the cake as flat and even in shape as possible. a ene the beaten egg or a smooth jam which has been boiled until thick. 3. Roll out a round of paste approximately the same size as the top; brush with jam or egg. Place the cake on this and straighten the sides with a table-knife. 4. Roll out the rest of the paste into a strip the same depth as the cake and long enough to go round it; cut the edges straight, brush with jam or egg, roll the cake along the strip. Neaten and see the cake is straight. Leave several days to become firm. 42 ICINGS AND FILLINGS (Sinaia aber tine ESSE! Eee ee To apply Royal Icing 1. Prepare this, beating very thoroughly. The icing should be beaten whilst still a moderately thick cream until it is white and feels velvety. Cover with a damp cloth in between the beatings and at all times when it is standing. 2. It should be a thick cream when ready for applying to the cake. 3. Spread it evenly with a table—or palette—knife on the side of the cake. - The cake should be on a revolving icing table if possible, or on a cake tin. 4. Hold a stiff knife at an angle of about 45 degrees against the cake. Revolve the table and finish off with a quick movement towards you. The - icing should be smooth with no ridges. 5. Spread the top of the cake smoothly with the icing and draw a metal or clean wood ruler across it, holding the ruler towards you at an angle of about 45 degrees—do this quickly and evenly. 6. Hold the knife against the top edge of the cake and “‘shave”’ off the icing at the edge to make a groove for the piping. Allow to dry and apply a second coat. Piping the Cake 1. The consistency of the icing for use with the writing pipe should be slightly thicker than that for coating the cake. When the spoon is pulled out, it should remain in soft points. 2. The consistency for use with the star pipes should be slightly stiffer _ than above, and the icing should be sufficiently stiff to pull into points which will hold the shape. The icing should never be so stiff that icing is hard work. Suggestions Practise as much as possible—the icing can be scraped off a clean surface before it hardens and used again. The end of the pipe should always be “‘clean’”’—1.e. free from icing until piping is carried out. The pipe should be held close to but not touching the cake.

AI-modernized reading of the original text

34 lb. Ground Almonds. 6 ozs. Castor Sugar. 6 ozs. Sieved Icing Sugar. Juice of half a Lemon. 1 teaspoonful Vanilla Essence. 1 Egg or 3 Yolks. Mix ground almonds and sugars. Beat the egg and add the flavourings, pour on to dry ingredients. Mix to a pliable but not sticky paste with a fork. Add more icing sugar or lemon juice, if necessary, to bring to the correct consistency. MOCK ALMOND PASTE I 8 ozs. sieved Bread or Cake Crumbs, preferably the latter. 3 ozs. Castor Sugar. 1 Egg. Almond Essence to flavour. Put the crumbs and sugar into a basin, mix well. Add the essence to the egg, pour into the crumbs, mix and bind with a fork. If the crumbs are dry, add a little water. The paste should be pliable but not sticky. MOCK ALMOND PASTE II 6 ozs. Semolina. 4 ozs. Sugar. A little beaten Egg and Water. 1 oz. melted Margarine. 1 teaspoonful Almond Essence. Mix the semolina and sugar, add essence and melted margarine and sufficient liquid to bind to a pliable paste. ROYAL ICING 11/2 Ib. Icing Sugar. 4 Whites of Egg. 2 or 3 drops of dilute Acetic Acid - or Lemon Juice. Sift the icing sugar through a fine sieve. Put the whites of egg into a mixing basin, stir to break them up, but do not beat them. Add the sugar, a little at a time, beating well between each addition. Add the acid and beat again. Vigorous beating is important. HINTS ON ICING A CAKE, USING ALMOND PASTE AND ROYAL ICING To apply the Almond Paste 1. Have the cake as flat and even in shape as possible. 2. Brush the beaten egg or a smooth jam which has been boiled until thick. 3. Roll out a round of paste approximately the same size as the top; brush with jam or egg. Place the cake on this and straighten the sides with a table-knife. 4. Roll out the rest of the paste into a strip the same depth as the cake and long enough to go round it; cut the edges straight, brush with jam or egg, roll the cake along the strip. Neaten and see the cake is straight. Leave several days to become firm. ICINGS AND FILLINGS To apply Royal Icing 1. Prepare this, beating very thoroughly. The icing should be beaten whilst still a moderately thick cream until it is white and feels velvety. Cover with a damp cloth in between the beatings and at all times when it is standing. 2. It should be a thick cream when ready for applying to the cake. 3. Spread it evenly with a table or palette knife on the side of the cake. - The cake should be on a revolving icing table if possible, or on a cake tin. 4. Hold a stiff knife at an angle of about 45 degrees against the cake. Revolve the table and finish off with a quick movement towards you. The - icing should be smooth with no ridges. 5. Spread the top of the cake smoothly with the icing and draw a metal or clean wood ruler across it, holding the ruler towards you at an angle of about 45 degrees—do this quickly and evenly. 6. Hold the knife against the top edge of the cake and “‘shave”’ off the icing at the edge to make a groove for the piping. Allow to dry and apply a second coat. Piping the Cake 1. The consistency of the icing for use with the writing pipe should be slightly thicker than that for coating the cake. When the spoon is pulled out, it should remain in soft points. 2. The consistency for use with the star pipes should be slightly stiffer _ than above, and the icing should be sufficiently stiff to pull into points which will hold the shape. The icing should never be so stiff that icing is hard work. Suggestions Practise as much as possible—the icing can be scraped off a clean surface before it hardens and used again. The end of the pipe should always be “‘clean’”’—1.e. free from icing until piping is carried out. The pipe should be held close to but not touching the cake.

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