McDougall's cookery book

Exert even pressure and stop pressing before lifting the pipe. Fill the bag about two-thirds full and close the ends firmly by folding. AMERICAN ICING 1 Ib. Lump Sugar (or Granulated). 14 pint Water. Whites of 2 Eggs. Put the sugar and water into a clean saucepan and allow the sugar to dissolve slowly. Bring to the boil and boil to 240° Fahr. If no thermometer is available, boil for six or seven minutes according to the rate of boiling, timing it from the moment the sugar has dissolved and the mixture begins to boil; do not stir. Meanwhile, whisk the whites until stiff but not dry in a large bowl, and when the syrup is ready pour over the whites, whisking all the time. Beat until the icing cools and thickens sufficiently to coat the cake thickly and at the same time run over it smoothly. It should set very quickly at this point, and care must be taken not to whisk or beat too long or the icing will not run. Any remains of this icing may be used as a filling between sandwich cakes, etc. Chopped nuts, or apricot jam, or fruit juice may be mixed with it. ICINGS AND FILLINGS CHOCOLATE GLACE ICING 4 ozs. Plain Chocolate. 6 ozs. sieved Icing Sugar. Small knob of Margarine. 2—2 1/2 tablespoonfuls Warm Water. Cut the chocolate into small pieces with a knife, put it and the margarine into a saucepan with 14 tablespoonfuls of the warm water. Stir over gentle — heat to a smooth cream. Cool until lukewarm, add the sugar by degrees, beating thoroughly and adding a little water, if required, to bring to a coating consistency. Beat again over gentle heat, test the consistency, then pour over the cake. MOCK CREAM I! 2 ozs. Butter or Margarine. 2 ozs. Icing or Castor Sugar. 1/4 pint Milk. 1 teaspoonful Cornflour. 1/4 teaspoonful Vanilla Essence. Blend cornflour with milk, boil until thick, stirring all the time, leave until cold with a piece of wet paper over the surface to prevent a skin forming. Meanwhile cream the butter and sugar until very soft, and then gradually add the cold cornflour mixture and beat vigorously, flavour and use as required. MOCK CREAM II 1 oz. Margarine. 1 oz. Castor Sugar. 1 tablespoonful Boiling Water. 1 tablespoonful Hot Milk. Flavouring. Beat the fat until soft, add the sugar and cream together until light and fluffy. Beat in the water drop by drop, then beat in the milk drop by drop. Flavour to taste. ORANGE CURD 1 Ib. Castor or Granulated Sugar. 6 ozs. Butter. 4 Eggs. 1 Lemon. 2 Oranges. Wipe the oranges and lemon, peel thinly and squeeze out the juice. Put the sugar, rinds, juice, beaten eggs and butter into a saucepan or jug and stir over very hot water until the mixture coats the spoon. Lift out the rinds on to a plate. Strain the curd into hot jam-jars through a pointed Aes then put the rinds in the strainer and press. Cool and cover as for jam. : fe. eee CHOCOLATE ICING 1 tablespoonful Golden Syrup. 1 oz. Margarine. 1 oz. Cocoa. Put all ingredients into a small basin, stand this in a saucepan of hot water, stir until melted, beat well and when the icing coats the back of a spoon, pour quickly on to the top of a 7-inch cake. td “a \ ~ } ; : ICINGS AND FILLINGS : WATER OR GLACE ICING 8 ozs. sieved Icing Sugar. Good squeeze of Lemon Juice. 2—2 1/2 tablespoonfuls Warm Water. Colouring. =, J Put the sugar into a saucepan, add lemon juice. Add water cautiously and _ mix to a coating consistency. Colour to taste. Beat well, stir over gentle ‘heat for one minute. : ORANGE GLACE ICING Prepare as for Water or Glacé Icing but use a little strained orange juice in place of water.