Buckeye cookery

Beat whites of eggs to a stiff froth, add powdered sugar gradually, beating well all the time. (There are various opinions about the jength of time frosting should be beaten, some giving half an hour, others a much shorter time). Or, break the whites into a broad platter, and at once begin adding powdered and sifted sugar, keep adding gradually, beating well all the while until the icing is perfectly smooth (thirty minutes beating ought to be sufficient) ; lastly, add flavoring (rose, pineapple or almond for white or delicate cake, and lemon or vanilla for dark or fruit cake). Have the frosting ready -* when the cake is baked ; beat the white of one ege to a stiff froth, on the pan and apply frosting ; it will run over the cake, becoming . a then stir in ten heaping tea-spoons pulverized sugar (well heaped, but not all that you can lift on the spoon) and one of corn starch; be sure that_it is thoroughly beaten before taking the cake from the oven. If possible, have some one beating while you take out the ¢eake. Now invert a common tin milk-pan, placing it on a clean ‘paper, so if any falls off it can be used again, then place the cake as smooth as glass, and adhere firmly to it. If but one person. is engaged in preparing cake and frosting, and must necessarily stop beating while getting the cake in readiness, it will be best to beat — the frosting a few minutes again before placing on cake. As eggs vary in size, some common sense must be used in the quantity of the sugar. Practice only will teach how stiff icing ought to be. In preparing for a large party, when it is inconvenient to frost each cake as it is taken from the oven, and a number have become cold, place them in the oven to heat before frosting. If the cake is rough or brown when baked, dust with a little flour, rub off all loose particles with a cloth, put on frosting, pouring it around the center ORs ae the cake, and smooth off as quickly as possible with a knife. If the nes frosting is rather stiff, dip the knife in cold water. If the flavor is Ae lemon juice, allow more sugar for the additional liquid. It is nice, when the frosting is almost cold, to take a knife and mark the cake _ in slices. Any ornaments, such as gum drops, candies, orange flowers a » Pa, Hoag = sg or candies should be put on when the icing is wet When fee ornament with piping, which is a stiff 1 icing squeezed through a _ paper funnel, and may be tinted with colored sugars. If the above directions are followed, the icing will not crumble. The recipe for ** Centennial Drops” (see index) is excellent for icing. In frosting -sponge-cake it is an. improvement to grate orange peel over the cake _ before frosting. ALMOND FRostine. Blanch half pint sweet almonds by putting them in boiling © water, stripping off the skins, and spreading upon a dry cloth until cold; pound a few of them at a time in a mortar till well - pulverized; mix carefully whites of three egos and three- -quarters: apie powdered sugar, add almonds, flavor with a tea-spoon vanilla _ or lemon, and dry in a cool oven or in the open air when weather | is deena ; BomLED FROSTING. a a AWhites of three eggs beaten to a stiff froth, one one cup a 4 granulated sugar moistened with four table-spoons hot water ; boik i sugar briskly for five minutes or until it “ Jingles” on the bottom of the cup when dropped into cold water, or ‘‘ ropes” or threads when dropped from the end of the spoon. Then, with left hand, pour the boiling syrup upon the beaten eggs in a small stream, while beating hard with right hand. This is an excellent frosting. If preferred, add half pound sweet almonds blanched and pounded to a paste, or a cup of hickory-nut meats, chopped fine, and it will be _ perfectly delicious. This amount will frost the top of two large cakes —Mrs. A. 8. C.