Canadian cook book

Note, — If syrup is cooled only until it stops bubbling, the icing will be firm and. crisp; if cooled more, the white is not cooked to the same extent and a much softer icing results. }/2 c. icing sugar may be added to Boiled Icing when it is almost thick enough to spread. Boiled frosting which will not stiffen may be thickened with icing sugar; or put into a double boiler and stir over gently boiling water until it begins to feel granular around the bottom and sides of boiler then remove from heat. 1. Light Frosting. — Make as Boiled Frosting, using 2 whites of eggs. 2. Maple Frosting. — Make as Boiled Frosting, using }/2 lb. maple sugar, or use % c. granulated sugar, }/i c. maple syrup, 2 tb. boiling water. 3. Chocolate Frosting. — Melt 13^ oz. chocolate over hot water; add Boiled Frosting, while beating. 4. Marshmallow Frosting . — Make as Boiled Frosting; cut 8 marshmallows in pieces; add to syrup just before beating it into white of egg. CHOCOLATE GLAZE. Melt chocolate over hot water; pour over cake iced with boiled frosting, after frosting has set. To prevent chocolate becoming grey, cool it slightly before pouring over cake then let harden slowly. MARSHMALLOW ICING. % c. sugar. 34 c. milk. J4 lb. fresh marshmallows. 2 tb. hot water. 3^ T. vanilla. 1. Heat sugar and milk slowly; stir until sugar is dissolved. 2. Boil 5 mins. 3. Break marshmallows in pieces, place in top of double boiler; add hot water, heat till smooth. 4. Add syrup, stirring constantly. 5. Beat till cool, add vanilla; spread on cake. ALMOND ICING. 1 lb. shelled almonds. 4 yolks of eggs. 1 lb. icing sugar. 1 T. rosewater. }/2 T. bitter almond flavoring. 1. Blanch almonds; put through the grinder. 2. Work to a paste; add unbeaten yolks, flavoring and sugar gradually. 3. Work until very smooth; more sugar may be needed. 4. Sprinkle pastry board with icing sugar, place icing on it and roll out to required shape. 5. Moisten top of cake with cold water, press icing on it; let stand 24 hours before frosting. ORNAMENTAL FROSTING. 3 whites of eggs. 1 lb. icing sugar. 1 tb. lemon juice or 8 or 9 drops acetic acid. 1. Put unbeaten whites into a large bowl, sift in icing sugar; beat vigorously with a wooden spoon. 2. Add lemon juice or acetic acid; beat until stiff. (Test — cut through the icing with a knife; if stiff enough, it holds its shape). More sugar may be required. Note. — This icing is suitable only for decorating with pastry tubes. FONDANT ICING. Bake the cake mixture in individual pans or in large shallow pans. Cool and cut cake in shapes as desired. To Glaze Cakes. — Beat white of 1 egg slightly; add 1 tb. fruit sugar. Brush cut edges of cake with mixture; let stand several hours or over night. To Ice. — Make plain fondant ; melt over hot water, stirring continuously; thin, if necessary, with hot water; add flavoring and coloring. Lower each cake into the fondant, using a fork; coat top and sides, Hft out, place on board or cake cooler; decorate with nuts, candied fruit, etc. D. SMALL CAKES 3^tb. 1 tb. VAT. 3 tb. MT. 4 drops PLAIN COOKIES. }/2 c. butter. 1 c. sugar. 2 eggs. 21^ c. flour. 3 T. baking powder. 1 T. vanilla. 1. Cream the butter; add sugar and cream together thoroughly. 2. Add beaten eggs, then flour sifted with baking powder.