Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

210.— ROYAL ICING. The Royal icing is used for icing and also for ornamenting. It dries rapidly if exposed to the air and should be kept well covered with a damp cloth at all times, in a cool place. For ornamenting it is beaten with the whites of eggs till it retains its shape if drawn to a point. For icing it is only beaten to about the consistency of a cream, so it runs smooth. The sugar should be run through a very fine sieve before using, to prevent lumps clogging the cornet in decorating. Much acid makes a coarse icing, and very little should be used for piping; or none at all if a tough icing for fine thread lining is required. Make the icing pretty strong at the beginning and work up white and light; then add a little more of the whites till it is of the proper consistency. Take from three to four whites of eggs to one pound of XXXX powdered sugar, a small pinch of cream of tartar, or one drop of acetic acid; put in a china bowl and beat with one or two small spatulas, (one in each hand), and treat as directed above. 211.— FRUIT ICING. Take clear fruit syrup and mix with XXXX powdered sugar to a smooth paste; add a little more color and use. 212.— CHOCOLATE ICING. Mix some chocolate which has been melted with Fondant or Royal icing. Flavor vanilla. Another way is: Dissolve four ounces of unsweetened chocolate with some hot water and add one pound of XXXX powdered sugar; mix well together warm; flavor vanilla and use. Whites of eggs may be added for gloss. Some use cocoa butter; and for cheap icings add lard to the warm icing. 213.— MARSHMALLOW ICING. Take one ounce of marshmallow iciline powder; or use half an ounce of powdered gelatine, half an ounce of powdered gum arabic, one pound of icing sugar and one pint of warm water. Beat up together in a pan of hot water. When light, take off and beat cold till it is firm. Flavor vanilla and orange. If the mixture is too firm more water may be added. This icing is used mostly for cake filling. In larger quantities it is beaten up by machine. Iciline powder for marshmallow icing and other icing powders are sold by all the confectioners' supply houses. 214.— CHEAP GELATINE ICINGS. In place of whites of eggs, gelatine and albumen is used for cheaper goods. Take two ounces of gelatine and let it soak in one quart of cold water for twenty minutes. Set on the fire and let come to a slow boil. Take off the scum which arises, and remove from the fire. Add a good pinch of powdered alum, mix it well and set away for use. To use it, take as much as wanted; mix with an even part of warm water and add XXXX powdered sugar, beat it up same as Royal Icing No. 210; flavor and color to suit. 215.— ALMOND PASTE ICING. Take one pound of almond paste and one pound of powdered sugar. Make it into a medium paste with about two whole eggs; or use yolks only. Flavor vanilla . Spread over the cake, top and sides, with a palette knife; or put the paste in the bag with the plain or star tube and decorate the cake with the icing in this manner: Put the cake on a board or double paper and put in the oven to color nicely. When done finish the cake with Fondant Icing No, 205 or Royal Icing N0.210. 216.— CHOCOLATE CREAM ICING. VIENNA CREAM ICING. BUTTER ICING. This icing may be used for filling as well as for ornamenting. The best white fresh butter without salt should be used. It may be flavored with cordials or extracts and colored any shade. For Chocolate cream Icing add powdered cocoa and flavor vanilla. Take one pound of white butter, one pound eight ounces of icing sugar. Rub to a cream with three whites of eggs, or four tablespoonfuls of whipped cream. Flavor maraschino or rum; color to suit. The Vienna Cream Fillings No. 122 and No. 123 may be used for the same purpose.