Dora's cook book

One cup of powdered sugar, one-half cup grated choco- ~ late, yolk of one egg, one-half cup sweet milk; put on “. m~y ~~ ie eee CAKES, aN 213 stove and stir while cooking till it will candy when dropped in cold water. FROSTING, “When very thick frosting is to cover the top of a large cake, dissolve a heaping teaspoon of gelatine in water (as little water as possible), while hot rub it over the top of the cake, then put on the frosting. If this precaution is not taken the sugar when hard is almost certain to crumble off, and the cake might as well not be frosted at all. PLAIN FROSTING. One cup pulverized sugar, two tablespoons water ; boil together until it will string; remove from the fire and stir in the white of one egg beaten stiff; stir all together thoroughly. Flavor with lemon. Apply when the cakes are cold. CHEAP FROSTING FOR CAKE. One teaspoonful gelatine, two tablespoonfuls boiling water, and enough pulverized sugar to make the mixture of the proper consistency to spread. Let the cake cool, but spread frosting before it sets. Set in a cool place to dry. Do not put into the oven after the frosting is spread. ORANGE ICING. Whites of two eggs, twelve tablespoonfuls of pulverized sugar, and two oranges grated. A oTAl | DORA'S COOK BOOK. ALMOND ICING. ~ Whites of three eggs, beaten light, one cup of blanched almonds chopped fine, ten tablespoonfuls pulverized sugar ; flavor with bitter almonds. a ‘ LEMON ICING. Whites of two eggs, two cups sugar, juice and part of the rind of two lemons. CHOCOLATE FROSTING. Whites of three eggs, fifteen tablespoonfuls of pulverized sugar, four tablespoonfuls of grated chocolate. Beat whites thoroughly, add sugar and chocolate. DAISY FROSTING. Ten teaspoonfuls pulverized sugar to the white of an egg. Beat five minutes for each spoonful sugar. GELATINE FROSTING. Dissolve a large pinch of gelatine in six tablespoonfuls boiling water, strain and thicken with sugar, and flavor with lemon—this is enough to frost two cakes. ORNAMENTAL ICING. Draw a small syringe full of the icing and work it in any design you fancy ; wheels, Grecian borders, flowers, or ~ borders of beading, look well. 5 gee Q15 7 Be Dy i HICKORY NUT FROSTING. Take one or two eggs according to size of cake, a cup of sugar toan egg; chop some hickory nut meats very fine, mix with frosting and spread on cake as thickly as you choose. TUTTI PRUITTI FROSTING. One-half cup of water, three cups of sugar, whites of two eggs; boil sugar and water until very thick and waxy; beat the whites of eggs toa stiff froth, and pour the syrup over them, beating all until cool; then add onehalf pound almonds, chopped fine; one scant half cup of large white raisins, and a little citron sliced thin. YELLOW ICING. Yolk of one egg to nine heaping tablespoonfuls of pulverized sugar; flavor with lemon. wp ROSE COLORING FOR FROSTING. Mix together one-fourth ounce each of powdered alum and cream of tartar, one ounce of cochineal, four ounces loaf sugar, a saltspoonful of soda. Boil ten minutes in a pint of clear soft water ; when cool, bottle, and cork for use. DELICIOUS BLACK CAKE. One pound of butter, one and one-quarter pounds of sugar, one pound of flour, ten eggs, two nutmegs, a small © pinch of ground mace, two wineglassfuls of wine,and two _ of brandy, two and one-half pounds of raisins, two and one-half pounds of currants, and one pound of citron Beat the yolks, sugar, and spices together, and the butter should be creamed and added next. Whip the whites of the eggs very light and add them alternately with the flour, then put in your brandy and wine, and last of all the fruit. Bake in a moderately slow oven. MOTHER’S CREAM CAKE.