Above without chocolate is a nice, white icing. When cool-
ing, if too stiff, moisten with a little hot milk ; if too thin, cook
a little longer.
BOILED ICING.
Mrs. June Sallee, Litchfield, 111.
Beat whites of 2 eggs to a stiff froth, then beat i teaspoon
baking powder into it. Boil i cup sugar and ^ cup water until
it threads freely, pour slowly into the froth and beat all until
it stiffens enough to spread easily. Just before spreading, add
flavoring.
ORANGE ICING.
Mrs. W. D. Harnist.
Grate the rind of an orange and put in tablespoon of hot
water and let stand 15 minutes. Scjueeze the juice from the
orange, add the water poured off the rind and mix powdered'
sugar until spoon stands upright in the mixture. This will
make enough for one ordinary sized cake.
ORANGE ICING.
Mrs. J. T. Keller, St. Louis.
2 cups sugar. 14 heaping tablespoon flour.
2 eggs. Juice 1 orange.
Make a boiled icing with the sugar and eggs. Squeeze the
juice of orange into a cup, mix with this a little grated rind
and the flour, stir this into the cooked icing and let all come to
a boiling heat. Cook in double boiler, beating until cool.
Add a few drops of lemon juice also.
■CAKES.
137
GOLDEN ICING.
Miss Iva Bengel, Lincoln, 111.
Boil 2 cups sugar and enough water to dissolve, until it
threads ; then stir into the yolks of 3 eggs, beaten thoroughly.
Add flavoring.
ORANGE ICING.
Mrs. S. T. Robinson.
Grated rind and juice of one orange. Over the grated rind
put a tablespoonful boiling water✪ Orange Icing ; let stand a few minutes ; add
the orange juice and stir until thick with powdered sugar and
spread.
ICING.
Mrs. Arthur Dyer.
The white of one egg beaten to a stiff froth ; add table-
spoon thick cream, beat again ; then stir in etiotigh confection-
er’s sugar to make as stiff as you desire. Use any kind of
flavoring.
CHOCOLATE FROSTING.
Mrs. W. H. Hall.
6 rounded tablespoon grated cups powdered sugar,
chocolate. Whites of 3 eggs✪ Chocolate Frosting.
Beat the whites but very little, (they must not become
white). Stir the chocolate in, then pour in the sugar gradually,
beating to mix well.
CHOCOLATE ICING.
Mrs. L. M. Armstrong,
cake sweet chocolate % cup milk.
1 yolk of egg. 1 teaspoon vanilla✪ Chocolate Icing.
V2 cup sugar.
Boil five minutes.
BOILED ICING.
Mrs. E. W. M.
Boil until a good syrup, i cupful of sugar with Ct cup water.
/
138
THE EDWARD'SVILLE COOK BOOK.
Have the white of one egg beaten to a stiff froth in a quart
bowl. Slowly stir the syrup into this, stirring and beating until
the mixture is cool.
With the addition of a cup of seeded and chopped raisins✪ Boiled Icing,
this makes a nice filling.
CARAMEL ICING. ' A ^
Miss Mary Kerr.
3 Clips caramel sugar. , 1 cup sweet cream,
cup butter. 2 teaspoons vanilla.
Boil until thick and add flavoring.
MARSHMALLOW FILLING FOR ANY WHITE LAYER
CAKE.
Mrs. O. T. Dunlap.
10 tablespoons water. 2 cups confectioner’s sugar.
2 level tables^foons gelatine. 1 teaspoon vanilla.
Boil gelatine in the water until dissolved, add sugar, beat 20
minutes, when cool add vanilla and beat 5 minutes. Let stand
over night in pan of same size as one in which cake is to be
baked. Put between the layers with icing.
CARAMEL CAKE FILLING.
Mrs. A. L. Brown.
2 cups brown sugar V2 cup milk.
Y2 cup butter.
Boil until thick; then whip.
LEMON FILLING FOR CAKES.
Mrs. Louise Cullens.
1 cup sugar. 1 teaspoon flour.
1 tablespoon water. Orated yellow rind and juice of
1 egg. 1 lemon. ✪ Caramel Icing
Page 43 · 9 recipe records on this page
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Above without chocolate is a nice, white icing. When cooling, if too stiff, moisten with a little hot milk ; if too thin, cook a little longer.
BOILED ICING.
Mrs. June Sallee, Litchfield, 111.
Beat whites of 2 eggs to a stiff froth, then beat 1/2 teaspoon baking powder into it. Boil 1 cup sugar and 1/2 cup water until it threads freely, pour slowly into the froth and beat all until it stiffens enough to spread easily. Just before spreading, add flavoring.
ORANGE ICING.
Mrs. W. D. Harnist.
Grate the rind of an orange and put in tablespoon of hot water and let stand 15 minutes. Squeeze the juice from the orange, add the water poured off the rind and mix powdered sugar until spoon stands upright in the mixture. This will make enough for one ordinary sized cake.
ORANGE ICING.
Mrs. J. T. Keller, St. Louis.
2 cups sugar. 1/4 heaping tablespoon flour.
2 eggs. Juice 1 orange.
Make a boiled icing with the sugar and eggs. Squeeze the juice of orange into a cup, mix with this a little grated rind and the flour, stir this into the cooked icing and let all come to a boiling heat. Cook in double boiler, beating until cool. Add a few drops of lemon juice also.
GOLDEN ICING.
Miss Iva Bengel, Lincoln, 111.
Boil 2 cups sugar and enough water to dissolve, until it threads ; then stir into the yolks of 3 eggs, beaten thoroughly. Add flavoring.
ORANGE ICING.
Mrs. S. T. Robinson.
Grated rind and juice of one orange. Over the grated rind put a tablespoonful boiling water ; let stand a few minutes ; add the orange juice and stir until thick with powdered sugar and spread.
ICING.
Mrs. Arthur Dyer.
The white of one egg beaten to a stiff froth ; add tablespoon thick cream, beat again ; then stir in enough confectioner's sugar to make as stiff as you desire. Use any kind of flavoring.
CHOCOLATE FROSTING.
Mrs. W. H. Hall.
6 rounded tablespoon grated cups powdered sugar,
chocolate. Whites of 3 eggs.
Beat the whites but very little, (they must not become white). Stir the chocolate in, then pour in the sugar gradually, beating to mix well.
CHOCOLATE ICING.
Mrs. L. M. Armstrong, 1/2 cake sweet chocolate % cup milk.
1 yolk of egg. 1 teaspoon vanilla.
V2 cup sugar.
Boil five minutes.
BOILED ICING.
Mrs. E. W. M.
Boil until a good syrup, i cupful of sugar with 2/3 cup water.
/
Have the white of one egg beaten to a stiff froth in a quart bowl. Slowly stir the syrup into this, stirring and beating until the mixture is cool.
With the addition of a cup of seeded and chopped raisins, this makes a nice filling.
CARAMEL ICING. ' A ^
Miss Mary Kerr.
3 Clips caramel sugar. , 1 cup sweet cream,
cup butter. 2 teaspoons vanilla.
Boil until thick and add flavoring.
MARSHMALLOW FILLING FOR ANY WHITE LAYER
Mrs. O. T. Dunlap.
10 tablespoons water. 2 cups confectioner’s sugar.
2 level tablespoons gelatine. 1 teaspoon vanilla.
Boil gelatine in the water until dissolved, add sugar, beat 20 minutes, when cool add vanilla and beat 5 minutes. Let stand over night in pan of same size as one in which cake is to be baked. Put between the layers with icing.
CARAMEL CAKE FILLING. Mrs. A. L. Brown.
2 cups brown sugar V2 cup milk.
Y2 cup butter.
Boil until thick; then whip.
LEMON FILLING FOR CAKES.
Mrs. Louise Cullens.
1 cup sugar. 1 teaspoon flour.
1 tablespoon water. Grated yellow rind and juice of
1 egg. 1 lemon.
Records on this page
Orange IcingIcingChocolate FrostingChocolate IcingBoiled IcingCaramel IcingMarshmallow Filling for Any White Layer CakeScotch CakesLemon Filling for Cakes