suits depends upon the number of egg whites
to each cup of sugar used in the preparation
of the sirup. The sirup is cooked, as in the
case of divinity, to a somewhat higher tem¬
perature than would be used for a fondant or
fudge type of icing (not over 238° F.), if
only one egg white is used to each cup of
sugar. If more egg whites are used, the
temperature should be increased. A small
amount of cream of tartar may be used, just
as in fondant, to invert a portion of the sugar.
This sirup should cream in the egg white,
causing it to harden to the right consistency.
If too much of the sugar is inverted, the
icing becomes sticky and does not harden
properly.
From 1 to 4 egg whites to 1 cup sugar can
be used. The icing made with 1 egg white✪ Double-Boiler Icing
to each cup of sugar hardens quickly and
must be handled with care to prevent its
hardening before it is spread evenly over the
cake. Where the proportion of egg is larger,
it may be necessary to put the mixture in
a double boiler and cook it over hot water
to thicken. These icings should harden over
the outside, but remain soft underneath.
Small amounts of glycerin, 1 teaspoon to
each egg white, sometimes are added to help
keep the mixture soft.
The icings with a large proportion of egg
are used for the decoration of cakes. These
icings are cooked over hot water until a
spoonful dropped on a smooth surface will
hold its shape. The mixture then is forced
through pastry tubes onto the cake, which
already has been covered with a thick layer
of icing of the same sort. Pastry bags of
plastic, oiled silk, or close canvas with metal
tubes, or cornucopias of glazed paper with
appropriately cut ends, may be used.
Gum arabic and gelatins may be used in
connection with sirups to give special tex¬
ture to icings, just as to candies. These alone
are usually too rubbery to be desirable, but
are used most frequently in connection with
egg white and sirup. Marshmallows cut into
the hot icing serve the same purpose.
Double-Boiler Icing. A satisfactory icing
can be prepared quickly and easily in a
double boiler, by using 1 cup sugar and \
cup water to each egg white. This mixture
is placed over boiling water and beaten con¬
stantly with a rotary beater until it thickens
and tends to hold its shape, which usually
takes about seven minutes. It is then fla¬
vored and quickly spread on the cake.
Cake Filling. A filling is a sweet-flavored
mixture to be spread between the layers of a
[306]
cake to increase the food value and paya¬
bility. In some cases a filling is used over the
top instead of an icing. A filling is most
satisfactory on a cake that is not to stand
very long before being eaten, as some fillings
are sufficiently moist to soak into the cake
and make it soggy. For cakes which are to
be kept a longer time, an icing makes the
most desirable filling.
The most common fillings are made on the
basis of well-flavored, thick custards, and
cream-pie fillings. (See page 322.) Whipped
cream and whipped cream and egg white
also are used. Dried fruits, dates, raisins, and
figs cooked in a thick sirup make fillings that
do not soak into the cake. They are used
on cakes that are to be iced over the sides
and top.
Page 281 · 1 recipe record on this page
Presented as published in 1935. 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
suits depends upon the number of egg whites to each cup of sugar used in the preparation of the sirup. The sirup is cooked, as in the case of divinity, to a somewhat higher temperature than would be used for a fondant or fudge type of icing (not over 238° F.), if only one egg white is used to each cup of sugar. If more egg whites are used, the temperature should be increased. A small amount of cream of tartar may be used, just as in fondant, to invert a portion of the sugar. This sirup should cream in the egg white, causing it to harden to the right consistency. If too much of the sugar is inverted, the icing becomes sticky and does not harden properly.
From 1 to 4 egg whites to 1 cup sugar can be used. The icing made with 1 egg white to each cup of sugar hardens quickly and must be handled with care to prevent its hardening before it is spread evenly over the cake. Where the proportion of egg is larger, it may be necessary to put the mixture in a double boiler and cook it over hot water to thicken. These icings should harden over the outside, but remain soft underneath. Small amounts of glycerin, 1 teaspoon to each egg white, sometimes are added to help keep the mixture soft.
The icings with a large proportion of egg are used for the decoration of cakes. These icings are cooked over hot water until a spoonful dropped on a smooth surface will hold its shape. The mixture then is forced through pastry tubes onto the cake, which already has been covered with a thick layer of icing of the same sort. Pastry bags of plastic, oiled silk, or close canvas with metal tubes, or cornucopias of glazed paper with appropriately cut ends, may be used.
Gum arabic and gelatins may be used in connection with sirups to give special texture to icings, just as to candies. These alone are usually too rubbery to be desirable, but are used most frequently in connection with egg white and sirup. Marshmallows cut into the hot icing serve the same purpose.
Double-Boiler Icing. A satisfactory icing can be prepared quickly and easily in a double boiler, by using 1 cup sugar and \ cup water to each egg white. This mixture is placed over boiling water and beaten con¬ stantly with a rotary beater until it thickens and tends to hold its shape, which usually takes about seven minutes. It is then flavored and quickly spread on the cake.
Cake Filling. A filling is a sweet-flavored mixture to be spread between the layers of a
[306]
cake to increase the food value and payability. In some cases a filling is used over the top instead of an icing. A filling is most satisfactory on a cake that is not to stand very long before being eaten, as some fillings are sufficiently moist to soak into the cake and make it soggy. For cakes which are to be kept a longer time, an icing makes the most desirable filling.
The most common fillings are made on the basis of well-flavored, thick custards, and cream-pie fillings. (See page 322.) Whipped cream and whipped cream and egg white also are used. Dried fruits, dates, raisins, and figs cooked in a thick sirup make fillings that do not soak into the cake. They are used on cakes that are to be iced over the sides and top.
Records on this page
Double-Boiler Icing