EASILY^MADE FROSTING.— Allow a full half cup of pulver-
ized sugar to the white of 1 egg✪ Easily Made Frosting, stirring it in instead of beating the
egg; spread it smoothly over the cake and set away to dry and you
will find that the icing made in this way will cut -without breaking,
and be smoother than when beaten in the old way. The icing made
from the white of 1 egg is enough for an ordinary sized cake.
Flavor, if desired, to suit the taste.
GELATINE FROSTING — One teaspoon gelatine put to soak in
1^ tablespoons of cold water, and allowed to stand till it, becomes a
little soft. Now add 2 tablespoons boiling water, and let the mix-
ture boil a minute. Soak it in a cup in which it can boil. Measure,
and pour upon a large plate, and to every tablespoon of the liquid
add 4 tablespoons of powdered sugar✪ Gelatine Frosting rolled and sifted to free it from
lumps. Beat well, as the longer it is beaten the lighter and whiter it
becomes. Flavor with 1 teaspoon of any extract. Have the cake
cold. This quantity is enough for 2 pies or 1 loaf of cake. It can
be put on very thick, will not crumble, cuts as well as the cake itself,
and is not sticky.
ISINGLASS FROSTING.— Pour 1 co£fee=cup of hot water on 1
sheet isinglass, then leave it 'to dissolve in a warm place. When
quite dissolved, and there is no scum, stir in 1 large teaspoon corn=
starch and 2 heaping cups of pulverized sugar✪ Isinglass Frosting. Pour it on the cakes
FKOSTINa AND ICING 395
when they are cold, do not smooth it much, and let it harden in a
cool place. More easily made than the ordinary frosting.
MAPLE FROSTING — This is made by adding the beaten white
of 1 egg to 1 cup of good maple syrup✪ Maple Frosting; or use granulated maple
sugar instead.
MILK FROSTING — Boil together 2 cups sugar, | cup of milk,
and 1 tablespoon of butter for 10 minutes; remove from the stove,
and beat until creamy and thick enough to spread. Add | teaspoon
of any flavoring✪ Milk Frosting,
RAISIN FROSTING.— Put 1 cup white sugar in 2 tablespoons
warm water, and boil 5 minutes; pour it over the beaten white of 1
egg, and beat well; then add 1 cup chopped raisins✪ Raisin Frosting.
SOFT FROSTING — Take 1 cup sugar and ^ cup milk, and boil
until it will drop in strings from the spoon ; then put in a bowl, add
1 teaspoon of flour, and beat a few minutes; let stand until cool, and
thick enough to spread on cake without running.
BOILED ICING — Stir 1 cup granulated sugar in 1 cup water,
and set on the stove to boil; do not stir after it begins to boil; test it
with a cold spoon, and when it '' threads " by holding the spoon high
and letting the syrup fall back very slowly into the sauce-pan, take it
from the fire; add the beated white of 1 egg✪ Boiled Icing to the hot syrup, and
beat 5 minutes. Add flavoring. Spread on the cake while warm.
COFFEE ICING is made by stirring confectioner's sugar into
strong coffee✪ Coffee Icing set on the stove till it is heated; put it on the cake
while, warm.
ORANGE ICING. — Squeeze the juice of an orange over the
grated rind, and let it stand an hour; then strain the juice; add to it
a coffee=cup of confectioner's sugar and the yolk of an egg✪ Orange Icing, then
beat until stiff enough to spread on the cake.
ICING COOKIES, ETC. — Before putting in the oven, dredge or
sprinkle sugar'-gingerhread, cooJdes, and other small cakes not to be
frosted, with fine sugar, and it will give a rich brown glaze, and add
much to their flavor.
OKNAMENTAL ICING.
Page 293 · 10 recipe records on this page
Presented as published in 1902. 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
EASILY-MADE FROSTING.— Allow a full half cup of pulverized sugar to the white of 1 egg, stirring it in instead of beating the egg; spread it smoothly over the cake and set away to dry and you will find that the icing made in this way will cut without breaking, and be smoother than when beaten in the old way. The icing made from the white of 1 egg is enough for an ordinary sized cake. Flavor, if desired, to suit the taste.
GELATINE FROSTING — One teaspoon gelatine put to soak in 1^ tablespoons of cold water, and allowed to stand till it, becomes a little soft. Now add 2 tablespoons boiling water, and let the mixture boil a minute. Soak it in a cup in which it can boil. Measure, and pour upon a large plate, and to every tablespoon of the liquid add 4 tablespoons of powdered sugar rolled and sifted to free it from lumps. Beat well, as the longer it is beaten the lighter and whiter it becomes. Flavor with 1 teaspoon of any extract. Have the cake cold. This quantity is enough for 2 pies or 1 loaf of cake. It can be put on very thick, will not crumble, cuts as well as the cake itself, and is not sticky.
ISINGLASS FROSTING.— Pour 1 coffee-cup of hot water on 1 sheet isinglass, then leave it to dissolve in a warm place. When quite dissolved, and there is no scum, stir in 1 large teaspoon corn-starch and 2 heaping cups of pulverized sugar. Pour it on the cakes
when they are cold, do not smooth it much, and let it harden in a cool place. More easily made than the ordinary frosting.
MAPLE FROSTING — This is made by adding the beaten white of 1 egg to 1 cup of good maple syrup; or use granulated maple sugar instead.
MILK FROSTING — Boil together 2 cups sugar, ½ cup of milk, and 1 tablespoon of butter for 10 minutes; remove from the stove, and beat until creamy and thick enough to spread. Add ½ teaspoon of any flavoring,
RAISIN FROSTING.— Put 1 cup white sugar in 2 tablespoons warm water, and boil 5 minutes; pour it over the beaten white of 1 egg, and beat well; then add 1 cup chopped raisins.
SOFT FROSTING — Take 1 cup sugar and ½ cup milk, and boil until it will drop in strings from the spoon; then put in a bowl, add 1 teaspoon of flour, and beat a few minutes; let stand until cool, and thick enough to spread on cake without running.
BOILED ICING — Stir 1 cup granulated sugar in 1 cup water, and set on the stove to boil; do not stir after it begins to boil; test it with a cold spoon, and when it '' threads " by holding the spoon high and letting the syrup fall back very slowly into the sauce-pan, take it from the fire; add the beated white of 1 egg to the hot syrup, and beat 5 minutes. Add flavoring. Spread on the cake while warm.
COFFEE ICING is made by stirring confectioner's sugar into strong coffee set on the stove till it is heated; put it on the cake while warm.
ORANGE ICING. — Squeeze the juice of an orange over the grated rind, and let it stand an hour; then strain the juice; add to it a coffee=cup of confectioner's sugar and the yolk of an egg, then beat until stiff enough to spread on the cake.
ICING COOKIES, ETC. — Before putting in the oven, dredge or sprinkle sugar-gingerbread, cookies, and other small cakes not to be frosted, with fine sugar, and it will give a rich brown glaze, and add much to their flavor.
OKNAMENTAL ICING.
Records on this page
Easily Made FrostingGelatine FrostingIsinglass FrostingMaple FrostingMilk FrostingSoft FrostingRaisin FrostingBoiled IcingCoffee IcingOrange Icing