Confectioner' 8 Icing. — Break whites of four eggs into a lar^e shallow platter in a cool room — in summer set on ice — and wmp until they foam but do not whiten. Sift in a pound (one and one- third pints) powdered sugar, quite slowly, oeating all the time steadily from the bottom so as to bring up every drop of the egg at each sweep of the egg whip, and so continue until the mixture is as white and fine as snow, and can be cut with a knife as clean and smooth as if it were cake, when it is readv for use. Applv in two coats. Sufficient for one large or two small loaves of cake, and those who prefer a Hard Idng will find nothing better. French Icing. — Take white of one egg with twice its bulk in water, about four tablespoons, and beat as stiff as possible ; then add XXX sugar tiU as thick as plain icing, or so it will spread nicely. It will take about one pint sugar, or three-quarters of a pound. This is especially nice for layer cakeeL and in building sprinkle over each layer any nut meats liked, llnglish walnuts, hickory nuts or blanched almonds, chopped, and for top layer place on in halves. One large egg or two small eggs wiU ice three layers. Use also for top of large cakes, but it is not nice for sides. This is very deli- cious, can be put on in as thick a layer as wished, and is like the French Candy (uncooked), except more water is used; when mak- ing it one can use part for icing and thicken the rest for the candy. Gelatine Icing. — Dissolve one teaspoon gelatine in three table- spoons warm water, add a cup pulverized sugar and beat until smooth. Flavor to taste. Or soak the gelatine in a tablespoon cold water half an hour ; dissolve in two tablepoons hot water ; add one cup powdered sugar and stir until smooth. Glaze Icing, — Stir beaten white of one egg with a little water and set over boiling water until the mixture boils ; then put in a few drops cold water, stir in a cup powdered sugar, boil to a foam and use. Or stir into one pound powdered sugar, one tablespoon cold water ; beat whites three eggs a little, not to a stiff froth, and add to the sugar and water; put in a deep bowl, place in a vessel of boiling water and heat. It will become thin and clear, afterward begin to thicken. When quite thick take from fire and stir while it cools till thick enough to spread with a knife. This will ice several ordinary sized cakes. lOEfl. 877 . Lemon Icing. — Beat whites of two eggs and two cups sugar to- gether, and add juice and part of the grated rind of two lemons fitrained. Or make Confectioner's Icing and add the strained juice ^^nd zest of one lemon, with eight tablespoons more powdered sugar. Color, if desired, with a few drops Yellow Coloring. Orange Icing made same, adding also teaspoon lemon juice. Orange Icin^. — Mix a half pound powdered sugar✪ Confectioner's Icing with one tablespoon each orange juice and boiling water, and half the grated rind of £^n orange ; beat till fine and smooth, strain, and spread on the cake, while still warm, about an eighth of an inch thick, smooth- ing it carefully with a wet knife. This is especially nice for sponge cake. Quick Icing. — Put cup sugar into abowl with a tablespoon lemon i'uice and unwhipped whites of two eggs✪ Quick Icing, or add the sugar gradually. )eat together until just smooth and pour over the cake ; if the cake s not hot enough to dry it, place in a moderately warm oven.

AI-modernized reading of the original text

Confectioner' 8 Icing. — Break whites of four eggs into a large shallow platter in a cool room — in summer set on ice — and whip until they foam but do not whiten. Sift in a pound (one and onethird pints) powdered sugar, quite slowly, beating all the time steadily from the bottom so as to bring up every drop of the egg at each sweep of the egg whip, and so continue until the mixture is as white and fine as snow, and can be cut with a knife as clean and smooth as if it were cake, when it is readv for use. Applv in two coats. Sufficient for one large or two small loaves of cake, and those who prefer a Hard Idng will find nothing better. French Icing. — Take white of one egg with twice its bulk in water, about four tablespoons, and beat as stiff as possible ; then add XXX sugar tiU as thick as plain icing, or so it will spread nicely. It will take about one pint sugar, or three-quarters of a pound. This is especially nice for layer cakes, and in building sprinkle over each layer any nut meats liked, llnglish walnuts, hickory nuts or blanched almonds, chopped, and for top layer place on in halves. One large egg or two small eggs wiU ice three layers. Use also for top of large cakes, but it is not nice for sides. This is very delicious, can be put on in as thick a layer as wished, and is like the French Candy (uncooked), except more water is used; when making it one can use part for icing and thicken the rest for the candy. Gelatine Icing. — Dissolve one teaspoon gelatine in three tablespoons warm water, add a cup pulverized sugar and beat until smooth. Flavor to taste. Or soak the gelatine in a tablespoon cold water half an hour ; dissolve in two tablepoons hot water ; add one cup powdered sugar and stir until smooth. Glaze Icing, — Stir beaten white of one egg with a little water and set over boiling water until the mixture boils ; then put in a few drops cold water, stir in a cup powdered sugar, boil to a foam and use. Or stir into one pound powdered sugar, one tablespoon cold water ; beat whites three eggs a little, not to a stiff froth, and add to the sugar and water; put in a deep bowl, place in a vessel of boiling water and heat. It will become thin and clear, afterward begin to thicken. When quite thick take from fire and stir while it cools till thick enough to spread with a knife. This will ice several ordinary sized cakes. ICES. 877 . Lemon Icing. — Beat whites of two eggs and two cups sugar together, and add juice and part of the grated rind of two lemons fitrained. Or make Confectioner's Icing and add the strained juice ^^nd zest of one lemon, with eight tablespoons more powdered sugar. Color, if desired, with a few drops Yellow Coloring. Orange Icing made same, adding also teaspoon lemon juice. Orange Icin^. — Mix a half pound powdered sugar with one tablespoon each orange juice and boiling water, and half the grated rind of £^n orange ; beat till fine and smooth, strain, and spread on the cake, while still warm, about an eighth of an inch thick, smoothing it carefully with a wet knife. This is especially nice for sponge cake. Quick Icing. — Put cup sugar into abowl with a tablespoon lemon i'uice and unwhipped whites of two eggs, or add the sugar gradually. )eat together until just smooth and pour over the cake ; if the cake s not hot enough to dry it, place in a moderately warm oven.

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