The Worcester domestic science school's one year course laboratory cook book

Place egg in bowl, add a little lemon juice or other flavoring and a few drops of water. Stir in powdered sugar until right consistency to spread. While cake is still warm pile icing on centre of cake, and with a wet knife smooth it over top and sides of cake. If icing is prepared before cake is ready, cover it with a wet cloth. If it becomes too stiff add a few drops of water and stir again. Color and flavor as desired. One egg will take about 1 cup of sugar, and will make enough icing for one cake. FONDANT ICING. 2 cups sugar Vs tsp. cream of tartar 1 cup water Put sugar, water and cream of tartar in a graniteware vessel and stir until the sugar is dissolved, but not a minute longer. As it boils crystals will form on the edge of the pan. These must be wiped away by wetting a cloth or brush in water and passing it around the dish without touching the boiling sugar. This must be done frequently, or as often as the crystals form, or the whole mass will become granular. When large bubbles rise it must be carefully watched and tested, as from this time it quickly passes from one stage to another. Have a cup of ice-water and a skewer or small stick; dip it into the ice-water, then into the sugar and again into the water. If the sugar which adheres to it can be rolled into a soft ball it is done. Have ready a marble slab oiled or an oiled platter; pour the syrup over it and let it cool a few minutes, or until pressing it with the finger it leaves a dent on the surface. Then work it with a wooden spatnla until it becomes white, smooth and creamy, then work it with the hands until it is smooth, or fine, even texture throughout. If it is stirred while too warm it will grain. If it forms a crust, every particle must be removed or else the boiling must be done again, as it shows it has cooked a little too long. Do not mix the scrapings with the fondant. The mixture in which small cakes are dipped for icing is fondant. (See recipe.) Cakes for dipping must first be glazed. TO GLAZE CAKES. Beat white of one egg slightly and add one tablespoonful powdered sugar. Apply with a brush to top and sides of cakes. After glazing cakes should stand over night before dipping. TO DIP CAKES. Melt fondant over hot water and color and flavor as desired. Stir to prevent crust from foaming on top. Take cake to be dipped on a three-tined fork and lower in fondant three-fourths the depth of cake. Remove from fondant, invert and slip from fork to a board. Decorate with ornamental frosting and nut meat, candied cherries, angelic or candied violets. Pound cake is generally used, baked 1 inch thick and cut in fancy shapes. CHOCOLATE LAYER CAKE. 1 C. sugar !/2. C. milk y2 C. butter 2 sqs. chocolate 2 eggs 2y2 t. baking powder 1% C. flour Cream butter, add sugar gradually. Separate yolks and whites of eggs. Beat yolks till light, add to butter and sugar. Sift baking powder and flour and add alternately with milk. Add melted chocolate, fold in egg whites beaten stiff. Bake 25 to 40 min. in moderate oven. ORANGE CAKE. i/4 C. butter i/2 C. milk 1 C. sugar 1% C. flour 2 eggs 2y2 t. baking powder Cream butter, add sugar gradually, eggs well beaten and milk.