Directions for Frosting

Ingredients

• ten heaping spoonfuls pulverized sugar
• the white of one egg
• a pinch of salt
• one cup of sugar
• one-half cup of boiling water
• the whites of two eggs
• one and a half cups sweet almonds blanched

Method

1. 1

   Break the eggs into a flat dish and beat with a fork until stiff.

2. 2

   Add the sugar and flavoring last.

3. 3

   For boiled frosting, cover sugar with water and boil until it ropes, then stir into beaten egg.

4. 4

   If too stiff, dip knife in cold water.

5. 5

   Let frosting set in the oven or hot sun but do not let it brown.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 353. The excerpt below is the record exactly as published.

DIRECTIONS FOR FROSTING. 411 the icing over them, and when dry place grape leaves made of Swiss as described above, on the top of the cake, and lay the grapes over them. One or two leaves can be placed face down at the end of the bunches and turned back to hide where they are fastened. Tendrils can be made with icing from the smallest tube. A bower can be made with pieces of Swiss about three by six inches. Sew bonnet wire around, leaving the ends of it to project about an inch, so that it can be stuck in the cake. Four of these, latticed ^with icing and joined at the top with pieces of wire, form the bower. The wire must be covered with dots and an ornament must be placed on the top. A doll, dressed as a bride, can be fastened in the center of the bower, facing one of the openings. A wreath of lilies and leaves can be placed just below the bower. The cake thus ornamented should be an octagon shape with a smaller one on top. The lilies hide where they join ; the opposite sides can have the initials of the bride and groom ; the next two roses and buds ; the next two wheat ; the last two hearts. The corners embellished with dots and circles ; the bottom a heavy edge and lace work. Tubes can be purchased that fit in the paper funnels that aid one very much. DIRECTIONS FOR FROSTING. Break the eggs into a flat dish and beat with a fork. Beat until stiff and add the sugar and flavoring last, or add the sugar before the eggs are beaten and beat all together. The sugar, in the proportion of ten heaping spoonfuls pulverized sugar to the white of one egg, is a good proportion. Be sure that all is thoroughly beaten before taking the cake from the oven. If the cake is rough or brown when baked, dust on a little flour, rub off all loose particles with a cloth, put on the frosting and rub smoothly down with a knife. Let stand a moment in the oven or hot sun to "set," but do not let it brown. If the eggs do not heat quickly put in a pinch of salt, and if the frosting is too stiff to spread nicely, dip the knife in cold water. If the flavor is acid, put in a little more sugar than for other flavorings. The cake can be handled and the frosting put on more evenly if the cake is placed on an inverted milk-pan, and the frosting may then be spread on the sides, where it will adhere as firmly as glass. If boiled frosting is used (and some prefer it), to one cup of sugar add the white of one egg, cover the sugar with water and let it boil without stirring till it ropes ; have the egg beaten, and when the sugar has boiled sufficiently stir into the egg and continue stirring till cool. If boiled too much the frosting is inclined to dry before cool- ing ; this can be remedied by adding a drop or two of hot water. Any ornaments, as raisins, nuts or candies, should be put on while the icing is moist. 412 CAKE. PINK COLORING FOR CAKE. One tablespoonful of pulverized cochineal, one tablespoonful each of alum, soda and cream of tartar ; mix thoroughly with one glass or half pint of boiling water ; strain and bottle till ready for use. TINTED FROSTING. The yolks of three eggs, and one-half cup of pulverized sugar. Do not beat the eggs separate from the sugar ; flavor with lemon ; splendid on white cake. CONFECTIONERS' ICING. Beat the whites of two eggs with eight large spoonfuls of white sugar; place in a small can and cook over the boiling tea-kettle for five minutes, stirring constantly ; spread it on the cake with a knife, and as quickly as possible, as it hardens immediately. ALMOND FROSTING. Two cups of sugar ; pour over one-half cup of boiling water, cook until ropy ; beat whites of two eggs, stir into the sugar until cold (it requires a good deal of stirring) ; add flavoring (bitter almonds is best), and one and a half cups sweet almonds blanched

Cook this with the app: pantry check, scaling, and the assistant.