Orange Frosting

Ingredients

• 2 tablespoons orange juice
• 1 teaspoon lemon juice
• Rind of 1 orange (grated lightly)
• Yolk of 1 egg
• Powdered sugar

Method

1. 1

   Add rind to juices and let stand for 20 minutes.

2. 2

   Press out through cheesecloth, add to beaten yolk, and add confectioner's sugar until of a spreadable consistency.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 121. The excerpt below is the record exactly as published.

teaspoons lemon juice Scant I cup sugar y2 teaspoon vanilla flavor l/8 teaspoon salt 3 eggs Scant \y-2. cups flour Put the solid fat into a bowl. Add the salt and the lemon juice, and cream with a spoon until smooth and white. Add the sugar gradually, and continue stirring until very light and creamy. Add the eggs, one at a time, and beat until light. Fold in the flour, pour into an oiled pan, and bake in a slow oven, about 40 minutes, the same as loaf cake. FRUIT CAKE — Mr. Hook's I cup sugar 34 cup solid vegetable fat 4 eggs l/3 cup molasses I teaspoon vanilla 2 cups flour 3 cups raisins y2 cup diced lemon peel ^2 cup diced orange peel \l/2 cups diced citron l/2 cup chopped walnuts Put the fat, the sugar, and the vanilla into a bowl, and work until white and creamy. Add a few grains of salt to the eggs, beat with a Dover beater until very light, and work into the creamed mixture. Add the molasses, and beat a few hard strokes. Then add the fruit and the nuts, and mix thoroughly. Lastly fold in the flour, and bake in a slow oven from I hour to il/z hours, depending on the thickness of the cake. When orange and lemon rind are unobtainable, use raisins or currants instead. VANILLA COOKIES — Mr. Holmden's l/2 cup sugar I teaspoon vanilla flavor 6 tablespoons solid vegetable fat I tablespoon milk l/% teaspoon salt i egg About 2I/3 cups flour, or enough to make a medium soft dough (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 211 SCIENCE of FOOD and COOKERY Put fat, salt, vanilla, and milk into a bowl, and work with a spoon until creamy. Add the sugar gradually, stirring constantly until well creamed and white. Mix in the well beaten egg, and fold in the flour to a rather soft dough. Divide into 2 or 3 pieces so as to be handled more easily, and roll out on a well floured board to %-inch thickness. Cut with a floured biscuit cutter, lay in baking pan, and bake in a medium slow oven to a very light brown color. ROLLED OAT COOKIES — Mr. Hook's y2 cup sugar i cup rolled oats 5 tablespoons solid vegetable fat $$ cup flour 2 teaspoons molasses i egg Yz cup seedless raisins A few grains of salt Add the sprinkle of salt and the molasses to the fat, and work together in a bowl. Add the sugar gradually, and cream the mixture until white and very light. Add the well beaten egg, and mix. Add the raisins, then the oats, and lastly the flour. Mix lightly, and press off from the side of a tablespoon onto an oiled baking pan, leaving a little space between, and bake in a medium slow oven, to a delicate brown. BRAN-FRUIT COOKIES — Mr. Hook's l/2 cup sugar }/5 cup seedless raisins 5 tablespoons solid vege- i cup bran table fat Y$ cup flour 2 teaspoons molasses i egg l/3 cup chopped walnuts A few grains of salt Cream together fat, sugar, salt, and molasses. Add the beaten egg, and mix the same as for oat cookies ; then add the other in- gredients in the order given, and bake the same as for oat cookies. 212 (USE LEVEL MEASUREMENTS FOE ALL INGREDIENTS.) SCIENCE of FOOD ancC COOKERY ICINGS AND FILLINGS BOILED FROSTING y^ cup sugar White of i egg l/4 cup water Flavor Dissolve the sugar in the water, and continue to stir until it boils. Then let boil undisturbed until a long, hair-like thread will blow from a spoon dipped in the sirup and lifted. Pour it in a slow stream into the beaten white, beating as it is being poured in. Add flavoring, and beat until light and creamy, and cold enough to spread on cake. PLAIN ICING No. 1 Add confectioner's sugar (powdered sugar) to a small amount of light-colored fruit juice, ? — pineapple, pear and lemon, or lemon juice and water. Stir in enough sifted sugar to form a consistency to spread on cake. This icing will not dry out as quickly as boiled icing, and it forms a crust over the surface very readily. ICING No. 2 Make the same as No. i, except use cream or milk, or egg yolk, or both, as wetting, in the place of water or fruit juice. CARAMEL ICING Stir % CUP granulated sugar in a small saucepan over the fire until well browned; add % cup water, and let boil gently until dissolved. Let cool, then add 2 teaspoons lemon juice and enough powdered sugar to spread on cake. ORANGE FROSTING 2 tablespoons orange juice i teaspoon lemon juice Rind of i orange (grated Yolk of i egg lightly) Powdered sugar

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