Take
it out of the tin about fifteen minutes after it is taken from the
oven (not sooner), and do not turn it over on the top to cool.
FROSTING.--One pint granulated sugar, moisten thoroughly with water
sufficient to dissolve it when heated; let it boil until it threads
from the spoon, stirring often; while the sugar is boiling, beat the
whites of two eggs till they are firm; then when thoroughly beaten,
turn them into a deep dish, and when the sugar is boiled, turn it
over the whites, beating all rapidly together until of the right
consistency to spread over the cake. Flavor with lemon, if preferred.
This is sufficient for two loaves.
FROSTING, FOR CAKE.--One cup frosting-sugar, two tablespoons of water
boiled together; take it off the stove, and stir in the white of one
egg beaten to a stiff froth; stir all together well, then frost your
cake with it, and you will never want a nicer frosting than this.
CHOCOLATE FROSTING.--Whites of two eggs, one and one-half cups of fine
sugar, six great spoons of grated chocolate, two teaspoons of vanilla;
spread rather thickly between layers and on top of cake. Best when
freshly made. It should be made like any frosting.
ICING.--The following rules should be observed where boiled icing is
not used:
Put the whites of your eggs in a shallow earthern dish, and allow at
least a quarter of a pound or sixteen tablespoons of the finest white
sugar for each egg. Take part of the sugar at first and sprinkle over
the eggs; beat them for about half an hour, stirring in gradually
the rest of the sugar; then add the flavor.
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