If you use the juice of
a lemon, allow more sugar. Tartaric and lemon-juice whitens icing. It
may be shaded a pretty pink with strawberry-juice or cranberry syrup,
or colored yellow by putting the juice and rind of a lemon in a thick
muslin bag, and squeezing it hard into the egg and sugar.
If cake is well dredged with flour after baking, and then carefully
wiped before the icing is put on, it will not run, and can be spread
more smoothly. Put frosting on to the cake in large spoonfuls,
commencing over the center; then spread it over the cake, using a
large knife, dipping it occasionally in cold water. Dry the frosting
on the cake in a cool, dry place.
ICE-CREAM ICING, FOR WHITE CAKE.--Two cups pulverized white sugar,
boiled to a thick syrup; add three teaspoons vanilla; when cold, add
the whites of two eggs well beaten, and flavored with two teaspoons of
citric acid.
ICING, FOR CAKES.--Take ten whites of eggs whipped to a stiff froth,
with twenty large spoonfuls of orange-flower water. This is to be laid
smoothly on the cakes after they are baked. Then return them to the
oven for fifteen minutes to harden the icing.
ICING.--One pound pulverized sugar, pour over one tablespoon cold
water, beat whites of three eggs a little, not to a stiff froth;
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 it becomes quite thick, remove from the fire
and stir while it becomes cool till thick enough to spread with a
knife.
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