The encyclopaedia of practical cookery

(2) An Icing that will not break when the cake is cut is made of either dissolved gelatine or powdered gum arabic. Either needs only to be dissolved in hot water to make a mucilage, then beat up sugar in the mucilage just the same as if it were white of eggs. It is quicker to make than the egg Icing, and is very white. If too thick on the cakes, set them in a warm place, and the Icing will run down smooth and glossy. There is a kind of gelatine called granulated, which is very good for this purpose. (3) Sift together 4oz. of Icing sugar and ?oz. of cornflour. Beat the white of one egg till stiff, then gradually beat into it the sugar and cornflour until a smooth Icing is formed, which can be cut and spread with a flexible knife. Keep the Icing cool until it is required for use. (4) Put 5oz. of white loaf sugar over the fire in a sugar boiler with 1 gill of cold water, and boil until it is thick For details respecting Culinary Processes, Utensils, Sauces, &c., referred, to, see under their special heads. Icing — continued. enough to drop in fine threads from the spoon from which a little is poured. While the sugar is thus being boiled to the thread degree ( see Sugar-boiling), beat the white of one egg to a stiff froth, and when the sugar is ready pour it gradually into the egg, beating all the time, until the Icing is white and smooth. It is then ready for use. Francatelli was a great adept at making what he termed “ Transparent Icing,” flavoured with fruit juices or liqueurs, and coloured to suit. they were made as follows, but their prime difficulty is the time and trouble required to prepare them : Put whatever fruit is intended to be used with the Icing in a fine hair sieve placed over a bowl, and press it well with a wooden spoon to extract the juice. Or it may be pressed in a mortar, and the juice afterwards strained through a fine hair or silk sieve. Measure the juice, and for every teacupful of it clarify lib. of fine Icing sugar, and boil it to the blow degree. Remove the sugar from the fire, stand the pan in a bowl containing cold water, and leave it till the sugar has cooled a little ; then mix the fruit juice in with it, and work it against the side of the pan with the back of the bowl of a spoon or spatula till the sugar grains. Some other special Icings are described under their appropriate headings, such as Almonds, Caramel, Chocolate, Coffee, Fruit, Raspberries, Tea, &c. ICING SUGAR. — A very finely - powdered white sugar, prepared specially for confectioners. IMPERIAL.— This is the name given to a very refreshing medicinal or summer drink, prepared as follows : (1) Put R>z. of cream of tartar, 2oz. of lump sugar, and a sliced lemon into a large jug, and pour in lqt. of boiling water. Let it stand until cold. It may be cooled with ice or refrigerated. (2) Slice up one lemon to 1 pint of boiling water, and sweeten with 1 dessert-spoonful of crushed sugar. (3) Same as No. 1, adding 1 teaspoonful of citric acid and lumps of ice. IMPERIAL BISCUITS.— See Biscuits. IMPERIAL CAKE. — See Cakes. IMPERIAL CREAM.— See Cream. IMPERIAL PUDDING. — See Puddings. IMPERIAL PUNCH. — See Punch. IMPERIAL WINE. — A French dry orange-wine made from fruit produced in January. INDIAN CAKE.- See Cakes.