The Ideal cook book

Take one cupful of granulated sugar and four tablespoonfuls of hot water, boil them together until it threads from the spoon, stirring often. Beat the white of one egg until firm; when the sugar ‘is ready set it from the stove long enough to stop boiling, then pour on to the egg slowly, but continually, beating rapidly ; continue to beat until of the right consistency to spread on the cake and flavor while beating; it hardens very quickly after it is ready to put on the cake, so it is best to have the white of another egg ready to add a littte if it gets too hard to spread smoothly. Boil the sugar the same as for candy ; when right for candy it is right for frosting ; if at last it hardens very rapidly it has been boiled too hard; but a little white of egg will rectify it. Or if not boiled enough (that is, if it remains too thin after beaten until cold) put in pulverized sugar, adding a little and beating hard, then if not just right, a little more and beat again until thick enough. ‘The one thing is to have the sugar boiled just right ; if you hit that point you will not have a bit of trouble, if not, it will require ‘‘ doctoring,” 156 THe Domintox Cook Boox. as I have told you. A good deal depends upon stirring the sugar into the white of the egg at first ; if too fast or too slow it will cook the egg in lumps; if you should not get it just right at first do not be discouraged; when once you get it perfect you will never make it any other way. ‘This quantity is for one cake. 513. Almond Icing for Cakes—Ingredients—4 eggs, a small quantity of rose water, and to every lb. of sweet almonds add 1 Ib. of powdered loaf sugar. Blanch and pound the almonds until of the consistency of thick cream, wetting now and then with a little rose water ; next beat the whites of the eggs to a firm froth ; add to the almonds mixing in the sugar, and stir all well together (be sure it is nice and smooth). After spreading on the cakes cover with plain icing, after this, if desired, pop it in the oven to dry, and harden. 514. Chocolate Icing for Cakes (Simple)—Ingredients— 4% cake chocolate, % cupful sweet milk, sugar, 2 dessertspoonfuls of corn starch, a teaspoonful of vanilla. Mix together the chocolate, milk, and starch ; boil for two minutes, flavor with the vanilla, and sweeten with powdered white sugar to taste. 515. Plain Fruit Cakes—Ingredients—1 Ib. of flour, % lb. of dripping, 2 teaspoonfuls of baking powder, a little allspice and salt, Y Ib. of currants, %% lb. of white sugar, and 3% pint of milk. Mix into the flour the baking powder and salt, then with the hands rub the dripping in the flour until it resembles bread-crumbs. Add the currants, allspice and sugar. Take care that the ingredients are well mixed ; pour in the milk and mix with a wooden spoon. Grease a quartern tin and pour the mixture into it; bake for one hour. ‘To ensure the cake being done stick a piece of broom straw into it. This answers the same purpose as a knife and is better, as the knife is apt to make the cake heavy. Turn the cake on end to allow the steam to evaporate. 516. Farmer’s Cake—Ingredients—1 cupful of dried sour apples, 1 cupful sugar, 1 cupful golden syrup, I small cupful of butter, r small cupful of sour milk, I teaspoonful of soda, cinnamon and cloves, 1 pt. of flour, 1 egg. Mince the apples and soak over night; now let them simmer with the syrup for two hours. Mix other ingredients. as you would for any cake. Add apples and syrup when cool. Bake in tins, the oven must not be too hot. Should take half an hour. 517. Plain Fruit Cake (2)—Ingredients—1 lb. of flour, % Ib. of raisins, 4 0z. of dripping, 4 oz. of white sugar, a teacupful of milk, I egg, 2 teaspoonfuls of baking powder, a little salt, 1 oz. of lemon peel.