Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

One pound of sugar in half pint of hot water. Let it boil ten minutes, or until it becomes a small ball. Remove at once, pour it on to a well-oiled marble slab. When nearly cold, work it with a wooden spoon until it becomes white, then work with the hands until it is a creamy substance. Place in doublé boiler and stir over the fire until it is dissolved. Color any shade required. Pour over the cake while it is liquid and hot. Olear Icinsr Sift in a bowl half a pound of powdered sugar, add the whites of two eggs. Stir a few minutes, then add the juice of half a lemon. Stir until perfectly clear and smooth. Boyal loinff Place the white of an egg in a bowl, add a little lemon juioe or any other flavoring, and a few drops of water. Stir in the powdered sugar until it becomes of the right consistency to spread upon warm cake. Pile in the centre of the cake and with a wet knife smooth over the top and sides of the cake. It will settle into a smooth and glossy surface. How to use a Pastry Bag Hold the top of the pastry bag in the right band and with the thumb and first finger of the left band hold the funnel or end. Press with the right band and guide with the left. Hold the funnel down dose to the work. CAKESj FILLINQ8, AND ICINGS 887 Almond Cake Take one ponnd of powdered sugar, one quart of flour, sifted twice with two rounded teaspoonfuls of Cleveland's baking powder, one-quarter of a pound of butter, seven eggs, whites and yolks beaten separately, one largo cupful of almonds, blanched, pounded, and flavored with one teaspoonful of rose water, and one-balf teaspoonful of the essence of bitter almonds. Cream the butter and sagar, beat the whipped whites into the misture, alternately adding the almond paste. Beat for two minutes, then add the yolks, and lastly the sifted flour and baking powder. Bake in a hot oven. To blanoh Almonds Pour boiling water upon them, and slip off the skins. Set them in the sun or an open oven to dry and crisp before they are pounded in a mortar. Add the essence while they are being pounded. Flavor the icing with rose water and a little essence of bitter almonds. Almond Cakes Have at band three ounces of flour, four ounces of granulated sugar, one ounce of ground or finely pounded almonds, the yolks of three eggs, the whipped whites of two and one whole egg, half a small glass of good brandy, a little salt, two ounces of chopped almonds mixed with one ounce of powdered sugar, and quarter of the white of an egg. Cream the butter with a wooden spoon, then gradually add the flour, sugar, ground almonds, — a few bitter ones may be pounded with them if desired, — brandy, eggs, and salt. Then lightly stir in the whipped whites. Pour into a buttered pan. Have the dough one inch thick. Bake until a light brown. When nearly done, spread the prepared chopped almonds over the top, then put the cake back again in the oven to finish baking. When done.