The new practical housekeeping

stiff than too thin. To apply the second coat, place the icing in a lump an center of cake, and let it run level of its own accord ; or if a lit- 874 ICING. tie stiff, spread it out with a knife, taking care not to spread it quite to edge of cake (within a quarter of an inch), as it will run to the edge of itself; if it is not folly smooth, place a knife under the cake and shake it a little, which will cause all the rough parts to become smooth. To ice the sides of the cake, add a little more sugar to the icing, and beat it in well ; then with the knife place it on the sides of cake until fully covered ; and by holding the knife perpendicularly, with the edge to the icing, and the back leaning a little towards the icing, draw it all around the side of the cake ; * when it comes round to the starting point, suddenly give the knife a twist, and turn the back from the icing, and at the same time and by the same motion, remove the edge from contact with the icing. If this is done neatly and quickly one will hardly be able to find where it is joined. The cake now needs only to be dried, and it is ready for the ornamental icing or piping. Ornaments, such as gum drops, candies, orange flowers or ribbons should be put on while the icing is moist. It is nice when the frosting is almost cold, to take a knife and mark the eake in slices. ■ » ■ Almond leing. — ^Blanch half pint sweet almonds by putting them in boiling water, taking off SKins, and spreading upon a drv cloth until cold ; pound a few of them at a time in a mortar till well pulverized : mix carefully whites of three ecgs and three-quarters 1>int powdered sugar, add almonds, flavor with a teaspoon vanilla or lemon, ice the cake and dry in a cool oven or in the open air when weather is pleasant. Or take two cups sugar, pour over a half cup boiling water, cook until ropy ; beat whites or two eggs, stir into sugar and beat until cold ; ada flavoring extract (bitter almonds is best), and one and a half cups blanched and chopped sweet almonds. Boiled Icing. — ^Beat white of one egg to a stiff froth ; boil one cup granulated sugar and one-half gill or lour tablespoons water till it threads when dropped from spoon. Pour in a fine stream while boiling hot, into the beaten egg, stirring briskly all the time and con* tinue stirring the mixture in the "round and round" way, never stop- ping till icing is thick and cold. Flavor as liked. For Confectioner's foiled Icing J take whites of six eggs and beat to a stiff froth with half pound sifted granulated sugar. Boil another half pound sugar with a pint water (adding piece of cream tartar size of a pea) until a drop taken on the finger (first dip the finger in cold water) will juull into a fine thread by touching with the thumb. Then pour thia ICES. 375