Soyer's standard cookery

Boil sugar and water until syrup when dropped from tip of spoon forms a long thread. Pour syrup gradually on beaten whites of egg, beating constantly; then add acid and continue beating. When stiff enough to spread, put a thin coating over cake. Beat remaining frosting until cold and stiff enough to keep in shape after being forced through a pastry tube. After first coating on cake has hardened, cover with a thicker layer, and crease for cutting. If frosting is too stiff to spread smoothly, thin with a few drops of water. With a pastry bag and variety of tubes, cake may be ornamented as desired. Ornamental Frosting. (Another Method.) Whites of six eggs, two tablespoonfuls of lemon juice, confectioners' sugar, sifted. Put eggs in a large bowl, add two tablespoonfuls of sugar, and beat three minutes, using a perforated wooden spoon. Repeat until one and one-half cups of sugar are used. Add lemon juice gradually, as mixture thickens. Continue adding sugar by spoonfuls, and beating until frosting is stiff enough to spread. This may be determined by taking up some of mixture on back of spoon, and with a case knife making a cut through mixture; if knife makes a clean cut and frosting remains parted, it is of right consistency. Spread cake thinly with frosting; when this has hardened, put on a thicker layer, having mixture somewhat stiffer than first coating, and then crease for cutting. To remaining frosting add enough more sugar, that frosting may keep in shape after being forced through a pastry bag and tube. With a pastry bag and variety of tubes, cake may be ornamented as desired. Almond Paste. INGREDIENTS. — Eight ounces of ground almonds, twelve ounces of loaf sugar, two whites of eggs, lemon juice. METHOD. — Put the sugar, with two tablespoonfuls of water and two teaspoon fuls of lemon juice into a stewpan, bring to the boil, skim well, and boil to the "ball degree" (237° Fahr.). Pour the syrup on to the ground almonds, add about one white of egg, mix well together, and use as required. Chocolate Icing. INGREDIENTS. — Six ounces of chocolate, one pound of icing sugar, one gill of water. METHOD. — Break the chocolate into small pieces, put them into a small stewpan with the water, and stir by the side of the fire until dissolved. Add the icing sugar, stir until well mixed and smooth, then use as required. Coffee Butter. INGREDIENTS. — One-half pound of fresh butter, one-half pound of castor sugar, two yolks of eggs, coffee essence. METHOD. — Cream the sugar and yolks of eggs for about ten minutes, add coffee essence to taste, and the softened butter gradually. Work until thoroughly mixed and smooth, let it remain on ice until firm, stir again, then use for decorating, by means of a paper cornet, or bag and forcer. Coffee Icing. INGREDIENTS. — Two pounds of icing sugar or fine castor sugar, two gills of cold water, two dessertspoonfuls of coffee essence. METHOD. — Put the sugar and water into a stewpan, stir by the side of the fire until it reaches boiling-point, and simmer for four or five minutes. Pour the syrup into a bowl, add the coffee essence, and stir until the icing becomes less transparent as it cools. If used before it reaches this point it will have a dull appearance. Transparent Icing. INGREDIENTS. — Two pounds of loaf sugar, one gill of warm water.