Excellent Frosting* — Boil together 1 cup granulated sugar and 4 tablespoonfuls hot water until it threads from the spoon, stirring often. Beat the white of 1 egg✪ Excellent Frosting until firm; when the sugar is ready set it from the stove long enough to stop boiling, then pour onto 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 little 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 "doctor- ing." 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. Almond Icin^ — Put in a brass or copper pan 4 lbs. moist sugar, with 1 pint of water. Boil 8 minutes, draw off the fire, and mix 2 lbs. ground sweet almonds✪ Almond Icing, stirring till thick, then pour over the cake and dry slowly. 160 White Ribbon Cook Book. Chocolate Icing' — One-qnarter cake chocolate, ^ cup sweet milk, 2 dessertspoonfuls corn starch, 1 teaspoonful vanilla✪ Chocolate Icing. Mix together the chocolate, milk and starch; boil for 2 minutes, flavor with the vanilla, and sweeten with powdered white sugar to taste. Plain Fruit Cake— One lb. flour, 3^ lb. drip- ping, 2 teaspoonfuls baking-powder, a little all- spice and salt, 3^ lb. currants, 3^ lb. white sugar, and 3^ pt. 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 1 hour. To insure 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. Plain Fruit Cake (2)— One lb. flour, i^ lb. raisins, 4 oz. dripping, 4 oz. white sugar, 1 tea- cup milk, 1 egg, 2 teaspoonfuls baking-powder, a little salt✪ Plain Fruit Cake, 1 Oz. lemon peel. Add to the flour the baking-powder and salt; rub the dripping into the flour with your hands. Take care it is well incorporated. Stone the raisins, grate the lemon rind, and with the sugar add to the other ingredients. Well whisk the egg, and mix in the milk, adding to the mixture; thoroughly mix. Grease a cake tin and bake 1 hour. Proceed to test as above.

AI-modernized reading of the original text

Excellent Frosting* — Boil together 1 cup granulated sugar and 4 tablespoonfuls hot water until it threads from the spoon, stirring often. Beat the white of 1 egg until firm; when the sugar is ready set it from the stove long enough to stop boiling, then pour onto 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 little 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." 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. Almond Icing — Put in a brass or copper pan 4 lbs. moist sugar, with 1 pint of water. Boil 8 minutes, draw off the fire, and mix 2 lbs. ground sweet almonds, stirring till thick, then pour over the cake and dry slowly. 160 White Ribbon Cook Book. Chocolate Icing' — One-quarter cake chocolate, ^ cup sweet milk, 2 dessertspoonfuls corn starch, 1 teaspoonful vanilla. Mix together the chocolate, milk and starch; boil for 2 minutes, flavor with the vanilla, and sweeten with powdered white sugar to taste. Plain Fruit Cake— One lb. flour, 3^ lb. dripping, 2 teaspoonfuls baking-powder, a little allspice and salt, 3^ lb. currants, 3^ lb. white sugar, and 3^ pt. 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 1 hour. To insure 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. Plain Fruit Cake (2)— One lb. flour, i^ lb. raisins, 4 oz. dripping, 4 oz. white sugar, 1 teacup milk, 1 egg, 2 teaspoonfuls baking-powder, a little salt, 1 Oz. lemon peel. Add to the flour the baking-powder and salt; rub the dripping into the flour with your hands. Take care it is well incorporated. Stone the raisins, grate the lemon rind, and with the sugar add to the other ingredients. Well whisk the egg, and mix in the milk, adding to the mixture; thoroughly mix. Grease a cake tin and bake 1 hour. Proceed to test as above.

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Excellent FrostingAlmond IcingChocolate IcingPlain Fruit CakePlum CakePlain Fruit Cake (2)

The white ribbon cook book