| Share page |
|
28o |
ICING AND FROSTING. |
||
|
&c, and stir the whole very hard; butter small tins and nearly fill them with the mixture and bake in a moderate oven.
Queen Cake.—One-half lb. of flour, 1-2 lb. of pounded loaf sugar, 3 eggs, 1 teacupful of cream, 1-2 lb. of currants, 1 tea-spoonful of carbonate of soda, essence of lemon or almond to taste. Work the butter to a cream, dredge in the flour, add sugar and currants, mix the ingredients well together; beat the eggs, mix them with the cream and flavoring and Stir them to the flour, add the carbonate of soda, beat the paste well for 10 minutes, put it into small buttered pans and bake the cake from 15 to 30 minutes. Grated lemon rind may be substituted for the lemon and almond flavoring, which will make the cakes equally nice.
Small Sponge Cakes.—The weight of 8 eggs in pounded sugar, of 5 eggs in flour, flavoring to taste; let the sugar be well pounded and sifted and the flour perfectly dry ; separate the whites from the yolks of the eggs, beat the butter with the sugar, then beat the whites until they become rather stiff, and mix them with the yolks, but do not stir them more than is just necessary to mingle the ingredients well together. Dredge the flour in by degrees, add the flavoring, butter the tins well, pour in the butter, sift a little sugar over the cakes and bake them in rather a quick oven, but do not allow them to become too brown, as they should be rather pale. Remove them from the tins before they get cold, then store them away in a closed tin canister or wide-mouthed glass bottle ; bake from 10 to 15 .minutes in a quick oven.
ICING AND FROSTING.
Boiled Icing for Cakes,—Take the best refined loaf sugar break it into small lumps, and pour over it some cold water, taking care to use no more than will be sufficient to dissolve it. Mash the lumps with a wooden spoon, and put over the fire to boil without skimming, until the syrup is of the consistence of honey. In the meantime beat to a stiff froth the whites of 3 eggs, allowing this number of eggs to every pound of sugar. Strain the boiled syrup in water, immediately upon removing it from the fire, and in a few minutes stir in gradually the beaten whites of eggs and some lemon juice or essence ; beat it until very smooth and light, and put in a few drops of indigo, squeezed through a muslin bag to make it a pearly white. If the icing is too thin, set the bowl in an oven of boiling water over a few bright coals or stove, and stir it while it boils, not letting it stick to the sides of the bowl; or you may omit a portion of the whites of eggs. If too thick from standing, add some beaten white of the eggs, a small portion at a time, until of the proper consistency. Put on the icing while it is warm. |
|||