ICING AND FROSTING. 28l
Frosted Rice.—Boil a cupful of rice in milk till tender, salt and flavor to taste. Beat the yolks of 3 eggs to this, in a deep dish; then beat the whites of the eggs to a stiff froth, with a little sugar and lemon, and spread over the rice, and brown in the oven. Serve cold.
Designs for Frosted Egg and White Sugar.—Make a coronet or funnel of white paper, with a pipe or tube at the end of it, either of glass, tin, a quill or a piece of reed, pasted in the small end, then fill the funnel with a mixture of white of egg and sugar, beaten well to a paste, then tie up the top of the funnel, or close it with your hand, then mark or not your design of leaves, flowers, etc., and squeeze the egg over them, and by this way you can make any mark, either with frosted egg, jelly, or anything. You can go over it several times, to make the design richer. By coloring the white frosting with a little of the juice of spinach, you can have green leaves; with a little saffron or carmine, you can have flowers and roses, both yellow and red, of any color or tint.
Iced A*pple.—This may be served as an entrement, with boiled barley, or as a dessert dish. Peel and core without dividing, a dozen apples, steam very gently in a lined sauce-pan, or pipkin, with 1-2 pound of sugar, and 1-2 a pint of water; when tender, lift very carefully on the dish, have ready 2 dozen apples, pared, cored and cut in thin slices; then put them into the same syrup from which the other apples have been taken, and add the rind of half a lemon, chipped very fine, and the juice of a whole lemon ; boil gently, till reduced to a stiff marmalade, stirring to prevent from burning. . Cover the bottom of a pretty dessert dish with some of the marmalade, and place over that a layer of stewed apples, in the inside or which, and between each, place a layer of marmalade; then place another layer cf apples, and fill up the cavities as before, forming the whole into a raised oval shape; then whisk to a froth the whites of 3 eggs and 4 tablespoonfuls of pulverized white sugar, and cover the apples with the icing. Blanch and cut into narrow strips, two or three dozen sweet almonds and stick'them up in the icing; strew over a little granulated sugar and serve cold. It may be served as a most excellent supper dish.
Royal Icing for Cakes. (Mrs. S.)—Pound well in a mortar, the best white sugar, and sift through a silk sieve, put it into a bowl with the whites of 3 or 4 eggs, whisked to a solid froth, to which the juice of 1-2 a lemon has been added, keep whisking, till the mixture becomes so areated (light) that it hangs in flakes from a spoon. It is then ready for use. Note.—If the mixture is too stiff to spread, add a litte more white of egg, if too soft, add more sugar.
To Ice a Very Large Cake.—Take and beat the whites of 20