ABOUT ICINGS
Reading edition
COLORED ICINGS
Use cranberry juice or pieces of beets for pink.
Grape juice makes violet.
Spinach makes green.
Yolks of eggs produce yellow.
Dip a knife frequently in cold water when spreading.
When icing runs down the sides of cake, a strip of paraffin paper pinned around, standing above the top, will prevent it. The paper may be removed when icing is cold.
BERRY ICING
About 8 crushed strawberries beaten with confectioner’s sugar till right to spread.
Any juicy berries may be substituted.
BOILED ICING
1 cupful granulated sugar
¼ cupful water
pinch of cream tartar
white of 1 egg
flavoring
Boil water and sugar about three minutes; beat the white of the egg slightly, and add half of the slightly boiled water and sugar, and a pinch of cream tartar, beating constantly. As soon as the remainder of the syrup will hair, pour it into the mixture and beat until cold. Flavor.
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CHOCOLATE ICING No. 1
1½ cupfuls sugar
¾ cupful cream
¼ cupful melted chocolate
1 teaspoonful vanilla flavoring
Mix sugar, cream and chocolate, boiling four or five minutes. Remove from fire, add flavoring and beat till mixture thickens. Spread quickly over cake, frequently dipping knife in hot water.
CHOCOLATE ICING No. 2
Use any preferred rule for icing. Melt one-half cupful Baker’s chocolate by placing in dish over teakettle of boiling water, setting in a small dish inside of a larger one containing water boiling, or placing a small tin or granite dish over a gas burner turned low, or on a stove where it’s not too hot. Spread this melted chocolate over the icing, making an effect like chocolate creams.
A sprinkling of cinnamon in the chocolate is a pleasant change in flavor.
COCOANUT ICING
Use any preferred rule for icing. Stir in the shredded cocoanut, or press it carefully over icing before it hardens on the cake.
FRUIT ICING
Add one-half cupful chopped figs, raisins, or any desired fruit to any preferred icing.
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MAPLE ICING No. 1
2 cupfuls ground maple sugar
1 cupful thin cream
Put the maple sugar through the food chopper, boil with the cream for fifteen minutes. Remove from fire and beat with an egg beater till thick enough to spread.
Walnut meats placed on an icing while soft, is a nice trimming.
MAPLE ICING No. 2
1 cupful maple syrup
confectioner’s sugar
½ cupful chopped nuts
Stir the sugar into the syrup till thick enough to spread; add the nuts or fruit.
MARSHMALLOW ICING
1½ cupfuls sugar
¼ cupful butter
½ lb. marshmallows
¼ cupful water
Melt the marshmallows in a dish set in a larger dish of water boiling. Boil sugar, butter and water till it hairs, add marshmallows and beat, till ready to spread.
NUT ICING
Add one-half cupful chopped nuts to any preferred icing.
ORANGE ICING
1 egg
1 teaspoonful cold water
½ teaspoonful orange flavoring
powdered sugar
To the well beaten egg add water and flavoring, beating and stirring in enough sugar to spread.
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UNCOOKED ICING
¼ cupful cream
confectioner’s sugar
2 tablespoonfuls butter melted
1 teaspoonful flavoring
While beating cream, add gradually enough sugar for the mixture to spread. Then add butter and flavoring.
YELLOW ICING
yolk of 1 egg
juice of ½ lemon
1 tablespoonful water
confectioner’s sugar
Add the lemon juice to the beaten yolk, water and enough sugar to make it quite stiff.
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