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Classic
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page 140
CAKE AND CONFECTIONS
ICING
Take one pound of powdered or flour sugar (not the common pulverized) and the
whites of four eggs. Put the sugar to the eggs before you beat it at all; then
beat till it is stiff. Spread it on the cake with a wet knife, wetting it in
cold water each time you use it. Set it in front of the stove to dry, or in an
oven with the least particle of heat. The cake must be nearly cold. You can
flavor the icing with rose, orange, or lemon; if the latter, add a very small
portion of grated rind. It is much nicer to add sugar to eggs before beating
than afterward.
CHOCOLATE ICING
To one pound of fine loaf sugar add half a pint of cold water; boil over a brisk
fire until the sugar, when pressed with the fingers, presents the appearance of
strong glue; add six ounces of grated chocolate; flavor with vanilla.
TO MAKE ICING FOR CAKES
Beat the whites of two eggs to a froth, then add to them a quarter of a pound of
white sugar, ground fine like flour; flavor with extract of lemon or vanilla;
beat it until it is light and very white, the longer it is beaten the firmer it
will become. No more sugar must be added to make it so. Beat the frosting until
it may be spread smoothly on the cake. This quantity will ice quite a large cake
over the top and the sides.
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