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Icing Chocolate for Cakes. Flavored chocolate, 4 ozs.; whites of 2 eggs; powdered sugar, 20 tea-spoonfuls; corn starch, 4 tea-spoonfuls; extract of vanilla, 2 tea-spoonfuls. directions Beat the eggs and add the sugar and corn starch, stirring together; then, having grated the chocolate before you began the other work, add it and beat to a smooth paste; then spread it upon the cake, the top layer as smoothly as possible, and place the cake in the oven a moment, turning it around, and the icing will become nice and glossy.
Icing, Almond. Blanched almonds, 1/2 lb. (for two ordinary cakes),
rosewater, sufficient. Directions—Rub the almonds to a smooth paste (in a
mortar) by adding a little rosewater from time to time to moisten sufficient only
to form the paste; and then mix with any of the icings having no other flavor.
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