Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-05-18

al classes OF tctngs from which many
varieties may be made by the use Of d.
vers fiavors and colors; these are water
icing, boiled icing, fondant Icing and
royal Icing.
The first Of these IL by far the simplest,
being only favored water or little fruit
juice with sufficient powdered sugar
stirred In to make it spread well on the
cake; this is sometimes varied by the
use OF milk or cream; In any case the
method Of preparation 10 the same. Put
one quarter Of . cupful OF water In .
bowl, add the desired fiavoring and stir
In powdered or confectionery sugar until
Il Is thick enough to spread; strained
orange or lemon juice may replace the
water, and In summer strawberry or
other fresh-fruit juice may be substitute
ed.
BOILED ICING.--ln q saucepan put
one-thlrd Of cupful Of water, pinch
OF cream Of tartar and one cupful Of
granulated sugar and boil without stir
ring until 1t hairs. Pour 1t slowly over
the white Of one egg which has been
whipped to a stiff froth, beating hard
while adding the syrup aud continuing
until the mixture IL thick aud smooth.
Flavor and spread at once over the cake.
FoNpANT IcING.-Boil the water,
sugar and cream Of tartar as In the pre-
ceding recipe. Drop little from time
TO time In bowl of cold water and rub
1t between the fingers. When the syrup
will roll up into soft ball take from the
dire and pour out on slightly creased
platter. When cool enough to bear the
finger begin to stir and continue until
the syrup begins TO whlten and Is too
thick to be longer stirred; then knead
with the hands until smooth and firm.
This may be packed away In glass jars
and kept for weeks. When needed put
as much as will be required In q small
saucepan over hot water and stir and
mash with fork or spoon until like very
thick cream. Color and flavor TO suit
and pour at once over the cake. For
small cakes the icing may be allowed TO
heat until quite thin and the cakes may
then be dipped into 1t. Care should be
taken to stir constantly while melting
the fondant or Ii will return TO a thin
syrup.
ROYAL ICING.-Separate the egg care
fully and drop the white 10 plate or
bowl. Add one teaspoonful Of lemon
Juice and a spoonful OF sugar; beat until
frothy, add second spoonful OF sugar
and beat again. Continue In this way.
beating for at least three minutes after
each spoonful OF sugar IL added. About
one cupful Of sugar will be needed, the
exact quantity varying according 10 the
size OF the egg; confectioners' or very
tine powdered sugar should be used.
This Icing takes some time TO prepare
but II is very smooth and glossy.
GELAIINE lciNG.-Soak one teaspoon.
full OF graduated gelstlne in two table
spoonfuls OF water. When soft set over
hot water until dissolved, flavor and add
one cupful Of powdered sugar, beating
well. This Icing does not crumble when
cut.
LADY CAKE.-Thrce- quarters OF a
pound OF butter, one pound OF sugar,
whites Of eighteen egg. three-quarters
Of pound OF sif,ed pastry -four, essence
Of bitter almonds TO flavor. Cream the
butter; add the sugar gradually and
work until light and creamy. Whip the
whites Of the eggs To stiff dry froth
and add them 10 the mixture In the
bowl alternately with the -four. Add
the almond flsyoring-one teaspoonful
unless very stronghold for fifteen
minutes aud pour into one large or two
smaller loaf pans lined with paper.
Bake In moderate oven two hours or
more-,he exact time will depend upon
the thickness of the loaf. Should not be
cut for twenty-four hours after baking.
DELICATE CARE.-0ne pound OF
sugar, one pound Of butter, one pound
Of slfted ilour, the whites OF twenty
eggs, one tesspoonful OF vanilla, the
grated rind Of one lemon. Mix as above,
bake and do not cut for two days.
SILVER CAkE-One pound Of sugar,
three-quarters Of pound OF sifted -four,
six ounces OF butter, whites Of fourteen
eggs, one teaspoonful Of mace extract.
Mix and bake as for lady cake.
BRIDES CAKE.-One scant cupful OF
butter, three cupfuls OF sugar, one cup
full Of milk, the whites OF twelve eggs,
one cupful OF cornstarch, three cupfuls
Of sifted -four, three teaspoonfuls OF
baking powder, fisvoring TO taste,
Cream the butter, add the sugar and
cream again, alternate with the milk and
ilour, add the baking powder mixed with
the eornstarch, lastly the stiiily beaten
whites. Bake as above.
CREAM PufFS.-Into saucepan put
one quarter Of Il pound OF butter. one
half Of pint Of water and one-half Of q
teaspoopful Of salt. Bring 10 the boil
ing point and stir In quickly six ounces
one cupful and half-of sifted pastry
flour; stir until the mixture cleave:
from the sides Of the pam then cover
and set aside until cool but not cold
Drop in one unbeaten egg and stir and
beat until IL Is we'll blended with the
stiff batter; this will be rather difficult
Add another egg and thoroughly incor.
porate. then a third and fourth. II
the eggs hSve been large ones this may
be sufficient, II not, add another half OF
whole one; the batter should be just soft
enough to hold its shape when dropped
from spoon. Set aside, covered, fol-
an hour; then drop In spoonfuls on q
butt, red pan, placing them about three
inches apart. Bake In moderate oven
about forty minutes, brushing with
beaten egg just before taking from the
oven. When done they should be vel
pulled up and when taken In the hand
feel very light. Split when cold and Ill
with the following cream mixture:
Scald two cupfuls Of milk, add two
tablespoonfuls OF cornstarch wet in lii.
tie cold milk and cook for fifteen minutes
Beat together three eggs and three-quar'
tiers of a cupful Of sugar and cook fol
five minutes longer. Take from the fire,
stir in one teaspo0nful Of butter and
flavor with lemon or vanilla.
PoP OvERs.-Beat three eggs just
enough to mix, add one pint Of milk
in another bowl mix one pint OF bread
-four and one-half of a teaspoonful OF
salt. To the dry mixture add sufficient
of the milk and eggs to mix to batter
and beat for a moment until smooth.
Now add the remainder OF the liquid and
strain the thin batter through fine
sieve. Fill well-greased gem pans or
cups a little more than half full and
bake in a moderate oven about forty
minutes. IL the oven Is too hot they
will brown before they are fully risen,
and our practical experience has been
that when baked from forty to forty-five
minutes they are more puffy and less
likely to fall than when finished more