Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-09-26
HONENAKERS COLUMN.
DELICIOUS ICING FOR CAKE.


DELICIOUS ICING FOR CAKE.
This ID q subIect not usually dealt with
In cook books, and, II mentioned at al,
the information given II, 10 rule, very
limited. Il ID we'll worth while study
Ing the different kinds OF icings, for the
variety Of dainty little sweet dishes and
bonbons that can be made with their A.
sistance (by even quite an amsscur) u
endless. II 10 Astonishing how pretty
the tea table may be made TO look, with
. dish Of cakes for sxample, ornarsented
with icing Of different colors and Aavors ;
snd the effects that may be produced are
certainly we'll worth the little skill and
patience that may be necessary.
The kind Of icing required generally
depends upon the cake that Il going 70
be ornsmented, but the most popular,
and certainly the most delicious IL the
boiled or fondant Icing. This Ii esscn-
tally suitable for delicate little cakes
and fancy pastry, and 10 used great
deal In French confectionery. IL Will
keep good for an indefinite period, 30
large quantity can be made ut time
II liked, and kept 10 Jar ready for use.
The only difficulty In making this kind
Of icing Is 10 boiling the sugar, but this
can easily be overcome with patience
and practice; otherwise the whole proc
ess Is most simple. Only Q small guam
tity should be made to start with. Com
mence operations by putting into =
double boiler or porcelain lined Kettle
l-2 pound Of good loaf sugar, = gill OF
water, and pinch OF cream Of tartar.
Let the whole dissolve slowly over 4
moderate fire, stirring It occasionally ;
then put the saucepan right over the fire,
and let 1t boil fast; be sure, however,
not to stir II, ~ this would make the
icing rough instead Of creamy. Have
ready q basin Of cold water, and when
the syrup has been boiling for about ten
minutes drop some Of It into the water
II Ii can be taken up between the finger
and thumb, aud 10 soft without being In
the slightest degree brittle, remove the
saucepan at once from the fire and put It
aside In q cold place. When almost cool
beat II vigorously with wooden spoon
I'LL IL becomes Of the consisteucy Of
''cold cream" when ii IL ready for use.
N. BIZ the fondant, instead OF going
creamy, gets sugary, add few spoon
fuls of water, return the saucepan 70 the
fire, and 20 through precisely the same
process as before. Keep the fondsnt In
= jar, and when required for use place
this Jar In saucepan half full OF boiling
water, and stir until dissolved TO the
right consistency, when auy sort OF
fisvoring or coloring can be added. II
the fondant gets too thick while II IL be-
ing used return the Jar TO the boiling
water. IL at any time II should be too
thin, all that IL necessary Ia 10 lift the
jar out Of the water and beat the fopdant
TIL IL IL sufficiently thick. This Icing
can be spread over . cake with broad,
fiat brush, but more often than not II Ia
poured straight on TO the surface which
Ia To be iced, and In the case OF little
cakes, etc, these latter are taken up with
fork and dipped into the melted
fondsnt when II Is just at the right heat.
Water icing is very simply and easily
prepared At = moments notice. IL Is
often used to pour over q cake that has
been glazed with Jam, as IL dries hard
and prevents ones fngers getting sticky.
IL IL made by pouring boiling water on
TO icing sugar till smooth paste IL OBJ
tanned, boiling IL for one minute, and
then beating II well with = wooden
spoon, adding any coloring or flsvoring
desired. More brilliant results are OBJ
tanned by using syrup, (boiled To the
tbread) TO mix with the sugar, instead
OF water, and instead Of Icing sugar,
some confectioners, when time is no
object, use piece Of fondant, diluting
IL either with syrup or water.
Vienna Icing Is soft icing, and Il
generally spread In layers Inside certain
Kinds Of cakes. Any havoring may be
used, but coffee or chocolate seems to
nnd the greatest favor. Beat up l.?
pound Of very fresh butter TO cream,
then add gradually, beating all the time,
4 ounces OF the finest powdered sugar
During the process add the havoring; II
coffee, half teacupfui OF the stronges,
that can be made, and II chocolate, q
similar quantity OF dissolved chocolate,
and some Of the powdered sugar may b
replaced with grated chocolate.
ROYAL ICING.
To insure success the best quality oil
confectloner's sugar must be used, choos-
ing IL rs flne MS possible and perfectly
white. Before commencing operations
rub the sugar through a very fine sieve.
Then put the whites OF two or three egg,
10 bowl, stir them around, and worn
In by degrees the icing sugar, adding
from time 10 time little lemon juice.
| A little cornstsrch added TO the sugar is
. great improvement, IS 1t reduces the
sweetness, and prevents the icing from
getting too hard. Ii IL hardly possible
10 give any definite quantities, as the
sire Of eggs varies so much. When the
icing Is perfectly and absolutely smooth
and will spread without running, IL IL III
for use. IL must be beaten the whole
tune very vigorously till 1t becomes
quite white and very light. A certain
criterion Of Its lightuess 10 It's rising Ia
double the original quantity. The
icing may then be colorcd or favor.
ed, and should be used Immediately. II
for large cake, heap on the middle OF
IL what you may think sufficient for the
top, and with = palette knife, dipped
every now and then 10 . jug OF cold
water, spread the Icing evenly all over
with what 10 over Ice the sides OF the
cake, working from the bottom upwards
II the icing Is intended for little cakes,
cook the cake In one big fst pan, then
Ice IL, and cut the cakes out afterwards
into fancy shapes, and ornament with
glace cherries, ETC.. in the usual manner.
|-McCsll's Magazine.
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