The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1900-12-05

Our grandmothers knew only one rule
for icing cake They beat the white Of
a perfectly fresh egg to a stiff froth'
and laboriously whipped in powdered
sugar. 1t took long time to break
doAn the cells Of air in the whipped
eggs by beating. and make a smooth,
even icing by this method. Finally some
woman, who was not the hopeless slave
of conventional methods in cookery, sug-
gested that the egg should not be whipped
stiff, but used as it was, and a plain
icing without air cells was made In a
few moments The simplest way TO
make this plain "frosting" is to break
one white of a fresh egg in a platter
stir in one cup of powdered and slited
sugar Use a spoon to stir with, not
a whip. When a smooth "frosting Is
formed add a tablespoonful Of lemon
Juice. Do not use a whip to make TINS
icing, or beat the white of egg stin or
cells will be formed, and they can only
be taken out by beating. This icing VIII
not stand stiff; therefore, to make an
icing for ornamental purposes, II must
be beaten longer. Use confectioners
sugar, which every one should know Is
somewhat adulterated to fit 1t for its
purpose with corn starch or some similar
-four. The icing Is not as sweet as one
made of pure sugar. For an icing that
can be used to form ornamental fgures
on the cake, and will keep Its shape
in perfection, break two whites into
bowl Beat in a tablespoonful OF CON
fectioners sugar with a spoon or spatula'
If YOU have one; continue beating hVe
minutes. until the sugar Is well beaten
in then add another spoonful and beat
again. After the first fifteen minutes
the sugar can be added little faster
1t takes about an hour to make this icing
after adding sugar. Beating this time
the icing will be firm, snow white ana
pulpy, and will hang from spoon when
turned oyer on II without falling.
French cooks make such icing as this
with the white of one egg, six ounces Oh
sugar and three drops Of lemon juice.
beatirg with spatula only twenty-five
minutes There must be some special
acquired deftness in the cooks hand
which enables him to make this in the
time given, for we have never seen any
domestic cakemaker who was able to
make icing that would stand in so short
time. To make transparent Icing Tor
/ cake put a rounded tablespoonful Of
granulated sugar and a Tablespoonful Of
/ cold wafer to boil. The moment 1t boils
/ add a teaspoonful Of orange or lemon
4 juice, or some aavoring. and brush the
/ cake over with it and let It cool. This
4 merely gazes the cake. A boiled icing is
/ more often used by regular bakers than
the plain icing given. because the egg
+ can be beaten in this boiled icing. and
( this gives it more bulk for the same ma
serials used and SO goes further. Boil
/ one cup of granulated suger with five
/ tablespoonfuls of water until the syrun.
4 forms a creamy ball when rolled betweea
the finger and thumb. The syrup VIII
thread when tested with spoon it If has
reached this stage. Pour it in a stream
on the stiff beaten white of one egg. and
beat all the time the syrup is poured in.
Spread it at once on the cake. A fond
ant icing is simply made Of boiled sugar
without using any white Of egg. To
make this icing boil a cup OF water and a
pound of granulated suger until it balls
or forms a creamy bali when rolled be-
tween the fingers Then let It cool; when
it is cool enough to bear your finger in
it. stir it until iS is about the consistency
of lard Knead it a little on a buttered
pidlNtI. W men uGtutQ AOi iC4nSs set luc
saucepan containing the fondant in an
other of boiling water and let it remain
until It melts. Flavor it and ice. the caks
with it. A little cocoanut added tc this
icing makes an excellent eocoanut icing,
or chocolate makes chocolate icing. A
simple milk icing suitable for buns and
any plain cakes is made by beating
enough ordinary powdered suger mot con-
fectioners' sugar. into two tablespeonfuls
Of milk to make paste thick enough to
spread. Use cream to make a cream
icing.-Prairie Farmer.