New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-01-23
Houses0iOes EXCHANGE.

saucer in the oven. Let it remain moment until
melted.
An excellent icing for ordinary loaf cake is a
boiled icing, but this is not so easy to make as
the other
Boil one cup of sugar with five tablespoonfuls of
water until it threads" To test 1t in this way
dip spoon In the syrup lift 1T up and hold 1t over
the saucepan, sidewise; IL 1t drips reluctantly in
fine threads 1t is ready. While the syrup Is
boiling. whip the white OF perfectly fresh egg to
a very stir froth When the syrup threads beat
1t rapidly and evenly into the whipped white.
Stir until it is rather thick. and spread 1t over
the cake quickly as possible. If the frosting
runs when little is spread the cake It is
because II has not been boiled long enough. The
only remedy is to stir the icing harder. If IT is
thick enough TO remain on the cake without much
running but does not become hard. set the
cake in a warm place near the stove or in a slow
with the door wide
This boiled icing is the one generally used for
0Tn@ by bakers s5 and ak
making it. is inclined to use 1t all or
decorators of fancy cake. 1t will not stand alone
as the decorative icing does but while not so ex-
This icing can be Favored with grated orange
lemon peel and extracts of various kinds. 1t IS
nice with shredded cocoanut and little orange
extract II it is to be favored with almond
tract add the extract while the syrup is still very
hot, just you are ready TO take II from the fire
strong essence. In making this icing two or three
tableSpOonfulS of coffee be added with the
manning spOonfuls water to the cup of sugar in
place of the full five of water Fresh strawberry
juice. when used in this way, makes delicious
though rather soft icing that is suitable for many
delicate layer cakes. The juice of preserved
Strawberries and of pineapples can also be used.
4 chocolate icing can be made by this rule: Add
about a square OF chocolate to the syrup just be-
fore you pour il over the white of an egg, waiting
only long enough for the chocolate to melt.
\ rich chocolate icing is made follows: SCrape
one and a half squares of chocolate and add IL TO
five tablespoonfuls of sugar and three of water.
Stir it over 4 moderate fire until smooth and
glossy. and then after stirring it enough. spread
It over the cake This makes rich black icing
with a strong chocolate flavor and not especially
sweet 1t is probably one of the best Chocolate
icinSs for cake.
and rich looking by attractive, nicely Favored
icing. IN many large boarding houses and hotels.
a rule for cheap simple cake is multiplied to many
times it's original proportions, ana baked IN a num-
her OF different pans of various shapes. When
the loaveS and layers of the cake come from the
oven. they each iced in different colOrs and
hayors, and the layer cakes spread with variety
OF filings that when they are sent 10 the table
in cake baskets plates they represent quite
attractive appearance, though in reality they
made only of cheap cake batter.
n wise housewife who wishes to ecOnOmize with
out impressine her family win the fact do
this a small way advantage \ cheap layer
cake be cut into two or three parts. part
filled with chocolate (using only one-third
of the regular rules for filings and icings) another
with cOcoanut and another with plain cuStaIa TIL
ing favored with lemon. few pieces of each
kind make quite attractive showing 4 cate
plate at supper, and give the air of liberal table
4thcr than economical a full rule 10
icing filing be made dividing il in q
three parts and favoring each part differently IL
will not cost much more II any mtpre, than where
only fiavoring is used. The tTtiing expense
laid out in icing does not in any event reach the
that would be required for eggs and butter
if fine rich cakes were made A 8.