The Birmingham age-herald., 1916-04-21
x MAR1kN~'l YHANI.AkIISsY HEIpT1 ND Ae1Ez1yt7r 2z11 III
Salmon Salad: Cake Icing

Will you kindly inform me as to the following: In baking layer sponge cake do you grease the tins? I should recipe for cake icing that will remain soft and not break off in cutting.
 K H.
 The pans should be more lightly but tered for sponge cake than for richer and heavier batter. And upon remov- ing them from the pans. when they are done, lay them upon soft tissue pa per to absorb any grease that may cling to them.
 Salmon salad-If you can get the canned salmon in which large pieces of the fish are put up. particularly if you can get that in which one piece of considerable size, is the only one in the can. you may save yourself the trouble of preparing the fresh sal mon and at less expense than if you buy the costly fish in the market. If you use the canned strain dry from the liquid in which it is preserved and with sharp knife, cut into dice of uniform size. about an inch square. If the fresh fish is used boil it for 20 minutes in hot water, little salted, and drain it dry as soon as it is done Let it get perfectly cold and firm. It is we'll to cook the fish the day before you make the salad. This is a good way of using up the remnants of baked or boiled salmon. The rest of the process is easy enough. Lay a crisp leaf of heart lettuce upon each chilled plate and piece of the salmon upon it. Pour over the fish a good rich mayonnaise dressing and garnish with slices of hard boiled egg, and add chopped capers to the dressing. Set on the ice for five minutes before serving.
 Icing for cake: Whites of four eggs, one pound of powdered white sugar, lemon vanilla or other seasoning. Break the whites into broad, clean, cool dish Throw small handful of sugar upon them and begin whipping it with slow, steady strokes of tho beater. A few minutes later add more sugar, and keep putting it in at i'm tervals until all is used up. Beat perseveringly until the icing is of a smooth. fine and firm texture. Half an hours beating should be sufficient if done well. If not stiff enough put in more sugar. A little practice will teach you when your end is gained. If you season with lemon juice all low, in measuring your sugar, for the additional liquid. Lemon juice or a little tartaric acid whitens the icing. Use at least a quarter of pound of sugar for each egg. If properly made this should not crack when 1t is ap- piled.
 I append a recipe for boiled icing which some think is less brittle than the uncooked. Put into a saucepan half cup of water and a pound of granulated sugar and let it boil slowly. Do not stir. When it spins a thread from the tip of 8 spoon dipped into it take it from the fire. Set it aside un- til it Is blood warm and stir steadily until you have smooth white cream. Apply it to the cake as you would any other icing. If made properly it will harden by the time it is fairly on the cake. If it hardens too much before it is used set it in warm water until 1t softens Flavor it while stirring. Prince of Wales Cake Please help me to get the recips which some years ago I clipped from z newspaper It was called Prince of Wales wedding cake It is recipe which
 
 disappeared. It ran something like this The grated rind and juice of sixteen or | anges, eight eggs, all kinds of fruit, two nuts and brandy. It was baked for nine 1 hours I hope to get 1t again through 1 the Corner, as I wish to use 1t ant would be thankful. H. H. H. 1 Although am pretty sure the recipe l you want never appeared in the Corner I I hereby issue a call for it. Our mem | bers are quick eyed and a formula SC | uncommon in certain of it's features al that you present could hardly have es capped their notice We :hould be glat 1 to repubish it.
 l Another correspondent asks for an old recipe, as follows
 You published last year recipe fol | a salad we found delicious but we have njslaid the recipe. I recollect that il | contained bananas, powdered nuts, ant lettuce, but have no just recollection O proportions. I am perfectly certain tha : 1t with the directions fresh in my mind we enjoyed it immensely when madt