=Fruit Juice Icing=
Stir rolled and sifted confectioner’s sugar into any desired fruit
juice until of the right consistency to spread; use a knife dipped in
cold water to smooth the icing; 1-1½ tablespn. of liquid will be enough
for the top of a medium sized loaf of cake.
If you have never made such an icing, you will be surprised to see how
much sugar a little liquid will take. More icing is quickly made if you
do not have enough.
When juices of different fruits are used in their season, the top of
the cake may be decorated with the fruit whole, in halves or in slices.
For instance, slices from the heart of strawberries, or, halves of red
raspberries. The fruit may also be placed between the layers of the
cake.
=Cream Icing=
Stir confectioner’s sugar into cream, plain or whipped, for both
filling and icing.
If you have a little of these icings left over, cover it and set in a
cold place, and add more liquid and sugar to it the next time.
=White of Egg Icing--Miss Stokes=
white of 1 egg
1 tablespn. ice water
speck of salt
1 cup confectioner’s sugar
flavoring
Beat white of egg with water, flavoring and salt to a stiff dry froth;
add sugar until of the right consistency to spread, if too stiff, add
quickly 1 teaspn. of cream or a few drops of water.
The icing is sometimes made by mixing the water and egg without beating
and stirring the sugar in, making a smoother and more tender frosting.
May use powdered sugar.
=White of Egg Icing with Lemon Juice=
white of 1 egg
1 cup powdered sugar
1 tablespn. lemon juice
½ teaspn. vanilla
Put the white of egg into a bowl and add the sugar by degrees, beating;
when the sugar is all in, add lemon juice and vanilla.
=Golden Icing=
Yolks of 2 or 3 eggs and powdered sugar to make stiff enough to spread,
about 1 cupful for 3 yolks; vanilla or orange flavoring or both. Beat
until thick and creamy.
For an orange cake, use the juice and grated rind of a small orange
to 3 yolks with the powdered sugar, and use for filling and icing.
Sections of orange may be laid on top. Confectioner’s sugar may be used.
=★ Butter Frosting--almost like whipped cream=
Work together 1 cup confectioner’s sugar and 1 level tablespn. of
butter. Flavor with vanilla. Add 1¼-1½ tablespn. of milk. Beat well.
=Jelly Icing=
Beat a glass of jelly, a little at a time, into the whites of 2 eggs.
If the jelly is very tart, use 2-3 tablespns. powdered sugar. Prepare
the icing some little time before it is to be used and set on ice.
Elder-berry jelly gives a delightful flavor and beautiful color. Quince
is also nice.
=Boiled Icing=
1 cup granulated sugar
⅓ cup water
white of 1 egg
½ teaspn. vanilla, or the proper proportion of any desired flavoring
Stir sugar and water together over the fire until sugar is dissolved,
then boil without stirring until the syrup will spin in threads when
dropped from the tines of a fork, or until a hard ball is formed when
dropped into cold water. Pour slowly over the stiffly-beaten white of
egg, beating briskly, until stiff enough to spread. If the icing gets
too stiff, set over hot water or thin with a trifle of lemon or other
fruit juice, or hot water. ½-1 teaspn. of lemon juice added to the
white of egg when about half beaten will make the icing more creamy.
Some beat the white of egg slightly, only.
2 or 3 whites may be used with this quantity of syrup. One writes that
she turns her syrup on to a platter and allows it to become perfectly
cold before beating in the eggs, and she thinks it is much smoother and
nicer.
One combination of flavors is, ¼ teaspn. each vanilla, orange and
strawberry, or 1 or 2 drops of rose in place of strawberry.
Bro. Cornforth’s directions are excellent: “Boil the sugar and water
till it threads well, not just till it begins to thread; then set the
dish off the stove and cover tight while you beat the whites stiff;
then pour the hot syrup in a small stream into the whites, beating
continuously; beat till it becomes cool enough to spread on the cake.”
=Boiled Milk Icing--no egg=
1 cup granulated sugar
4 tablespns. milk, with or
without a little butter
or 1½ cup sugar and ½ cup milk
Boil 5 m., or until syrup stiffens in cold water; stir until thick
enough to spread.
=Caramel Icing--no egg=
1½ cup brown sugar, ½ cup cream. Boil until syrup stiffens when
dropped in water. Substitute ⅔ cup sour cream for sweet, with brown or
granulated sugar.
=Boiled Maple Icing--no egg=
Add ¾ cup sweet cream to 2 cups rolled or grated maple sugar. Boil
slowly until mixture will thread. Cool about half, stir in ½ cup
chopped English walnut meats, beat until creamy, and spread over cake.
Half granulated sugar may be used, and ½ cup of milk with a little
butter substituted for the cream.
=Maple Syrup Icing and Filling=
Boil ¾-1 cup of maple syrup until it will form a soft ball in cold
water. Pour over beaten white of egg. Beat until stiff enough to
spread. If desired, stir in ½ cup of rolled butternut meats just before
spreading on the cake. The syrup may be boiled until it threads.
=Whipped Cream=
Flavored with vanilla is delightful, of course, on the top of thin
loaves of cake cut in squares. Or, for filling, with chopped, blanched
almonds, dry, fine-cut stewed prunes, or slices of banana.
Molasses cake baked in layers, with whipped cream between the layers
and over the top, with or without a sprinkling of grated cocoanut, is
considered a great treat in some households.
=Cocoanut Cream=
1 cup cream, whipped.
⅓ cup sugar
1½ cup fresh grated cocoanut
Two layers and on top of cake, with cocoanut sprinkled over top. Some
additional flavoring if desired.
=Butternut Filling=
1 cup sweet cream, ½-¾ cup sugar and 1 cup rolled butternut meats,
mixed without whipping cream. Flavoring if desired.
=★ Sour Cream Filling=
Before I gave up cake I used to think this filling had no equal:
½ cup thick sour cream
½ cup sugar
1½ cup chopped blanched almonds
1 teaspn. vanilla
Whip cream (ice-cold), sugar and vanilla together until just thick,
taking care not to whip too long as sour cream turns to butter more
easily than sweet; add the almonds, spread quickly between layers of
cake and roughly on top. The nuts may be sprinkled over the layers
of cream instead of being mixed with it. The white of an egg beaten
stiff with part of the sugar is sometimes added to the whipped cream.
Shellbark, English walnut or rolled butternut meats may be substituted
for almonds.
=Creamed Apple=
White of 1 large egg, 1½ cup granulated, powdered or confectioner’s
sugar, 2 or 3 medium sized apples. Peel apples and grate on to unbeaten
white of egg and sugar in large bowl; beat for 20 m.; or until light
and creamy. Lemon, rose or strawberry may be used if flavoring is
desired. Spread between layers and on top of cold cake. Bananas,
peaches and other fruits rubbed through a fine colander may be used the
same as apples.
Steamed quarters of apples may be used.
=Cocoanut Filling=
Spread under and upper sides of layers of warm cake with soft icing.
Sprinkle tops with fresh grated cocoanut and put other layers on. Use
plenty of icing on top of last layer and sprinkle well with cocoanut.
=Date Filling=
Stone and skin dates after boiling a moment, mash or grind them, and
add water if necessary; spread between layers of cake. Cover the top of
the cake with coffee icing with cream. Chopped nuts may be mixed with
the dates and sprinkled over the top of the cake.
=Pineapple Filling and Icing=
Chop fresh pineapple and sprinkle with sugar; drain after 3 or 4 hrs;
add beaten whites of 2 eggs, ⅔ cup sugar and 1 teaspn. lemon juice to 1
cup of pineapple and place between layers. Use some of the juice with
confectioner’s sugar for icing the top and sides of the cake. When
using confectioner’s sugar with pineapple omit whites of eggs.
Drain canned pineapple very dry, chop and add lemon juice and
confectioner’s sugar, when fresh pineapple is not obtainable.
=Imperial Filling=
Spread layers of cake with jelly and the following:
_Filling_--
1 cup chopped raisins
½ cup chopped almonds
½ cup grated cocoanut
white of 1 egg
Beat white stiff, add other ingredients and spread.
=Coffee Icing=
Add confectioner’s sugar and vanilla to strong cereal coffee, with or
without a little heavy cream.
=Fig Jelly Filling=
1 lb. figs, chopped fine
1 cup sugar
½ cup boiling water
Boil to a jelly, stirring constantly, or cook in double boiler until
thick.
=Prune Filling=
Stew ½ lb. of prunes in a very little water, rub through colander
or cut fine, add whites of 2 eggs beaten to a stiff froth with 2
tablespns. of sugar.
=Nut and Raisin Filling=
1½ cup sugar
½ cup water
white of 1 large or 2 small eggs
1 cup each of chopped or ground raisins and nut meats
1 teaspn. vanilla
Boil sugar and water till the syrup will form a soft ball in cold
water; pour it into the stiffly-beaten white of egg, add nuts and
raisins and spread while warm between the layers.
Raisins or nuts alone may be used. Shellbarks or butternuts are
especially enjoyable. Figs or dates may be substituted for the raisins
or for the nuts.
=★ Cream Filling=
1 cup milk
⅓-½ cup sugar
2¼ tablespns. (¼ cup) flour
1 egg or 2 yolks, or 1 egg and yolk of another
½ teaspn. vanilla
Mix sugar and flour dry, pour boiling milk over, boil up, turn over
beaten eggs, stirring, return to fire and heat until creamy but do not
boil; set dish at once into cold water, add flavoring.
Use ½ tablespn. less of flour for Washington Pie, and ¼ cream (or a
small piece of butter) in the milk.
½ cup of flour is sometimes used. Add cocoanut for a cocoanut cake.
=Royal Filling and Icing=
¼ cup milk
¼ cup orange juice
¼ cup flour
½ cup sugar
yolk of 1 egg
oil from rind of half an orange
6 drops vanilla
1 drop rose
Flavor sugar with oil of orange, make cream according to directions for
cream filling and add rose and vanilla when partly cool. Icing of cream
and confectioner’s sugar, tinted with pink.
I have usually used this for Royal Sponge Cake and this quantity is
sufficient for one large layer.
=Filling for Lemon Pie Cake and Washington Pie=
¾-1 cup sugar
1½ tablespn. corn starch or 2 of flour
1 teaspn. butter
1 cup water
yolk 1 egg
3 tablespns. lemon juice
2-6 drops lemon extract or grated rind of ½ a lemon
salt
Mix sugar and corn starch or flour, drop the teaspoon of butter on and
pour the boiling water over gradually, stirring; boil up well and add
2 or 3 tablespns. to the yolk of egg stirring; then add yolk to the
mixture and cook like custard. Remove from fire and when partially
cooled add flavoring. Use sometimes for the filling of a cake with
whipped cream on the top.
=Lemon Cheese for Cakes=
¼ cup butter
¾ cup sugar
2 whites and 3 yolks of egg
3 tablespns. lemon juice
grated rind of 1 lemon
Cook in double boiler, cool, spread between layers of sponge or other
cake or on crisp pastry, or put it into cream puff shells; or, without
cooking put into pastry in patty pans and bake in moderate oven.
=Marshmallow Filling=
1 oz. (about 4 tablespns.) sifted powdered gum arabic, 4 tablespns.
water, ½ cup sugar, whites 3 eggs, 1 teaspn. vanilla. Soak gum arabic
in water for 1 hour, add sugar, cook in double boiler ½ hour, add
stiffly-beaten whites of eggs and vanilla, beat until stiff and white.
Nice for 2 or 3-days old angel cake split in halves or thirds.
[Illustration: THE “LADY BALTIMORE” CAKE AND BREAD PAN.]