Ice Cream Cones.

Eight oz. flour, 4 oz sugar, 1 pint whipped cream, 8 eggs, 1 gill curacoa, pinch of salt, vanilla. These ice cream cones are made in special irons, which are greased and filled with the above batter from a handbag. They are baked on the gas machine. This recipe is for very fine goods, and can be cheapened considerably.

Icing.

Water Icing is made with ordinary Sugar and Water, colored and flavored as desired.

Ornamental Icing is composed of plain Sugar beat up well with Egg Whites and a few drops of Lemon Juice. The usual proportion is to use ¼ lb. sugar to every white of an egg used.

Icing for cake is usually made thinner than ornamenting icing. For a cheap icing Gelatine is used in place of the eggs. Use 2 oz. Gelatine to every pint of water (warm). Beat up well with the sugar.

Chocolate Icing is made with 1 lb. of Chocolate to every quart of water and the necessary amount of sugar. A cheaper Chocolate Icing is made with Cocoa and Cocoa Butter. Boiled Chocolate Icing is made by boiling the chocolate, sugar and water for about 10 minutes.

Transparent Icing is made by boiling Pulverized Sugar and water together in proportions of about 2 lbs. of Sugar to each pint of water. When it becomes like rich cream it is poured hot on the cake top. Care should be taken to rub the sugar thoroughly against the sides of the vessel while boiling in order to mix thoroughly.

Soft Icing consists of Powdered Sugar sifted very fine and boiling water and Fruit Juice mixed. Use 1 lb of Sugar to 2 tablespoonfuls of boiling water and 2 tablespoonfuls of Fruit Juice. This is colored in any way desired. Spread on while the cake is warm. This icing is especially good for sponge cake, etc.

Jelly Squares.
See [Orange Squares].

Jumbles.

The above is called either Vanilla, Lemon or Cinnamon Jumbles, according to flavor. Frequently a little milk is used in the mixture and more butter. Wafer jumbles are made in about the same way. The formula can be varied in a dozen ways to suit the ideas of different bakers.