Plain Fruit Cake.
- 3 eggs.
- 1 cup milk.
- 1 oz. candied lemon.
- 4 (l.) tsps. baking powder.
- 2/3 cup butter.
- 3 (l.) cups flour.
- 1 cup raisins.
Mix as directed in preceding recipe, only mixing the fruit with the flour and baking powder.
Icing.
- Whites of 2 eggs.
- 1/2 lb. powdered sugar.
- 1 tsp. of lemon juice.
Have the material very cold. Break the eggs carefully, beat the whites until frothy (not stiff); sift the sugar in gradually, beating all the while; add the lemon juice and continue beating until fine and white, and stiff enough to stand alone. Keep in a cool place, when using, spread with a knife dipped in cold water. If used for ornamenting press through a tube. It may be divided and different colorings added.
Boiled Icing.
- 1 cup granulated sugar.
- 1/3 cup boiling water.
- 1/4 tsp. cream of tartar.
- White of 1 egg.
Boil the sugar and water together until it hangs from the spoon. Beat the egg to a stiff froth, add the cream of tartar, then pour on the syrup, beating all the while. Beat until cold and thick.