ORIENTAL ICING.
- 1 pound sugar.
- 1 egg white.
- ¼ teaspoonful glycerine.
- 2 drops acetic acid.
- ½ teaspoonful vanilla.
Cook the sugar with just enough water to dissolve it to 236, and do this operation the same as directed in making fondant or Oriental cream for centers, adding the glycerine when the sugar is dissolved and the acid when it commences boiling, and be sure and wipe down sides of kettle and steam it. When cooked to 236 pour out on slab or platter, which has been dampened a little, and allow it to get cold; then beat your eggs white and put it on the syrup and cream up the same as in Oriental creams, adding the vanilla when you commence to cream it. When you see this is just commencing to set or thicken a little, it must be put on the cake, and done very rapidly. If you attempt to put it on the cake too soon, it will run off, and if it should commence running off, simply cream it up a little more before putting any more on, and also if you should allow it to get too stiff before putting it on the cake, it would make your cake rough looking. There is just a certain point where you really should commence putting this on the cake, and after trying it once, you will have no difficulty in telling when you have creamed it to the right consistency.
This is beyond a doubt the finest icing made, in every respect, as it is smoother than other icings, and also does not get hard and chip off, as other icings do when you cut the cake. It forms a slight crust on the outside, but next to the cake it remains soft, and will keep nicely for about a week. In using this on a layer cake, the better way is to ice your top first, as the first icing you put on is much smoother than the last, then use the last of the icing for the middle of your cake, as that does not show. After making this icing once, in this manner, we do not think you will ever attempt the other icing which everybody makes. This amount will cover one cake.
CHARLOTTE RUSSE.
- 1 pint very stiff cream.
- 4 egg whites.
- 1 cup sugar. (XXXX sugar).
- Good teaspoonful vanilla.
Beat the cream stiff enough to stand alone, and this cannot be done unless you have very thick cream; add the sugar and the vanilla to it and mix thoroughly; beat the whites after adding a pinch of salt to them, until very stiff, then mix them well with the whipped cream, and with a spoon, fill your cups which have previously been lined with the Sunshine cake, cut up as directed, or with Lady Fingers, split open. This makes a delicious dessert, and putting a candied cherry on top of each one, sets them off a great deal.