- ¼ lb. of confectionery sugar
- 3 tbsps. of rose water
- 1 white of egg
Preparation: All ingredients are stirred to a cream and spread on the cake.
No. 22—RUM FROSTING.
- ¾ cup of confectionery sugar
- 1½ tbsps. of rum
- ¼ pt. of water
Preparation: The sugar is dissolved in water and cooked until it threads. Then cool it a little, add the rum and stir until the frosting begins to get white, then spread on the cake.
No. 23—ALMOND FROSTING FOR FRUIT TART No. 1.
- 6 whites of eggs
- 1¼ cups of sugar
- Scant ½ lb. blanched almonds cut in long thin strips
Preparation: The whites of eggs are beaten to a stiff froth, mixed with sugar and almonds and spread on the cake. This is then put into a medium oven and baked lightly to harden the frosting.
No. 24—ALMOND FROSTING No. 2.
- 5 eggs
- ¼ lb. blanched, ground almonds
- ¾ cup of sugar
- 3 tbsps. of lemon juice