No. 16. Decorating icing. Whip the whites of two eggs to a very stiff froth, then add slowly powdered sugar until the mixture is so stiff that every point and thread left by the beater will hold its place. It requires beating a long time. It is the same as meringue mixture, except that it is made hard with sugar instead of by drying, and takes about a half cupful of sugar to each egg.
Note.—Sprinkle a cake that is going to be frosted with flour as soon as it is taken from the pan. Before icing, wipe off the flour. This prevents the icing from running so much, and makes it easier to spread.
Note.—Smooth icings with the broad side of a wet knife. Wipe the blade clean, and dip it in water each time it is drawn over the icing. In this way very rough surfaces can be smoothed.
Note.—Icing left over will keep any length of time, if excluded from the air and not allowed to dry. Put it in a cup, cover the cup with a wet cloth, double several times, and cover the cloth with a saucer.
Note.—For other icings and directions, see “Century Cook Book,” page 483.
Chapter XIV
BREADS
BREADS
Stirred Bread