ICING, Almond, for Cakes.
Ingredients.—To every lb. of finely-pounded loaf sugar, allow 1 lb. of sweet almonds, the whites of 4 eggs, a little rosewater. Mode.—Blanch the almonds, and pound them (a few at a time) in a mortar to a paste, adding a little rosewater to facilitate the operation. Whisk the whites of the eggs to a strong froth; mix them with the pounded almonds, stir in the sugar, and beat altogether. When the cake is sufficiently baked, lay on the almond icing, and put it into the oven to dry. Before laying this preparation on the cake, great care must be taken that it is nice and smooth, which is easily accomplished by well beating the mixture.
ICING, Sugar, for Cakes.
Ingredients.—To every lb. of loaf sugar allow the whites of 4 eggs, 1 oz. of fine starch. Mode.—Beat the eggs to a strong froth, and gradually sift in the sugar, which should be reduced to the finest possible powder, and gradually add the starch, also finely powdered. Beat the mixture well until the sugar is smooth; then with a spoon or broad knife lay the ice equally over the cakes. These should then be placed in a very cool oven, and the icing allowed to dry and harden, but not to colour. The icing may be coloured with strawberry or currant juice, or with prepared cochineal. If it be put on the cakes as soon as they are withdrawn from the oven, it will become firm and hard by the time the cakes are cold. On very rich cakes, such as wedding, christening cakes, &c., a layer of almond icing is usually spread over the top, and over that the white icing as described. All iced cakes should be kept in a very dry place.
INVALID COOKERY.
A few Rules to be observed in Cooking for Invalids.
Let all the kitchen utensils used in the preparation of invalids’ cookery be delicately and scrupulously clean; if this is not the case, a disagreeable flavour may be imparted to the preparation, which flavour may disgust, and prevent the patient from partaking of the refreshment when brought to him or her.
For invalids, never make a large quantity of one thing, as they seldom require much at a time; and it is desirable that variety be provided for them.
Always have something in readiness; a little beef tea, nicely made and nicely skimmed, a few spoonfuls of jelly, &c., &c., that it may be administered as soon almost as the invalid wishes for it. If obliged to wait a long time, the patient loses the desire to eat, and often turns against the food when brought to him or her.