Fruit Filling.—4 tablespoons finely chopped citron, same of chopped seeded raisins, ½ cup chopped blanched almonds, ¼ pound chopped figs, whipped whites 3 eggs, ½ cup sugar. Whip whites with sugar, add fruits, and beat well.
Prune and Nut Filling.—Soak ½ pound large prunes over night. Steam until plump and soft. Remove pits. When cold add ½ cup chopped blanched almonds and stir into this whites 3 eggs, beaten stiff, with ½ cup powdered sugar.
Almond Icing.—Whites 3 eggs, 1 pound Jordan (sweet) almonds, 3 cups sugar, 10 drops extract rose. Pound to fine paste almonds, with a little sugar; then add whites of eggs, rest of sugar, and extract; pound few minutes to thoroughly mix. Take up in bowl and use as directed.
Clear Icing, for Cake.—Put 1 cup sugar in a bowl with a tablespoon lemon juice and whites of 2 eggs. Mix together smooth and pour over the cake; if the cake is not hot enough to dry it, place it in the mouth of a moderately warm oven.
Transparent Icing.—Place 1 pound pulverized white sugar in saucepan with ½ pint water. Boil to consistency of mucilage, then rub sugar with wooden spatula against sides of pan until it assumes white, milky appearance. Stir in 2 tablespoons extract vanilla; mix well together. Pour this while hot over top of cake so as to completely cover it.
Chocolate Transparent Icing.—Melt 3 ounces fine chocolate with small quantity water in pan over fire (stirring constantly) until it becomes soft. Dilute this with ½ gill of syrup; work until perfectly smooth. Then add to boiled sugar as above.
White Icing.—The whites of 4 eggs, 1½ pounds white sugar dust, the juice of ½ lemon, ¼ ounce extract rose. Place the whites and the sugar in a bowl with the juice and extract. Beat with a wooden spoon until, letting some run from the spoon, it maintains the thread-like appearance for several minutes, when use as directed.
Bakers’ Soft Icing.—Boil 2 cups granulated sugar with 1 cup water without stirring till it ropes when dropped from fork. Take quickly from fire, let stand untouched till blood-warm. Beat till thick as soft dough, take in hands and knead till soft, smooth, and creamy. Pack in covered glass and keep in cold place. To use, put some in bowl, set in hot water, stir constantly till soft enough to spread. Flavor and use. Will keep indefinitely.
Boiled Icing.—Boil 1 cup granulated sugar with ½ cup water till it ropes when dropped from fork. Pour gradually over stiffly whipped whites of 2 eggs, beating hard. Add flavoring and use at once.
Chocolate Water Icing.—Melt 3 ounces fine chocolate in a few spoons water until creamy. Boil 2 cups granulated sugar with 1 cup water without stirring till it can be rolled in soft ball between fingers in cold water. Take from fire, stir for a moment till it becomes slightly cloudy. Add chocolate and use at once on cake.