FOR THE CHRISTMAS CAKE

Wairarapa Times-Age, 6 December 1939, Page 10

FOR THE CHRISTMAS CAKE

HOW TO MAKE ICING. POINTS FOR THE COOK. When, icing rich fruit cakes, if no almond paste is being used give the cake a coat of icing and leave it an hour oi' so, then coat again and leave a few hours. The cake then can have the final coating. Tf it is possible it is better to leave the cake over-night before adding the final coating. This precess seals the cake and there is less tendency for moisture from the cake to discolour the icing. If almond paste is used on the cake, leave it overnight to dry before adding icing, otherwise the oil from the almonds will discolour the icing. ALMOND PASTE. 6 tablespoons icing sugar. 4 tablespoons ground almonds. 3 egg-yolks. Mix all together into a firm mixture. More icing may possibly be used. Roll out as desired to- cover the cake. When putting almond paste on the cake, to make it stick brush the cake over with apple jelly or a thin jam. This saves using the white of an egg. ROYAL ICING. 3 egg-whites. 111 b. icing sugar (about). Acetic acid, 1 teaspoon, or juice of one lemon. Beat the egg-whites stiff, add sifted icing sugar, three tablespoons at a time, beating well all the time. Always keep a wet cloth over the basin that icing is in, otherwise it will get hard on the surface. This icing will not go so hard if a teaspoon of glycerine is added. ECONOMICAL ALMOND PASTE, jib. ground almonds. 11b. icing sugar. 11 eggs. Almond essence. Mix all well together and roll as required. ROUGH ICING—AMERICAN FROSTING. 11b. sugar. ■Jpt. cold water. Whites of 2 eggs. Put water and sugar to boil until 240 degrees Fahrenheit, or a soft ball is formed, when a little is tested in cold water. Beat whites of eggs stiff. Pour syrup over and beat until the mixture is thick. Spread on cake and leave it rough. Decorate the cake with sprigs of holly. PLAIN BUTTER ICING. 2 tablespoons butter. 5 heaped tablespoons icing sugar. A few drops of hot water. Flavouring. Beat all the ingredients well together to the consistency of whipped cream. CARAMEL ICING. 1 teacupful cream. 2 teacupfuls brown sugar. 1 teacupful, butter. J teaspoon vanilla. Put all the ingredients except the vanilla into»a small saucepan, stir over a fire until the sugar is dissolved, then boil quickly, stirring every now and then until it is thick and leaves the side of the pan. Take off the fire, add vanilla, stand the saucepan in a basin of cold water and stir gently until the icing is a little thicker. Then spread on cakes. This icing should remain soft. BOILED CARAMEL ICING. 2 cups brown sugar with enough water to dissolve sugar. Whites of 2 eggs, beaten stiff. Boil the sugar and water until it threads, then pour over beaten whites. Beat until it reaches a consistency to spread.

Cop: Hey there, don’t jam up traffic! Why don't you use your noodle? Lady: I didn’t know the car had one.