Icings for the Christmas Cakes
Mock Almond Icing. Two eggs; Ylb. of wine biscuits, less 2; Yelb. of icing sugar; and 2 teaspoons of almond essence. Crush the wine biscuits finely with the rolling pin. Add the icing sugar, and beaten eggs, and almond flavouring, and make to the right consistency. Roll out and put over .the cake. ‘ Simple White Icing. Put 1 breakfast cup of plain white sugar into a stall saucepan. Add ‘202. of fresh butter, and a scant % breakfast cup of milk. Boil 8 minutes, stirring well. Flavour with essence, and beat till it is as thick as cream. Spread over the cake with a knife, and it will be white when cold. Double quantity is needed for a large cake. ia
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New Zealand Listener, Volume 15, Issue 384, 1 November 1946, Page 27
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125Icings for the Christmas Cakes New Zealand Listener, Volume 15, Issue 384, 1 November 1946, Page 27
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