Plastic Icing

New Zealand Listener, Volume 34, Issue 870, 6 April 1956, Page 23

Plastic Icing

Dear Aunt Daisy, ; Thank you for all the helpful and _interesting hint’ on your. pages of The Listener. We follow é@ach copy. Could you give us some help through The Listener? We have a recipe for plastic icing, but no quantities. Could you supply these? The recipe is (to be used instead of Royal icing)-egg-white, icing sugar, glucose, vegetable oil. Are these substances the ingredients of the filling of iced wafers? Would you please give us the recipe for iced wafers, both filling and biscuit?-J.R., Wairarapa. I’m afraid we must depend on the never-failing Daisy Chain for the plastic icing recipe. Here is the only one I have, but it contains no vegetable. oil, which is probably the ingredient which keeps the icing "plastic," or pliable: 2 Ib. sifted icing sugar, 2 full tablespoons lemon juice, 2 egg whites, 1 teaspoon orange essence, | large dessertspoon glucose (bought in small cartons like

honey). Warm the glucose, which is very | hard, with the lemon juice, over slow | heat. Pour it over the beaten egg when cool, add the flavouring. Mix now with the icing sugar. Make into a dough which will come out of basin in a clean ball. Cut in halt. Roll out one half to fit the top of the cake, and lay it on, after first brushing cake over with unbeaten white of egg. Then cut other half into | two or four pieces. Roll into strips and stick them round sides of cake, and smooth over joins. The recipe for the filling tor iced waters is simple: Just use equal quantities of vegetable fat and icing sugar. Cream vegetable fat and icing sugar and flavour with any flavouring desired. The waters are made like this: Halt a cup of butter, 1 cup castor sugar, grated rind of 1 orange, 1 teaspoon baking soda, 1 tablespoon cold water, ¥2 cup orange juice, 2 cups flour, Cream butter, gradually add sugar and orange rind, beating until light. Dissolve baking soda in the cold water, add to orange juice, then add this alternatély with the flout to the first mixture. Spread mixture on a well-greased sheet in the thinnest possible manner, and bake in a moderate oven. When baked cut into squares. They can be rolled like a brandy snap, but you have to be very quick about it. Makes about 60 or 70. Drop in very small quantities on the baking sheet, and spread out like tissue paper with a knife.