THE VERY BEST FROSTING.

Dominion, Volume 1, Issue 211, 30 May 1908, Page 11

THE VERY BEST FROSTING.

Says a writer in "Good Housekeeping" "In my opinion this is the very best frosting that can be used for cake, for, in addition to-being light, it is of such consistency that it may be ,made to take any shape desired. To prepare it, place a cupful of sugar and half a cupful of boiling water in a saucepan, and stir constantly until it has dissolved; then, increase the heat and boil without stirring until it will thread quickly from the tines of a silver fork. Be careful about this, for a great deal depends upon letting the syrup boil until this point has been Teached. , While the syrup is boiling, whip the white of one egg, to which a pinch of salt has-been added, and while the 'syrup is practically boiling not—and in this'lies the secret — pour it slowly, or in small quantities at a time, over the egg, which must' be beaten vigorously with an eggbeater all the whilo. After the last of the syrup has been incorporated with the egg, continue the beating until the frosting is of the consistency desired, and by this time it should be only slightly warm. ' Then add the flavouring preferred, and'spread over the cake. If these directions are followed to the letter, the frosting will not only remain both firm and thick, but it will not crack even when the cako is cut." MIXING YOUR DRINKS. Take two glasses of wine, one' of port, and one of sherry, two tablespoonfnls of moist sugar, a quarter.of a nutmeg, and a sprinkle of ginger—and so the recipe goes on. This was the sort of thing the ladies drank when Anno was .Queen. Oar ladies are happier, healthier, sweeter, and more comely, because they drink tie purest picked Ceylon tea—Suratura "D," 2s. ■ 3