A RECIPE.
TO ICE A CHRISTMAS CAKE
ALMOND PASTE
Take -)lb. ground almonds, |lb Castor sugar, )lb. sifted icing sugar, 3 drops almond essence, i teaspoonful vanilla essence, 2 teaspoonfuls strained lemon juice, 4 egg-yolks, apricot jam to brush cake. Mix all ingredients together till smooth. Turn oii to a pastry-board dredged with castor sugar. Cut off one-third and flatten it into a round to fit the top of the cake, and make the larger portion into a strip long enough to go round the sides of the cake. Brush the sides and top of the cake with melted apricot jam, and place round on top and strip round the sides, moulding the edges together. Leave to dry tor a few days before putting on the sugar icing. ICING FOR CHRISTMAS CAKE. Take l)lb. icing sugar, 3 or 4 eggwhites, 1J teaspoonfuls strained lemon juice. Sift icing sugar with whisked eggwhites, add lemon juice and beat till smooth. The longer the icing is beaten the finer in texture and the whiter it will become. Coat the cake, leave to set then give a second coat, smoothing with a palette knife dipped in boiling water. Decorate as desired.
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https://paperspast.natlib.govt.nz/newspapers/MS19381222.2.165
Bibliographic details
Manawatu Standard, Volume LIX, Issue 21, 22 December 1938, Page 13
Word Count
197A RECIPE. Manawatu Standard, Volume LIX, Issue 21, 22 December 1938, Page 13
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