Icing for Cakes
Boiled Icing. Ingredients: 1 cup granulated sugar, | cup water, white of one egg, J teaspoon flavouring extract, 1 teaspoon baking powder. Method: Boil sugar and water without stirring until syrup spins a thread; pour very slowly over stiffly beaten egg white and beat until smooth; add flavouring and baking powder; allow to stand a few moments before spreading. » ♦ ♦ • Butter Scotch Icing.
Ingredients: 2 cups light syrup, J cup butter, | cup milk.
Method: Boil sugar, butter and milk together until it forms a soft ball when tested in cold water. Cool slightly without stirring and pour while warm on cake. Chopped nuts may be added while iceing is still soft.
Orange Icing. Ingredients: Rind of 1 orange, 2 teaspoons lemon juice, 1 cup powdered sugar, white of one egg. Method: Grate orange rind and allow gratings to soak for some time in lemon juice; stir juice, sugar and egg together and beat thoroughly. Spread on waVm cake. Vienna Icing. Ingredients: loz butter, 3oz sifted icing sugar, few drops of vanilla, 1 teaspoon boiling water. Method: Cream butter, beat in sugar and other ingredients and use.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/ST19330201.2.31.7
Bibliographic details
Southland Times, Issue 21928, 1 February 1933, Page 5
Word Count
187Icing for Cakes Southland Times, Issue 21928, 1 February 1933, Page 5
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