CHRISTMAS COOKERY.
ALAIOND ICING. Mix together 6 ounces icing sugar, 4 Ounces ground almonds, a few drops of almond essence, and the white of ah egg, using a spoon to mix with. Turn out on to your baking beard and knead till all the sugar is worked in. Spread this evenly over the cake, when the latter is cold; smooth it with a knife dipped in hot water, and put the cake in a cold oven fe dry. VIENNA TCTNG.
Put i-lb butter in a basin and beat to a cream. Add 1-lb icing sugar; mix well, and when soft flavour with enffeo essence, brandy liqueur, or 3 ounces of grated chocolate melted in a -tablespoonful of milk. CLEAR, ICING.
Add a little lemon juice to 1-lb of icing sugar, and stir in the whites of 2 eggs. Beat till smooth and spread over the cake.
A CHEAP AND USEFUL ICING. Put 11b loaf sugar in a saucepan with J-pint water and a little lemon juice. Boil fast, skimming frequently, till the syrup forms a. thread when dropped from a spoon. It may tako five minutes. Pour it into a, basin and beat welt with a wooden spoon till it gets thick and white. When it coats the hack of the spoon, pour it quickly over the cake This must be done rapidly, as it soon sets hard.
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https://paperspast.natlib.govt.nz/newspapers/TS19181219.2.75
Bibliographic details
Star (Christchurch), Issue 12506, 19 December 1918, Page 7
Word Count
228CHRISTMAS COOKERY. Star (Christchurch), Issue 12506, 19 December 1918, Page 7
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