New Royal Cook Book Part 9

White or Colored Icing

1-1/2 cups confectioner's sugar 2 tablespoons hot milk 1/2 teaspoon b.u.t.ter 1/2 teaspoon vanilla extract

Add b.u.t.ter to hot milk; add sugar slowly to make right consistency to spread; add vanilla. Spread on cake.

For pink icing add one tablespoon strawberry or other fruit juice. For yellow icing add one teaspoon egg yolk and flavor with orange rind and one teaspoon lemon juice.

Seven Minute Icing

1 unbeaten egg white 7/8 cup granulated sugar 3 tablespoons cold water

Place all ingredients in top of double boiler. Place over boiling water and beat with beater for seven minutes. Add 1/2 teaspoon flavoring and spread on cake.

For "Chocolate Icing" add to above 1-1/2 ounces melted unsweetened chocolate.

For "Coffee Icing" add 3 tablespoons cold boiled coffee in place of water.

Chocolate Filling and Icing

whites of 2 eggs 2 cups confectioner's sugar 1-1/2 tablespoons milk 1 teaspoon vanilla extract 4 ounces chocolate 1 teaspoon b.u.t.ter

Beat whites until stiff; add sugar slowly, beating well; add milk, vanilla and chocolate which has been melted with b.u.t.ter; mix until smooth. Spread on cake.

Old-Fashioned Chocolate Filling

3 ounces melted chocolate 3 tablespoons cream 1 egg 3/4 cup powdered sugar 1 tablespoon corn starch 1/8 teaspoon salt 1 teaspoon vanilla extract

Add melted chocolate and cream to beaten egg; mix in powdered sugar gradually; add corn starch which has been mixed with a little cold water; cook in top of double boiler, stirring constantly until smooth and thick; add salt and vanilla. Spread between layers of cake.

Soft Icing

2/3 cup light syrup 1/3 cup granulated sugar 2 tablespoons cold water whites of 2 eggs 1 teaspoon corn starch 1/2 teaspoon Royal Baking Powder 1 teaspoon vanilla extract

Boil syrup, sugar and water without stirring until syrup spins a thread; pour slowly into stiffly beaten egg whites and beat well. Add corn starch, baking powder and flavoring, and mix until smooth.

Marshmallow Filling and Icing

1-3/4 cups sugar 1/8 teaspoon salt 1/2 cup water 1/2 cup marshmallows whites of 3 eggs

Mix sugar, salt and water, add marshmallows and boil until syrup spins a thread, then add slowly to beaten egg whites; beat until firm enough to spread.

Fruit Filling

2 cups granulated sugar 2/3 cup boiling water whites of 2 eggs 1/4 cup chopped nuts 1 cup mixed figs, raisins, citron, cherries and pine apple, cut fine

Boil sugar and water without stirring until syrup spins a thread; beat whites until dry; add syrup gradually, beating constantly; when cool add nuts and fruit. Spread between layers of cake.

Fresh Strawberry Icing

Crush ten strawberries with a little sugar and few drops lemon juice and let stand until juicy; mix in gradually three cups of confectioner's sugar. Spread between layers and on top of cake.

Maple Icing. I

1/2 teaspoon b.u.t.ter 2 tablespoons hot milk 1-1/2 cups confectioner's sugar 1/2 teaspoon maple flavoring

Add b.u.t.ter to hot milk; add sugar slowly to make paste of the right consistency to spread; add flavoring and spread on cake.

Maple Icing. II

1 cup maple syrup whites of 2 eggs

Boil syrup without stirring until it spins a thread; add slowly to stiffly beaten egg whites; beat with wire whip, preferably on platter, until stiff enough to spread.

Orange Icing

rind of 1 orange 2 teaspoons lemon juice 1 cup confectioner's or powdered sugar white of 1 egg

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 warm cake.

Jelly Meringue

white of 1 egg 1/2 cup currant or other jelly

Put egg white and jelly together into bowl and beat with egg beater or wire whip until stiff. Spread between layers or on top of cake.

Sea Foam Icing

1 cup brown sugar 1/3 cup water white of 1 egg 1 teaspoon Royal Baking Powder

Boil sugar and water without stirring until syrup spins a thread. Add hot syrup slowly to beaten egg white, beating continually, preferably on platter with wire whip. Add baking powder. When icing foams, put between layers and on top of cake.

Cocoa Icing

1 cup confectioner's sugar 4 tablespoons cocoa 1 egg white 1 teaspoon vanilla extract 1 tablespoon cream 1 teaspoon melted b.u.t.ter