The New Dr. Price Cookbook Part 8

WHITE OR COLORED ICING

1/2 teaspoon b.u.t.ter 2 tablespoons hot milk 1-1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/2 teaspoon Dr. Price's Baking Powder

Add b.u.t.ter to hot milk; add sugar slowly to make right consistency to spread; add baking powder and vanilla. Spread on top and sides of cake.

If pink icing is desired 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 3 tablespoons cold water 7/8 cup granulated sugar

Place all ingredients in top of double boiler. Place over boiling water and beat with dover beater for seven minutes; add 1 teaspoon vanilla extract and spread on top and sides of cake.

For Chocolate Icing use above, adding 1-1/2 ounces melted unsweetened chocolate or 4-1/2 tablespoons cocoa after removing from fire.

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

CHOCOLATE FILLING AND ICING

Whites of 2 eggs 2 cups confectioners' sugar 1/2 teaspoon Dr. Price's Baking Powder 1-1/2 tablespoons milk 1 teaspoon vanilla extract 4 ounces chocolate 1 teaspoon b.u.t.ter

Beat whites until stiff; add sugar and baking powder slowly, beating continually; 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 cornstarch 1/8 teaspoon salt 1 teaspoon vanilla extract

Add melted chocolate and cream to beaten egg; mix in powdered sugar gradually; add cornstarch 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.

MARSHMALLOW FILLING OR ICING

1-3/4 cups sugar 1/8 teaspoon salt 1/2 cup water 1/2 cup marshmallows Whites of 3 eggs 1/2 teaspoon Dr. Price's Baking Powder

Mix sugar, salt and water; add marshmallows and boil without stirring until syrup spins a thread; then add slowly to beaten egg whites; add baking powder and beat until firm enough to spread.

MAPLE ICING. I

1/2 teaspoon b.u.t.ter, 2 tablespoons hot milk 1-1/2 cups confectioners' sugar 1/2 teaspoon Dr. Price's Baking Powder 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 baking powder and flavoring and spread on top and sides of cake.

MAPLE ICING. II

1 cup maple syrup Whites of 2 eggs

Boil syrup without stirring until it spins a thread; add very slowly to stiffly beaten whites of eggs; beat well with wire whip, preferably on a platter until stiff 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 pineapple, 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 and on top of cake.

ORANGE ICING

rind of 1 orange 2 teaspoons lemon juice 1 cup confectioners' 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 unbeaten 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 Dr. Price's 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 confectioners' sugar 4 tablespoons cocoa white of 1 egg 1 teaspoon vanilla extract 1 teaspoon melted b.u.t.ter 1 tablespoon cream

Add sugar and cocoa slowly to beaten egg white. Then add vanilla, melted b.u.t.ter and cream to make soft enough to spread on cake.

FRESH STRAWBERRY ICING

Crush ten strawberries with a little sugar and a few drops lemon juice and let stand until juicy; then mix in gradually three cups of confectioners' sugar or sufficient to spread easily. Put between layers and on top of cake.

BROWN SUGAR ICING AND FILLING