Ornamental Frosting II

Name: Ornamental Frosting II
Ingredients: Whites 3 eggs; 1 tablespoon lemon juice; Confectioners’ sugar, sifted

Ingredients

Put eggs in a large bowl, add two tablespoons sugar, and beat three minutes, using a perforated wooden spoon. Repeat until one and one-half cups sugar are used. Add lemon juice gradually, as mixture thickens. Continue adding sugar by spoonfuls, and beating until frosting is stiff enough to spread. This may be determined by taking up some of mixture on back of spoon, and with a case knife making a cut through mixture; if knife makes a clean cut and frosting remains parted, it is of right consistency. Spread cake thinly with frosting; when this has hardened, put on a thicker layer, having mixture somewhat stiffer than first coating, and then crease for cutting. To remaining frosting add enough more sugar, that frosting may keep in shape after being forced through a pastry bag and tube.
With a pastry bag and variety of tubes, cake may be ornamented as desired.
[Illustration:
CAKE FROSTED FOR ST. VALENTINE’S DAY FOR THE USE OF MOCHA FROSTING.—Page 531. ]
[Illustration:
ORNAMENTAL FROSTED CAKE.—Page 532. ]
[Illustration:
DIPPED WALNUTS.—Page 546. ]
[Illustration:
BONBONS.—Page 545. ]

More recipes with eggs, lemon or powdered sugar

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.

Put eggs in a large bowl, add two tablespoons sugar, and beat three minutes, using a perforated wooden spoon. Repeat until one and one-half cups sugar are used. Add lemon juice gradually, as mixture thickens. Continue adding sugar by spoonfuls, and beating until frosting is stiff enough to spread. This may be determined by taking up some of mixture on back of spoon, and with a case knife making a cut through mixture; if knife makes a clean cut and frosting remains parted, it is of right consistency. Spread cake thinly with frosting; when this has hardened, put on a thicker layer, having mixture somewhat stiffer than first coating, and then crease for cutting. To remaining frosting add enough more sugar, that frosting may keep in shape after being forced through a pastry bag and tube.
With a pastry bag and variety of tubes, cake may be ornamented as desired.
[Illustration:
CAKE FROSTED FOR ST. VALENTINE’S DAY FOR THE USE OF MOCHA FROSTING.—Page 531. ]
[Illustration:
ORNAMENTAL FROSTED CAKE.—Page 532. ]
[Illustration:
DIPPED WALNUTS.—Page 546. ]
[Illustration:
BONBONS.—Page 545. ]

More recipes with eggs, lemon or powdered sugar

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.