60 / 330
60
600
MISCELLANEOUS
VALUABLE
EECEIPTS.
In
a
quarter
of
an
hour,
skim
the
top,
and
turn
the
syrup
ofi'
quickl}^
leaving
the
sedinient
which
will
collect
at
the
bottom.
No.
101.
For
frosting
Cakes.
Allow
for
the
white
of
1
egg^
9
large
teaspoon
fub
of
double-refined
sugar,
and
1
teaspoonful
of
nice
Poland
starch,
both
powdered
and
sifted
through
a
very
fine
sieve.
Beat
the
whites
of
eggs
so
stifi"
they
will
adhere
to
the
bottom
of
the
plate
on
turning
it
upside
down
;
then
stir
the
sugar
in
gradually
with
a
wooden
spoon,
stirring
constantly
about
fifteen
minutes;
add
a
teaspoonful
of
lemon-juice,
or
vine-
gar,
and
a
little
rose-water.
Stir
in
a
few
grains
of
cochineal-powder,
or
rose-pink,
if
you
wish
to
colour
pink;
or
of
the
powder
blue,
if
you
wish
to
have
it
of
a
bluish
tinge.
Before
icing
a
cake,
dredge
it
all
over
with
flour,
and
then
wipe
ofiT
the
flour
;
the
icing
may
thus
be
spread
on
more
evenly.
Lay
the
frosting
on
the
cake
with
the
knife,
soon
after
it
is
drawn
from
the
oven,
(it
may
be
either
warm
or
cold
;)
smooth
it
over,
and
set
in
a
cool
place
till
hard.
Allow
the
whites
of
3
eggs
for
2
common-
sized
loaves.
The
appearance
of
the
cake
will
be
much
improved
by
icing
it
twice.
Put
on
the
first
icing
soon
after
the
cake
is
taken
out
of
the
oven,
and
the
second
the
next
day,
after
the
first
is
per-
fectly
dry.
Before
cutting
an
iced
cake,
cut
the
icing
first,
by
itself,
by
pressing
the
back
of
the
knife
nearest
the
blade-end
across
the
cake,
to
prevent
the
crack-
ing
and
breaking
of
the
icing.