Ornamental Frosting I

Ornamental Frosting I

Ingredients:
1 cup water
1/4 teaspoon tartaric acid

Directions:
Chapter XXXII − CAKE FILLINGS AND FROSTINGS 623
The 1918 Fanny Farmer Cookbook
Boil sugar and water until syrup when dropped from tip of spoon forms a long thread. Pour
syrup gradually on beaten whites of eggs, beating constantly; then add acid and continue
beating.
When stiff enough to spread, put a thin coating over cake. Beat remaining frosting until cold
and
stiff enough to keep in shape after being forced through a pastry tube. After first coating on
cake
has hardened, cover with a thicker layer, and crease for cutting. If frosting is too stiff to
spread
smoothly, thin with a few drops of water. With a pastry bag and variety of tubes, cake may be
ornamented as desired.
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Ornamental Frosting II
Whites 3 eggs
1 tablespoon lemon juice
Confectioners’ sugar, sifted
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.
42
With a pastry bag and variety of tubes, cake may be ornamented as desired.
Chapter XXXII − CAKE FILLINGS AND FROSTINGS 624
Chapter XXXIII − FANCY CAKES AND CONFECTIONS
ALMOND paste for making macaroons and small fancy cakes may be bought of dealers who