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|The International Jewish Cook Book|
1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.
Author: Florence Kreisler Greenbaum
A Project Gutenberg eBook
*ICINGS AND FILLINGS FOR CAKES*
One cup of sugar, one-third cup of boiling water, white of one egg
beaten stiff. Pour water on sugar until dissolved, heat slowly to
boiling point without stirring; boil until syrup will thread when
dropped from tip of spoon; as soon as it threads, pour slowly over
beaten white, then beat with heavy wire spoon until of proper
consistency to spread. Flavor.
WHITE CARAMEL ICING
Put on to boil two cups of brown sugar, one cup of milk and a small lump
of butter. Boil until it gets as thick as cream, then beat with a fork
or egg whip until thick and creamy. Spread quickly on cake.
MAPLE SUGAR ICING
Boil two cups of maple sugar with one-half cup of boiling water until it
threads from the spoon. Pour it upon the beaten whites of two eggs and
beat until cold. Spread between layers and on top of cake. Do not make
icings on cloudy or rainy days.
Take the white of one egg and add to it the same quantity of water
(measure in an egg shell). Stir into this as much confectioner's sugar
to make it of the right consistency to spread upon the cake. Flavor with
any flavoring desired. You may color it as you would boiled frosting by
adding fruit coloring.
Mix cocoanut with the unboiled icing. If you desire to spread it between
the cakes, scatter more cocoanut over and between the layers.
Mix any quantity of finely chopped nuts into any quantity of cream icing
(unboiled) as in the foregoing recipes. Ice the top of cake with plain
icing, and lay the halves of walnuts on top.
Grate the peel of one-half orange, mix with two tablespoons of orange
juice and one tablespoon of lemon juice and let stand fifteen minutes.
Strain and add to the beaten yolk of one egg. Stir in enough powdered
sugar to make it the right consistency to spread upon the cake.
Grate two sticks of bitter chocolate, add five tablespoons of powdered
sugar and three tablespoons of boiling water. Put on the stove, over
moderate fire, stir while boiling until smooth, glossy and thick. Spread
at once on cake and set aside to harden.
CHOCOLATE ICING, UNBOILED
Beat the whites of three eggs and one and one-half cups of pulverized
sugar, added gradually while beating. Beat until very thick, then add
four tablespoons of grated chocolate and two teaspoons of vanilla.
This quantity is sufficient for a very large cake.
To the white of an unbeaten egg add one and one-fourth cups of
pulverized sugar and stir until smooth. Add three drops of rose-water,
ten of vanilla, and the juice of half a lemon. It will at once become
very white, and will harden in five or six minutes.
To one cup of confectioner's sugar add some liquid, either milk or
water, to make it the right consistency to spread, flavor with vanilla.
Instead of the water or milk, orange juice can be used. A little of the
rind must be added. Lemon juice can be substituted in place of vanilla.
Chocolate melted over hot water and added to the sugar and water makes a
nice chocolate icing; flavor with vanilla.
Take the whites of two eggs and one-half pound of sweet almonds, which
should be blanched, dried and grated or pounded to a paste. Beat the
whites of the eggs, add half a pound of confectioner's sugar, one
tablespoon at a time, until all is used, and then add the almonds and a
few drops of rosewater. Spread between or on top of cake. Put on thick,
and when nearly dry cover with a plain icing. If the cakes are well
dredged with a little flour after baking, and then carefully wiped
before the icing is put on, it will not run and can be spread more
smoothly. Put the frosting in the centre of the cake, dip a knife in
cold water and spread from the centre toward the edge.
One cup of pulverized sugar into which sift two dessertspoons of dry
cocoa, two tablespoons of strong hot coffee in which is melted a piece
of butter the size of a walnut. Beat well and add a little vanilla.
Melt one-half pound marshmallows over hot water, cook together one cup
of sugar and one-quarter cup of cold water until it threads thoroughly.
Beat up the white of an egg and syrup and mix, then add to the melted
marshmallows and beat until creamy and cool. Can be used for cake
filling or spread between two cookies.
One pound of figs chopped fine, one cup of water, one-half cup of sugar;
cook all together until soft and smooth.
Mash six bananas, add juice of one lemon and three or more tablespoons
of sugar; or add mashed bananas with whipped cream or boiled icing.
Scald two cups of milk. Mix together three-fourths of a cup of sugar,
one-third cup of flour and one-eighth teaspoon of salt. Add to three
slightly-beaten eggs and pour in scalded milk. Cook twenty minutes over
boiling water, stirring constantly until thickened. Cool and flavor.
This can be used as a foundation for most fillings, by adding melted
chocolate, nuts, fruits, etc.
Put three cups of warmed-over or freshly made coffee in a small
casserole, add two tablespoons of powdered sugar, one-half teaspoon of
vanilla. When at boiling point (do not let it boil), add one cup of milk
or cream. Then add one tablespoon of cornstarch which has been moistened
with cold water. Stir in while cooking till it is smooth and glossy.
When the cake is cool, pour mixture over the layers.
LEMON JELLY FOR LAYER CAKE
Take one pound of sugar, yolks of eight eggs with two whole ones, the
juice of five large lemons, the grated peel of two, and one-quarter
pound of butter. Put the sugar, lemon and butter into saucepan and melt
over a gentle fire. When all is dissolved, stir in the eggs which have
been beaten, stir rapidly until it is thick as honey, and spread some of
this between the layers of cake. Pack the remainder in jelly glasses.
Keep a wide-mouthed bottle of brandy in which to throw lemon peel. Often
you will have use for the juice of lemons only. Then it will be
economical to put the lemon peel in the bottle to use for flavoring. A
teaspoon of this is sufficient for the largest cake.
Take the peel of half a dozen lemons and put in alcohol the same as for
Take two ounces of vanilla bean and one of tonka. Soak the tonka in warm
water until the skin can be rubbed off; then cut or chop in small pieces
and put in two wine bottles. Fill with half alcohol, half water; cork,
seal, and in a week's time will be ready for use.