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The International Jewish Cook Book



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*

 

 

BOILED ICING

 

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.

 

 

UNBOILED ICING

 

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.

 

 

COCOANUT ICING

 

Mix cocoanut with the unboiled icing. If you desire to spread it between

the cakes, scatter more cocoanut over and between the layers.

 

 

NUT ICING

 

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.

 

 

ORANGE ICING

 

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.

 

 

CHOCOLATE GLAZING

 

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.

 

 

INSTANTANEOUS FROSTING

 

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.

 

 

PLAIN FROSTING

 

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.

 

 

ALMOND ICING

 

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.

 

 

MOCHA FROSTING

 

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.

 

 

MARSHMALLOW FILLING

 

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.

 

 

FIG FILLING

 

One pound of figs chopped fine, one cup of water, one-half cup of sugar;

cook all together until soft and smooth.

 

 

BANANA FILLING

 

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.

 

 

CREAM FILLING

 

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.

 

 

COFFEE FILLING

 

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.

 

 

LEMON PEEL

 

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.

 

 

LEMON EXTRACT

 

Take the peel of half a dozen lemons and put in alcohol the same as for

vanilla.

 

 

VANILLA EXTRACT

 

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.



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