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

stiff enough to keep in shape after being forced through a pastry tube. After first coating on

has hardened, cover with a thicker layer, and crease for cutting. If frosting is too stiff to

and

cake

spread

smoothly, thin with a few drops of water. With a pastry bag and variety of tubes, cake may be

ornamented as desired.

Ornamental Frosting II

Whites 3 eggs

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.

With a pastry bag and variety of tubes, cake may be ornamented as desired.

Chapter XXXII − CAKE FILLINGS AND FROSTINGS

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