|The Art of Candy Making
|Compiled by Mrs. Sherwood P. Snyder
Many women will be interested in some of the simpler icing
recipes we have given because of the ease with which they are
made. The most delicate icing that can be produced is made over
the Steamed Icing recipe. However, it will be observed that it is
one of the most expensive because of the number of eggs
The best icings are those that do not get hard and crack when the
cake is cut, or are not gummy and tough, either of which
characteristics are undesirable to cake icings.
Icings made of fondants are among the best in quality possible of
production, and are easily and quickly made, provided one has
the fondant on hand.
Two cupfuls sugar
One-half cupful water
Whites of two eggs
Put the sugar and water over the fire in a small saucepan, and
boil it until it spins a thread, or to 240° by the thermometer. Do
not stir. While the syrup is boiling, separate the eggs and beat the
whites until they are stiff enough to stand, and as soon as the
syrup reaches the right degree, slowly pour the hot syrup into the
eggs, beating the mixture continually. Continue beating until the
icing becomes stiff enough to spread, and then quickly and deftly
spread it on the cake. If one is careless and beats the icing too
long, it sometimes sets before it can be put on the cake.
Boiled Nut Icing
Make over the above recipe, using brown sugar, and just before
the icing is ready to spread on the cake, add one-half cupful or
more of broken nut meats.
Make over the boiled icing recipe, using brown sugar instead of
white. After beating the syrup into the whites, stir into it one-half
cupful or more of seeded, chopped raisins, and beat until the
raisins are separated and the icing smooth.
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