Evening Republican, Volume 17, Number 14, Rensselaer, Jasper County, 16 January 1913 — Uncooked Icing. [ARTICLE]

Uncooked Icing.

Uncooked icing is made by beating confectioners’ Bugar Into the whites of eggß. The rule Is one egg for a small cake, two for a large one.~~ The average egg will take up from four to five ounces of sugar. The egg should be beaten to a stiff froth and the sugar added gradually. A few drops of lemon juice will improve the color and the flavor. To prevent icing from running—when it is desired to ice the top only—dust the cake with flour. Brush off and proceed to ice.