1734.—COFFEE ICING. (Fr.—Glace au Café.)
Ingredients.—1 lb. of icing sugar or fine castor sugar, 1 gill of cold water, 1 dessertspoonful of coffee essence.
Method.—Put the sugar and water into a stewpan, stir by the side of the fire until it reaches boiling point, and simmer for 4 or 5 minutes. Pour the syrup into a basin, add the coffee essence, and stir until the icing becomes less transparent as it cools. If used before it reaches this point it will have a dull appearance.
Average Cost.—6d.
1735.—ORANGE ICING. (Fr.—Glace d'Orange.)
Ingredients.—6 ozs. of icing sugar, the juice of 1 orange.
Method.—Put the sugar and orange-juice into a small stewpan, stir until well-mixed and smooth, and pour an equal portion over the top of each tartlet.
Time.—1½ hours. Average Cost, 1s., exclusive of the paste. Sufficient for 10 or 12 tartlets.
1736.—ROYAL ICING. (Fr.—Glace Royal.)
Ingredients.—½ a lb. of icing sugar, 1 teaspoonful of lemon-juice, 1 white of egg.
Method.—Put the white of egg into a basin, add the sugar gradually and work well with a wooden spoon. When the preparation presents a smooth, white brilliant appearance add the lemon-juice, and use as required.
Average Cost.—4d.
1737.—TRANSPARENT ICING. (Fr.—Glace transparente.)
Ingredients.—1 lb. of loaf sugar, ½ of gill of warm water.
Method.—Put the sugar and water into a sugar boiler or stewpan, let it dissolve, then bring to the boil and simmer for about 5 minutes, or until a thick syrup is formed (230° Fahr. on a saccharometer). Pour into a basin, stir until almost cold and setting, then use as required.
Average Cost.—3d.
1738.—CONFECTIONER'S CUSTARD. (Fr.—Crème Patissiere.)
Ingredients.—4 yolks of eggs, 1½ pints of milk, 4 ozs. of castor sugar, ½ an oz. of potato flour, 3 sheets of French gelatine, flavouring essence.
Method.—Mix the cornflour smoothly with a little milk, boil the remainder, add the sugar and blended cornflour, boil for 2 minutes, then pour over the beaten yolks of eggs, stirring meanwhile. Return to the stewpan and stir by the side of the fire until the mixture thickens, then add the gelatine, previously dissolved in 1 tablespoonful of water, and the flavouring essence, and use as required.
Average Cost.—9.d.
