Clayton's Quaker Cook-Book

Clayton's Quaker Cook-Book

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Excerpt: ...fine and firm texture. If not stiff enough, put in more sugar, using at least a quarter of a pound to each Pg 41 egg. Pour the icing by the spoonful on top of the cake, and near the centre of the surface to be covered. If the loaf is so shaped that the liquid will naturally settle to its place, it is best left to do so. To spread it, use a broad-bladed knife, dipped in cold water; if as thick with sugar as should be, one coat will be amply sufficient. Leave in a moderate oven for three minutes. To color icing yellow, use the rind of a lemon or orange, tied in a thin muslin bag, straining a little of the juice through it and squeezing hard into the ice and sugar; for red, use extract of cochineal. Chocolate Icing. Quarter of a cake of chocolate grated, 1show more

Product details

  • Paperback | 28 pages
  • 189 x 246 x 2mm | 68g
  • United States
  • English
  • black & white illustrations
  • 1236715349
  • 9781236715340