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ALMOND ICING(Icings And Fillings For Cakes) - (The International Jewish Cook Book)
Take the whites of two eggs and one-half pound of sweet almonds, which
should be blanched, dried and grated or pounded to a paste. Beat the
whites of the eggs, add half a pound of confectioner's sugar, one
tablespoon at a time, until all is used, and then add the almonds and a
few drops of rosewater. Spread between or on top of cake. Put on thick,
and when nearly dry cover with a plain icing. If the cakes are well
dredged with a little flour after baking, and then carefully wiped
before the icing is put on, it will not run and can be spread more
smoothly. Put the frosting in the centre of the cake, dip a knife in
cold water and spread from the centre toward the edge.
ALMOND ICINGFrom MRS. MARY PAYTON, of Oregon, Lady Manager.
One cup of sweet thick cream, sweetened and flavored with vanilla. Cut
a loaf of cake in two and spread the frosting between and on top. This
tastes like Charlotte Russe.
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