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Decorated Candies and Cakes
193
Uncooked Ornamental Frosting
  • Whites 2 eggs
  • 2 teaspoons lemon juice
  • Sifted confectioners' sugar

Put eggs in a large bowl, add two tablespoons sugar, and beat three minutes, using a perforated wooden spoon. Repeat until one cup of sugar is used. Add lemon juice gradually, as mixture thickens. Continue adding sugar by spoonfuls, and beat until frosting is stiff enough to keep in shape after being forced through a pastry bag and tube. Color as desired.

With a pastry bag and variety of tin tubes, or with paper tubes, candies or cakes may be ornamented as desired.

Boiled Ornamental Frosting
  • 1 cup sugar
  • ½ cup water
  • ¼ teaspoon cream of tartar
  • Whites 2 eggs
  • Lemon juice

Put sugar and water in saucepan, stir until dissolved, bring to boiling point, wash down sides of saucepan with a piece of cheesecloth or a pastry brush dipped in cold water, add cream of tartar, cover, and boil three minutes, uncover, and let boil without stirring.

Beat whites of eggs in a large shallow pan with wire whisk until light but not stiff, and slowly add a spoonful of the boiling syrup, continuing

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