Tea-time favourites : cooked the New World way / [Radiation Ltd].

  • Radiation Limited. Publications Department.
Date:
[1938]
Catalogue details

Licence: Public Domain Mark

Credit: Tea-time favourites : cooked the New World way / [Radiation Ltd]. Source: Wellcome Collection.

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    Method.—Place the sugar and water together in a pan and leave to soak for 1 hour or longer. Dissolve slowly by warming without stirring. Bring to boiling point and boil to 242°F. Pour the syrup gently into a large enamel basin which has previously been rinsed out with warm water. Leave for a few minutes to cool. Stir gently with a wooden spoon, working gradually round the edges towards the centre. Continue stirring in one direction only until the mixture becomes thick and creamy. Then pour over the cake and decorate with walnuts. If any fondant is left over, wrap in waxed paper and keep in a covered jar. This mixture will keep for some months. When required, melt in a double saucepan and, if necessary, thin down with a little cream. TRANSPARENT ICING. This icing may be used as an alternative method of finishing the American Layer Cake. Ingredients— 1 lb. loaf sugar. 1 teaspoonful lemon juice. 4 pint water. pistachio nuts, Method.—Place the sugar and the water together in a pan and leave to soak for 1 hour or longer. Completely dissolve the sugar by warming and then bring to boiling point. Boil to 230°F. Remove from the burner and allow to stand until the liquid ceases bubbling. Add the lemon juice, pour into a bowl and beat well until the syrup turns white and thickens. Pour the icing evenly over the cake and decorate with blanched, chopped and dried pistachio nuts. The icing sets vety quickly, the decorations therefore must be quite ready. TO ICE A CAKE WITH WATER ICING. Cakes are easier to ice when they have been kept for a day (except in the case of a sponge sandwich, made without butter, which may be iced as soon as it is cold). To prevent crumbs dropping from the sides or top of the cake, it is advisable to brush over the cake either with white of egg, or icing syrup. To make the icing syrup. Boil together for a few minutes 2 tablespoonfuls of apricot jam with 2 tablespoonfuls each of sugar and water. The mixture may be poured into a jam jar and reheated when required by placing the jar in a pan of hot water. The syrup will help to keep the icing glossy and will moisten a cake that is becoming dry. ey)
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