. American cookery. SPICE CAKE, MARSHMALLOW FROSTING reheat, set into a moderate oven on softpaper for two or three minutes. Hulland wash the berries, cut in halveslengthwise, and mix with sugar. Use tofill the molds. Pipe whipped creamabove or sift over a little confectionerssugar. Add three tablespoonfuls andone-fourth a teaspoonful of sugar toa cup of cream before whipping. Marmalade and Cream in CardCases Set a tablespoonful or more of orange,grapefruit, kumquat, amber or orange- Bake in a shallow pan; cover the topwith a thin layer of marshmallow frost-ing, then pipe on the rest of the fr
. American cookery. SPICE CAKE, MARSHMALLOW FROSTING reheat, set into a moderate oven on softpaper for two or three minutes. Hulland wash the berries, cut in halveslengthwise, and mix with sugar. Use tofill the molds. Pipe whipped creamabove or sift over a little confectionerssugar. Add three tablespoonfuls andone-fourth a teaspoonful of sugar toa cup of cream before whipping. Marmalade and Cream in CardCases Set a tablespoonful or more of orange,grapefruit, kumquat, amber or orange- Bake in a shallow pan; cover the topwith a thin layer of marshmallow frost-ing, then pipe on the rest of the frosting. Marshmallow Frosting Boil one cup of sugar and one-fourtha cup of boiling water to 240°F. by thesugar thermometer. Melt the sugar inthe water; with the tips of the fingers,wet repeatedly in cold water, wash downthe inside of the saucepan, cover andlet the syrup boil two or three minutes,uncover and let boil until a little of thesyrup dropped into cold water may be 774 AMERICAN COOKERY. LITTLE CAKES L\ PAPER CASES gathered into a rather firm, soft ball;pour in a fine stream on the whites oftwo eggs beaten very light, beatingconstantly meanwhile; add one-fourtha pound of marshmallows, made very hotin a double boiler, and beat until smooth,then beat occasionally until the frostingwill hold its shape. It will take someminutes to heat the marshmallows andthey should be put over the fire beforebeginning to boil the syrup. Aftercovering the top of the cake with a thinlayer of frosting, put on the rest of thefrosting with bag and large star a little sweet chocolate above therosette of frosting. Pound Cake for Small Tins Cream one-third a cup of butter; beatin half a cup of sugar, the beaten yolksof two eggs, half a tablespoonful ofmilk, three-fourths a cup of flour withhalf a teaspoonful of baking powder andone-fourth a teaspoonful of mace and,lastly, the whites of two eggs beaten verylight. Dispose in very small tins rubbed over, with clarified butter; bake in a
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