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VALENTINE POUND CAKE ICING, American
Put sugar and water in a smooth pan. While cooking, it should be watched closely and stirred constantly until it reaches boiling point. To keep sugar from granulating on sides of kettle, wash down sides of kettle with pastry brush dipped in cold water, while fondant is cooking. When mixture reaches boiling point, add cream of tartar, cover, and steam 3 minutes. Remove cover, put in thermometer and boil to 238° F., or allow mixture to boil until a little tested in cold water forms a soft ball. Then pour out on marble slab or moistened shallow tray. Cool. Scrape and turn mixture toward center with spatula, kneading until perfectly smooth and creamy. Then reheat mixture in double boiler until fluid enough to spread. Flavor with raspberry or vanilla. Completely cover cake with icing.
For the inscription "To my Valentine," use the following decorative icing, squeezed out of a fine pastry tube onto the red-rosy top icing: One: egg white, 1 cup (approx.) confectioners' sugar, sifted. Put egg white in large bowl. Add 2 tablespoons sugar and beat a few minutes and continue adding more, 2 tablespoons at a time, beating with perforated wooden spoon, until stiff enough to spread. Squeeze out of fine pastry tube into inscription desired.Goes with: VALENTINE POUND CAKE - Serve decorated heart-shaped cake at the Valentine day party..
Contributed by Unknown, 1942
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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