Icing is an item to the cake baker, and like everything else, can save you money if handled properly. ... There is water icing, boiled icing or fondant, meringue icing, which can be made hot or cold, with whites of eggs, albumen, or gelatine ; and butter cream icing, made with ... and tastes good, is made as follows: Dissolve 3 ounces of albumen in l quart of water, put this in the machine with 7 lbs. of granulated sugar, ... FOIa#39; cake filling I think marshmallow is the best and goes the farthest.
|Title||:||Proceedings of the [first-second] Short Course for Bakers at the William Hood Dunwoody Industrial Institute, Minneapolis, Minn. March 17th to 20th, 1919 [and March 22nd to 27th, 1920].|
|Author||:||William Hood Dunwoody Industrial Institute, Minneapolis|