---------------+--------+-------+-------+-------+-------+-------+------- Ingredients. |10s. 6d.| 12s. | 15s. | 18s. | £1 1s.|£1 11s.| £2 2s. ---------------+--------+-------+-------+-------+-------+-------+------- | lb. oz.|lb. oz.|lb. oz.|lb. oz.|lb. oz.|lb. oz.|lb. oz. Butter | 0 11 | 0 13 | 1 1 | 1 4 | 1 6 |2 1 | 2 12 Sugar | 0 7 | 0 8 | 0 10 | 0 12 | 1 0 |1 6 | 1 12 Currants | 1 4 | 1 6 | 1 10 | 2 0 | 2 8 |3 12 | 5 0 Orange and | | | | | | | citron, mixed| 0 6 | 0 7 | 0 8 | 0 10 | 0 12 |1 2 | 1 8 Almonds | 0 1½| 0 2 | 0 2 | 0 3 | 0 3 |0 4 | 0 6 Mixed spice[B] | 0 0½| -- | 0 0¾| -- | 0 1 |0 1½| 0 2 Flour | 0 11 | 0 13 | 1 1 | 1 4 | 1 6 |2 1 | 2 12 Eggs, number of| 6 | 7 | 9 | 10 | 12 | 18 | 24 Brandy or {| Wine- | Wine- | Wine- | Wine- |¼-pint.|¼-pint.|½-pint. brandy and {| glass- | glass-| glass-| glass-| | | wine {| ful. | ful. | ful. | ful. | | | ---------------+--------+-------+-------+-------+-------+-------+------- 148.--Icing Sugar for Bride Cakes, &c. To make this take 2 lbs. of finely powdered icing sugar (first having an earthenware pan made warm), put in six fresh whites of eggs, and immediately whisk them, and as quickly as possible, until quite stiff; then add the sugar by degrees, whisking all the time. As soon as it appears light cease whisking, and beat it well with the spatter until you have put in all the sugar. A little tartaric acid or lemon-juice may be added towards the end of the mixing. To know when it is sufficiently beaten, take up a little on the spatter and let it drop into the basin again. If it keeps its shape it is ready; if it runs it is either beaten too little or requires more sugar. A good substitute for eggs is French glue. Take a quarter of an ounce of it and fully one imperial pint of boiling water. Pour the water on the glue, and stir in with a spoon until all is dissolved. If convenient, make it two days before using. The glue is used similar to eggs. Add to it a small pinch of tartaric acid. This glue is mostly used for wholesale or cheap purposes. 149.--Almond Icing for Bride Cakes. 1 lb. Valencia almonds, 2 lbs. of icing sugar, and about 3 whites of eggs and 2 yolks. Blanch and beat the almonds. Fine with whites of eggs, then add the sugar and whites and yolks, beat them well together and make them into a stiffish paste. As soon as the cake is baked, take it out and take off the hoop and the paper carefully from the sides, then put the almond icing carefully on the top of the cake, and make it as smooth as you can. Put into the oven, and let it remain until the almond icing is firm enough and of the colour of a macaroon; let it stand two or three hours, then ice it with sugar icing.