This is the old standard recipe and it makes a rather dense,
sweet frosting. The addition of anotlior cgg-white will make a
more Huffy frosting. Since eggs vary in she, Vs ^'^P c*f white of
egg may be useil to give a definite result.. This recipe will make
sufficient frosting for the top of a cake about nine inches in
diameter.
Method L
Dissolve the auKar and cream of tartar in the water over the heat,
Btirring the mixture only imtil the sugar is cliKsn:)lv«Hi, If one egg is to tie
usihIj h't tiie sugar mixture ImiiI until it renelu^ the soft-ball stage (2!i8*' F),
or until it forms threads when 8onie of it is ilropj>ed from the tinc^ of a
fork. If two eggs are to Ik* used, boil the ttugiir mixture until ii reaches
a higher temperature^ about 244° F., the hard-ball stage. Do not movgy
the dish or stir the sirup during the remainder of the i>priod of cooking*!
Cover the pan during the first few minutes that the sugar solution is
• Mills, Katherine H. Making Cake. Part 11. Cornell Reading-Co urae
for the Farm Home, Bull 75.)
488 A MANUAL OF HOME-MAKING H
boiling, BO that iite&m may collect on the sides of the pan. This will help
to prevent the format ion of large crystals that would rause the simp to
crysUdlize Ui cfmrse graias and that would spoil the Jexture of the fronting.
After removing the eover of the pan, insert the cjindy thermomel**r and
waflh from the sldt^s of the pan any crystals that may form, UHing a brush
or eloth that liaa tieen wet with eold water. When the s^inip is eooked,
pour it Hlowly on the i>cateii white of the e|Kg» uaing a Dover ej^-tx^atcr
and beating continually while pouring. Continue beatini^ until the fmgt^
iDg ijB cooled and is stiff enough to spread on the eake and r^-main in place.
II the mixture does not thicken properly^ it may be cooked again by
Method II, twioe>oooked frosting.
Method IL
Distfiolve the sugar in the water and boil the mixture without stirring
until it reaches the hard-bait stage (246^ F.), or until thn sinip whcfi
dropped from a sfxjon will form a Icmg thremt with whort thrt*adft branching
from the main one. Remove the ^irup rarefully from the fire» and allow
it to eool while the whites of the eggs are being beaten until they are utiff
and dry. They should be lx»aten in the upper part of the double txiiler,
us this will Rave utem^ils, materials, and time. Pour the girup slowly
over the beaten white;?* of the eggs, lieating the mi3cture a^ long as possible
with a Dover egg-beater and after that with a sjKJon, until the mixture is
h|?ht and stiff. Set the dish containing the frosting over hot water, and
allow the mixture to cook. Beat it eonntantly until it is light and fluffy,
rises slightly in the pan^ and as it is stirrwl begins to give a slight scraping
sound against the sides of the dish. This scraping sijund may tie learned
only through exi>erience, l)ut it is easily deteet*Ht Remove the dish of
frosting at once from the hot wat^r. If the frosting is cooked too long
over the hot water it will be granular. The frosting will probably l>c stiff
enough to spread at once; if it is not, stir it until it has n*ached the proper
consistency. Thi.H frosting may be piled on a cake to any desiretl thickness,
or it may be used in a tul^e to make ornamental frosting. When it is
properly made this frosting will be ver>' light, tine grained, soft and springy.
Page 276
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
This is the old standard recipe and it makes a rather dense,
sweet frosting. The addition of anotlior cgg-white will make a
more Huffy frosting. Since eggs vary in she, Vs ^'^P c*f white of
egg may be useil to give a definite result.. This recipe will make
sufficient frosting for the top of a cake about nine inches in
diameter.
Method L
Dissolve the auKar and cream of tartar in the water over the heat,
Btirring the mixture only imtil the sugar is cliKsn:)lv«Hi, If one egg is to tie
usihIj h't tiie sugar mixture ImiiI until it renelu^ the soft-ball stage (2!i8*' F),
or until it forms threads when 8onie of it is ilropj>ed from the tinc^ of a
fork. If two eggs are to Ik* used, boil the ttugiir mixture until ii reaches
a higher temperature^ about 244° F., the hard-ball stage. Do not movgy
the dish or stir the sirup during the remainder of the i>priod of cooking*!
Cover the pan during the first few minutes that the sugar solution is
• Mills, Katherine H. Making Cake. Part 11. Cornell Reading-Co urae
for the Farm Home, Bull 75.)
488 A MANUAL OF HOME-MAKING H
boiling, BO that iite&m may collect on the sides of the pan. This will help
to prevent the format ion of large crystals that would rause the simp to
crysUdlize Ui cfmrse graias and that would spoil the Jexture of the fronting.
After removing the eover of the pan, insert the cjindy thermomel**r and
waflh from the sldt^s of the pan any crystals that may form, UHing a brush
or eloth that liaa tieen wet with eold water. When the s^inip is eooked,
pour it Hlowly on the i>cateii white of the e|Kg» uaing a Dover ej^-tx^atcr
and beating continually while pouring. Continue beatini^ until the fmgt^
iDg ijB cooled and is stiff enough to spread on the eake and r^-main in place.
II the mixture does not thicken properly^ it may be cooked again by
Method II, twioe>oooked frosting.
Method IL
Distfiolve the sugar in the water and boil the mixture without stirring
until it reaches the hard-bait stage (246^ F.), or until thn sinip whcfi
dropped from a sfxjon will form a Icmg thremt with whort thrt*adft branching
from the main one. Remove the ^irup rarefully from the fire» and allow
it to eool while the whites of the eggs are being beaten until they are utiff
and dry. They should be lx»aten in the upper part of the double txiiler,
us this will Rave utem^ils, materials, and time. Pour the girup slowly
over the beaten white;?* of the eggs, lieating the mi3cture a^ long as possible
with a Dover egg-beater and after that with a sjKJon, until the mixture is
h|?ht and stiff. Set the dish containing the frosting over hot water, and
allow the mixture to cook. Beat it eonntantly until it is light and fluffy,
rises slightly in the pan^ and as it is stirrwl begins to give a slight scraping
sound against the sides of the dish. This scraping sijund may tie learned
only through exi>erience, l)ut it is easily deteet*Ht Remove the dish of
frosting at once from the hot wat^r. If the frosting is cooked too long
over the hot water it will be granular. The frosting will probably l>c stiff
enough to spread at once; if it is not, stir it until it has n*ached the proper
consistency. Thi.H frosting may be piled on a cake to any desiretl thickness,
or it may be used in a tul^e to make ornamental frosting. When it is
properly made this frosting will be ver>' light, tine grained, soft and springy.