Boil the sugar and water slowly together for ten minutes. Then add the glucose (or cream of tartar) and continue boiling until the soft ball degree is reached. This degree is 240°F. if a thermometer is used. If you have not a thermometer, have a bowl of cold water handy, and when you believe the sugar to be sufficiently boiled, dip a wooden skewer into it and then into the water. The sudden cooling will leave a little sugar on the end of the skewer, which, if rolled between the finger and thumb, will form into a soft ball. When this degree is reached, sprinkle a slab with cold water, pour the boiled sugar upon this, and then turn it over and over continually with a spatula until quite cold and white. Then flavour this with vanilla essence, put it into a jar, and use as required. To soften the fondant for using on cakes, etc., the jar should be placed in hot (not boiling) water. If lbs. loaf sugar I t gills of water✪ Fondant Icing 1 lb. suet 1 lb. apples 1 lb. raisins 1 lb. currants lb. candied peel 1 lb. brown sugar X teaspoonful salt 174 CUSTARD FILLING FOR CAKES. 3 yolks of eggs 2 ozs. sugar -J oz. cornflour \ pint milk Vanilla essence✪ Custard Filling for Cakes Dissolve the sugar in the milk and bring this to a boil. Mix the cornflour and yolks together with a little cold milk and then pour the boiling milk over them, taking care to stir them round at the same time. Return this to the pan and bring it up again to the bare boiling point without letting it actually boil. Remove it from the fire, add vanilla essence, and allow this to go cold. This mixture can be used instead of whipped cream for filling various small cakes, etc. BUTTER CREAIV1. 1 lb. icing sugar 1 lb. good butter 4 teaspoonful vanilla essence Put the sugar and butter into a bowl. Beat this up with the hand until of a consistency similar to whipped cream. Add the essence. and the butter cream✪ Butter Cream is ready for use as required. ALMOND PASTE. H lb. ground almonds 1 teaspoonful orange flower 3 lbs. castor sugar water 3 eggs✪ Almond Paste Put all the above ingredients together and mix them up into a. stiff paste. Use as required. WATER ICING. 2 lbs. icing sugar | pint boiling water✪ Water Icing Pour the boiling water into the sugar and mix well. Use as- required. If not all used at once, the icing should be kept m a stone jar. and always covered with a damp cloth. BAKING POWDERS. Since it is not uncommon for a ship’s cook to be without baking powder, the following methods of making it up will prove useful . It is essential that the powders used are thoroughly and evenly- distributed to ensure a proper action, and therefore _I must impress- it upon you to sift the ingredients at least three times tlnough a sieve. The finer the chemicals are ground down, the better the baking powder will be. It is much cheaper to make your own baking powder than to buy it ready made, and so that you can 175 compare the cost. I have given here the average retail price. I strongly advise you not to make up large quantities of the baking powder at one time, because damp has a deteriorating effect upon the powders when mixed, but if the chemicals become damp when separate they can be dried, and no great harm is done to them. No. 1. No. 2. s. d. s. d. 1 lb. cream of tartar 1 0 1 lb. tartaric acid . . 1 6 lb. bi-carbonate of soda 0 o* 1 lb. bi-carbonate of soda 0 n I t lbs. at a cost of 1 Of

AI-modernized reading of the original text

Boil the sugar and water slowly together for ten minutes. Then add the glucose (or cream of tartar) and continue boiling until the soft ball degree is reached. This degree is 240°F. if a thermometer is used. If you have not a thermometer, have a bowl of cold water handy, and when you believe the sugar to be sufficiently boiled, dip a wooden skewer into it and then into the water. The sudden cooling will leave a little sugar on the end of the skewer, which, if rolled between the finger and thumb, will form into a soft ball. When this degree is reached, sprinkle a slab with cold water, pour the boiled sugar upon this, and then turn it over and over continually with a spatula until quite cold and white. Then flavour this with vanilla essence, put it into a jar, and use as required. To soften the fondant for using on cakes, etc., the jar should be placed in hot (not boiling) water. If lbs. loaf sugar I t gills of water 1 lb. suet 1 lb. apples 1 lb. raisins 1 lb. currants lb. candied peel 1 lb. brown sugar X teaspoonful salt CUSTARD FILLING FOR CAKES. 3 yolks of eggs 2 ozs. sugar -J oz. cornflour \ pint milk Vanilla essence Dissolve the sugar in the milk and bring this to a boil. Mix the cornflour and yolks together with a little cold milk and then pour the boiling milk over them, taking care to stir them round at the same time. Return this to the pan and bring it up again to the bare boiling point without letting it actually boil. Remove it from the fire, add vanilla essence, and allow this to go cold. This mixture can be used instead of whipped cream for filling various small cakes, etc. BUTTER CREAM. 1 lb. icing sugar 1 lb. good butter 4 teaspoonful vanilla essence Put the sugar and butter into a bowl. Beat this up with the hand until of a consistency similar to whipped cream. Add the essence. and the butter cream is ready for use as required. ALMOND PASTE. H lb. ground almonds 1 teaspoonful orange flower 3 lbs. castor sugar water 3 eggs Put all the above ingredients together and mix them up into a. stiff paste. Use as required. WATER ICING. 2 lbs. icing sugar | pint boiling water Pour the boiling water into the sugar and mix well. Use asrequired. If not all used at once, the icing should be kept in a stone jar, and always covered with a damp cloth. BAKING POWDERS. Since it is not uncommon for a ship’s cook to be without baking powder, the following methods of making it up will prove useful . It is essential that the powders used are thoroughly and evenlydistributed to ensure a proper action, and therefore I must impress it upon you to sift the ingredients at least three times tlnough a sieve. The finer the chemicals are ground down, the better the baking powder will be. It is much cheaper to make your own baking powder than to buy it ready made, and so that you can compare the cost. I have given here the average retail price. I strongly advise you not to make up large quantities of the baking powder at one time, because damp has a deteriorating effect upon the powders when mixed, but if the chemicals become damp when separate they can be dried, and no great harm is done to them. No. 1. No. 2. s. d. s. d. 1 lb. cream of tartar 1 lb. tartaric acid . . 1 lb. bi-carbonate of soda o* 1 lb. bi-carbonate of soda 0 n I t lbs. at a cost of Of

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