Cooking for profit

Set the water and sugar on to boil, have it just like making candy. Whisk the whites to a stiff froth, Pour the boiling sugar into the whites, stir up and spread on the cake immediately. If boiled enough it will set firm as soon as cold, if not set it in a warm place to dry. 707— Chocolate Boiled Icing without Eggs. I pound sugar — 2 cups. 54 teacup water. 4 ounces common chocolate, grated — I cup. Boil all together almost to candy point, flavor with vanilla when partly cooled, beat a short time, spread over the cake. 706— Boiled Icing, That Will Not Break. i^ cups sugar. 4 tablespoons water. 2 whites of eggs. 708— Chocolate Icing Not Boiled 1 pound sugar — 2 cups— either granulated or powdered will do. , 6 whites of eggs. 4 ounces grated common chocolate — I cup. 2 teaspoons vanilla extract. Put the sugar and whites of eggs together into a bowl and beat rapidly with a wooden spoon or paddle, in a cool place for about ten minutes, or until you have good white frosting. Set the grated chocolate on the side of the stove to melt merely by the heat, without anything added to it. Pour it to the frostmg in the bowl, add flavor, beat up and use to cover cakes or spread between layers. Speaking of cake glaze and icings, however, there are two young friends of mine, the head and second baker at the Gondolier-Grand Hotel, at Firefly Grove, who have their ambition aroused even now while I am writing this, trying how many and how choice a lot of small cakes and. trifles they can send in, in the silver baskets daily, and are much pleased with the soft glazes or icings of the following receipts, which they found in the American Pastry Cook. They find a number of uses for them and are glad of having so many kinds and colors. Anottier friend, a grizzly bearded old partner up north was using them one day, and he remarked: "Ha! that's what we call fondant, eh?— you know?" "No — that is not quite fondant, although it is as good for these uses. To make fondant you must have a saccharometer, kettle and marble slab, etc., but these fondant icings a boy or girl can make with a tin pan, a spoon and an egg whip." little practice. Add flavoring extract when nearly cold. 703— Yellow Glaze or Boiled Icing. This should be the first to be tried as it is of less consequence whether the sugar is boiled to the exact point for yolks of eggs than for whites. 2 cups granulated sugar — a pound. ^ teacup water— 6 tablespoons. 6 yolks of eggs. Flavoring extract. Boil the sugar and water for 5 minutes, or until a drop in cold water sets in 711— Rose Glaze or Boiled Icing. , The same as the preceding with coloring to make it pink. Cherry mice ox cochmeal can be used. 712--Cliocolate Glaze or Eoiled Icing. I pound sugrr. 3/4 cup water— 7 tablespoons. 3 ounces grated common chocolate— a cupful. 3 eggs. Vanilla flavoring. Boil the sugar, water and chocolate together until a drop in the water sets in candy so hard it can be hardly flattened. Beat the eggs and add the boil-