Cooking for profit

for twelve hours. It can be withdrawn from the mould easily by means of the cloth, which is then to be taken off, the head wiped off with a cloth in warm water, the ears raised up, softened with a hot cloth, shaped as wanted and upheld by a small silver skewer in each; the mouth opened and tusks inserted; bead eyes put in and the head glazed and ornamented. The tusks finely curved may be obtained from almost any hog's head. Find one with small tusks projecting, boil the jaw bones, then break the bones with a hammer about the roots and the tusks will be found three or four inches long. Decorated Cakes. There is evidently a laborious effort to discover something marvelous to put upon a cake when a resort is had to flexible glass, satin sashes, panel paintings and various sorts of millinery in addition to the plaster of paris and gum paste figures and structures which are perennial as cake ornaments. These things come high but they must have them at the London Exhibitions and they do not interest pastry cooks and bakers much because all such methods are outside of their trade. When a cake has to be carried to the glass-blower's, the landscape gardener's, the upholsterer's, the milliner's, the image maker's, and the painter's places, the baker may throw his slipper after it for luck but he need not go with it. It is none of his work to do. There were prize medals offered for the best decorated Christmas cake and best wedding cake, and Messrs. Newton & Eskell, proprietors of the Caterer offered a special prize in that department. This was awarded to a firm of "country caterers," from Leamington, who came to the great city and took the premium with a cake that was remarkable for its elaborate piping in sugar icing, which is true pastry cook's and confectioner's work; and the gem of the exhibition in bride cakes is said beyond the sphere of the workman who makes the cake to carry it to such a completion. It is a trade to itself to make the gum paste structures with altars and leaves and flowers which we see exhibited for sale under glass cases at the confectioners in every large city. Pastry [illustration: Cake Decoration in White Icing. From a Photograph.]) to have been one decorated with real hot-house flowers relieved by delicate green ferns, and if the cake itself was already ornamented in icing it must have been a beautiful object and not too far removed from common ideas of edibility, and not cooks can make a few flowers on the spur of necessity, but very few can make them as perfectly as those do who never do any other work but make flowers. The instructions here to be given are for designs in pure sugar icing, practice in which will lead the learner on to a trial of all the additional branches.