Palisade or garden fence patterns
of icing to set around a cake can be
made as directed for the bowed
basket handles. Make a hoop of
tin and wax it with mixed wax end
mutton fat, set it on a board and
make the pattern upon it in panels or
pieces divided at convenient distances.
When dry take off the pieces by
warming the tin, and set the border
around the edge of the cake. The
tin hoop must of course be made to
fit the cake.
Another way requiring more prac-
tice and a steady hand is to take a
cake already iced over and quite dry,
turn it upside down upon something
like a gallon tomato can, then with
200
COOKING FOR PROFIT,
your piping tube hang a loop or
fringe border all round the edge.
Dry that and then put on another
row of loop border, and continue till
you have four or five tiers. Let it
get perfectly dry and then turn the
cake right side up and if you have
no accident you have a raised lace-
work border around the cake which
raises a wonder as to how it was done.
Pyramids of Small Cakes.
Height 20 to 24 inches.
Have a tin shape made like that
on the left, with a wired rim on the
bottom to keep it firm and several
tin circles also rimmed to keep them
from yielding and breaking the
pyramid, and have them large enough
to lift easily without binding on the
shape. • Cover the tin circle on the
edge with a lace cake paper and slip
over the top. Grease the pyramid
shape and then build up lady fingers,
almond fingers, meringues, cocoanut
caramels or anything of the sort by
dipping the edges in melted clear
candy, or in cake icing. When set
lift the pyramid off the shape, still
resting on the tin ring and place it on
a cake stand. The most beautiful
object of this sort is a pyramid
of kiss meringues perfectly made,
and covered with a veil of spun
sugar.
Another Exhibition.
The London managers while yet
sore over the unsatisfactory results of
this one are asking each other if
there shall be another and they are
disposed to answer yes. However
that may come out there will probably
be such an exhibition opened in the
United States and it will be success-
ful for it will be arranged and carried
out by hotel-keeping men for the
furtherance of hotel - keeping inter-
ests.
COOKING FOR PROFIT,
201
There are two distinct classes of
cooks and two different lines of cook-
ing, they are the chefs who cook for
my lord the Marquis of Carrabas and
his noble compeers on the one side,
and the chefs who manage large
kitchens and numerous subordinates
and who count the meals they send
out by the thousands a day on the
other, and the American Cookery
Exhibition will regard the latter class
and their work as the matter of
greatest public interest and will
stimulate them to seek methods of
greater variety and perfection in
serving the complete individual din-
ners of the modern hotel and restau-
rant system. There were ideas in
the London exhibition which will
perhaps have to be brought over to
this side for development. There
was the national dinner idea but too
pinched and narrow; the prize table
setting, but on a private house basis;
the prize napkin-folding, but no
waiter's drill nor prize waiter work ;
there were little dishes made by
amateur cooks, but no contests of
veterans of the table d'hote system ;
there were two days of fitful interest
over a display of ornamental pieces
which resulted in dissatisfa
Page 348
Presented as published in 1886. 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
Palisade or garden fence patterns of icing to set around a cake can be made as directed for the bowed basket handles. Make a hoop of tin and wax it with mixed wax end mutton fat, set it on a board and make the pattern upon it in panels or pieces divided at convenient distances. When dry take off the pieces by warming the tin, and set the border around the edge of the cake. The tin hoop must of course be made to fit the cake.
Another way requiring more practice and a steady hand is to take a cake already iced over and quite dry, turn it upside down upon something like a gallon tomato can, then with
your piping tube hang a loop or fringe border all round the edge. Dry that and then put on another row of loop border, and continue till you have four or five tiers. Let it
get perfectly dry and then turn the cake right side up and if you have no accident you have a raised lacework border around the cake which raises a wonder as to how it was done.
Pyramids of Small Cakes.
Height 20 to 24 inches.
Have a tin shape made like that on the left, with a wired rim on the bottom to keep it firm and several tin circles also rimmed to keep them from yielding and breaking the pyramid, and have them large enough to lift easily without binding on the shape. • Cover the tin circle on the edge with a lace cake paper and slip over the top. Grease the pyramid shape and then build up lady fingers,
almond fingers, meringues, cocoanut caramels or anything of the sort by dipping the edges in melted clear candy, or in cake icing. When set lift the pyramid off the shape, still resting on the tin ring and place it on a cake stand. The most beautiful object of this sort is a pyramid of kiss meringues perfectly made, and covered with a veil of spun sugar.
Another Exhibition.
The London managers while yet sore over the unsatisfactory results of this one are asking each other if there shall be another and they are disposed to answer yes. However that may come out there will probably
be such an exhibition opened in the United States and it will be successful for it will be arranged and carried out by hotel-keeping men for the furtherance of hotel - keeping interests.
There are two distinct classes of cooks and two different lines of cooking, they are the chefs who cook for my lord the Marquis of Carrabas and his noble compeers on the one side, and the chefs who manage large kitchens and numerous subordinates and who count the meals they send out by the thousands a day on the other, and the American Cookery Exhibition will regard the latter class and their work as the matter of greatest public interest and will stimulate them to seek methods of greater variety and perfection in serving the complete individual dinners of the modern hotel and restaurant system. There were ideas in the London exhibition which will perhaps have to be brought over to this side for development. There was the national dinner idea but too pinched and narrow; the prize table setting, but on a private house basis; the prize napkin-folding, but no waiter's drill nor prize waiter work ; there were little dishes made by amateur cooks, but no contests of veterans of the table d'hote system ; there were two days of fitful interest over a display of ornamental pieces which resulted in dissatisfa