No. 3. Boiled icing. Put a cupful of granulated sugar and a half cupful of hot water✪ Boiled Icing into a saucepan and stir until the sugar is dissolved, then let it boil without stirring until it threads or, if dropped into water, it can be taken up and rolled between the fingers into a soft ball. Remove it from the fire and stir until it slightly clouds, then immediately pour it over the cake. This makes a clear icing, and is a good coloring for cakes which are to be decorated, as it gives, with the decorating icing, two colors. No. 4. Boiled icing, No. 2. Cook, without stirring, after the sugar is dissolved, one cupful of granulated sugar and one quarter cupful of hot water until it threads, then pour it slowly over the whipped white of one egg. Beat the mixture all the time, and until it is cool enough to spread. LOAF CAKES — SMALL CAKES — FANCY CAKES 193 No. 5. Maple icing. Boil to the thread or soft-ball stage a cupful of maple sugar with a quarter of a cupful of hot water✪ Maple Icing to dissolve it, or use maple syrup. Pour it slowly over the whipped white of one egg as in No. 4. No. 6. Caramel icing. Boil a cupful of granulated sugar, a half cupful of milk, and a teaspoonful of butter✪ Caramel Icing to the thread or soft-ball stage. Flavor with a few drops of vanilla and stir until it begins to grain. No. 7. Crystal icing. Spread any icing over a cake, and while it is still moist sprinkle over it the coarse grains of granulated sugar obtained by sifting. No. 8. Powdered sugar. Moisten with a brush the surface of a cake with the white of an egg diluted with a tablespoonful of water and stirred just enough to break the stringiness ; then dust it thickly with pow- dered sugar, using a sifter. After the egg has dried, shake oft' the sugar that does not adhere. No. 9. Whipped cream. Flavor a half pint of cream with a few drops of vanilla✪ Whipped Cream and whip it until it is stiff and dry. Just before serving the cake ornament it with the whipped cream pressed through a pastry-bag and star-tube. This cream is used with strawberry cake and with molasses gingerbread. No. 10. Whipped cream with maple flavor. Heat two table- spoonfuls of maple syrup and dissolve in it one tea- spoonful of granulated gelatine which has been soaked in a tablespoonful of cold water. Let the 194 LUNCHEONS syrup cool so it will not heat the cream, but before it sets stir it into a half pint of cream. Whip the cream to a stiff froth and press it through a pastry- bag and tube on to the cake in an ornamental pat- tern. No. 11. Butter. Whip a half pound of butter until it is smooth and light, sweeten it with thick sugar syrup flavored, and add a level tablespoonfui of corn- starch. Press it through a pastry-bag and tube on to the cake in ornamental designs. No. 12. Mocha cream. Whip half a pound of butter, using a fork, until it is smooth and light. Flavor it with syrup made of a half cupful of sugar and a quar- ter cupful of strong coffee. Add a level tablespoon- fui of cornstarch to give the butter more stability. Press it through a pastry-bag and tube. No. 13. Chocolate icing, No. 1. Dissolve one and a half ounces of unsweetened chocolate in one third cupful of cream or milk, and add half a teaspoonful of butter. When this mixture is a little cool add the beaten yolk of one egg, one half teaspoonful of vanilla, and enough confectioners' sugar to make it spread. No. 14. Chocolate icing, No. 2. ]\lelt two ounces of unsweet- ened chocolate on a hot pan, remove it from the fire, and add half a cupful of sugar, one teaspoonful of butter, and lastly a quarter cupful of milk. Re- place it on the fire and cook until a little dropped into water will form a soft ball. Pour it over the cake. LOAF CAKES — SMALL CAKES — FANCY CAKES 195

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

No. 3. Boiled icing. Put a cupful of granulated sugar and a half cupful of hot water into a saucepan and stir until the sugar is dissolved, then let it boil without stirring until it threads or, if dropped into water, it can be taken up and rolled between the fingers into a soft ball. Remove it from the fire and stir until it slightly clouds, then immediately pour it over the cake. This makes a clear icing, and is a good coloring for cakes which are to be decorated, as it gives, with the decorating icing, two colors. No. 4. Boiled icing, No. 2. Cook, without stirring, after the sugar is dissolved, one cupful of granulated sugar and one quarter cupful of hot water until it threads, then pour it slowly over the whipped white of one egg. Beat the mixture all the time, and until it is cool enough to spread. LOAF CAKES — SMALL CAKES — FANCY CAKES 193 No. 5. Maple icing. Boil to the thread or soft-ball stage a cupful of maple sugar with a quarter of a cupful of hot water to dissolve it, or use maple syrup. Pour it slowly over the whipped white of one egg as in No. 4. No. 6. Caramel icing. Boil a cupful of granulated sugar, a half cupful of milk, and a teaspoonful of butter to the thread or soft-ball stage. Flavor with a few drops of vanilla and stir until it begins to grain. No. 7. Crystal icing. Spread any icing over a cake, and while it is still moist sprinkle over it the coarse grains of granulated sugar obtained by sifting. No. 8. Powdered sugar. Moisten with a brush the surface of a cake with the white of an egg diluted with a tablespoonful of water and stirred just enough to break the stringiness ; then dust it thickly with pow- dered sugar, using a sifter. After the egg has dried, shake oft' the sugar that does not adhere. No. 9. Whipped cream. Flavor a half pint of cream with a few drops of vanilla and whip it until it is stiff and dry. Just before serving the cake ornament it with the whipped cream pressed through a pastry-bag and star-tube. This cream is used with strawberry cake and with molasses gingerbread. No. 10. Whipped cream with maple flavor. Heat two table- spoonfuls of maple syrup and dissolve in it one tea- spoonful of granulated gelatine which has been soaked in a tablespoonful of cold water. Let the 194 LUNCHEONS syrup cool so it will not heat the cream, but before it sets stir it into a half pint of cream. Whip the cream to a stiff froth and press it through a pastry- bag and tube on to the cake in an ornamental pat- tern. No. 11. Butter. Whip a half pound of butter until it is smooth and light, sweeten it with thick sugar syrup flavored, and add a level tablespoonfui of corn- starch. Press it through a pastry-bag and tube on to the cake in ornamental designs. No. 12. Mocha cream. Whip half a pound of butter, using a fork, until it is smooth and light. Flavor it with syrup made of a half cupful of sugar and a quar- ter cupful of strong coffee. Add a level tablespoon- fui of cornstarch to give the butter more stability. Press it through a pastry-bag and tube. No. 13. Chocolate icing, No. 1. Dissolve one and a half ounces of unsweetened chocolate in one third cupful of cream or milk, and add half a teaspoonful of butter. When this mixture is a little cool add the beaten yolk of one egg, one half teaspoonful of vanilla, and enough confectioners' sugar to make it spread. No. 14. Chocolate icing, No. 2. ]\lelt two ounces of unsweet- ened chocolate on a hot pan, remove it from the fire, and add half a cupful of sugar, one teaspoonful of butter, and lastly a quarter cupful of milk. Re- place it on the fire and cook until a little dropped into water will form a soft ball. Pour it over the cake. LOAF CAKES — SMALL CAKES — FANCY CAKES 195

Luncheons