Luncheons

No. 15. Tutti frutti icing. Cook a cupful of sugar and a quarter cupful of water to the thread or soft-ball stage. Turn it slowly on to the whipped white of one egg. Beat them together and add a tablespoonful each of chopped blanched almonds, citron cut in small pieces, seeded raisins, candied cherries cut into pieces, and angelica cut into bits. Spread it roughly over the cake. Any combination of fruits may be used instead of those given above. As this is a rich icing, it should be used on a plain cake, such as cup- or sponge-cake. Xo. 16. Decorating icing. AVhip the whites of two eggs to a very stiff froth, then add slowly powdered sugar until the mixture is so stiff that every point and thread left by the beater will hold its place. It requires beating a long time. It is the same as meringue mixture, except that it is made hard with sugar instead of by drying, and takes about a half cupful of sugar to each egg. Note. — Sprinkle a cake that is going to be frosted with flour as soon as it is taken from the pan. Before icing, wipe off the flour. This prevents the icing from running so much, and makes it easier to spread. Note. — Smooth icings with the broad side of a wet knife. Wipe the blade clean, and dip it in water each time it is drawn over the icing. In this way very rough surfaces can be smoothed. TSToTE. — Icing left over will keep any length of time, if excluded from the air and not allowed to dry. Put it in a cup, cover the cup with a wet cloth, double several times, and cover the cloth with a saucer. Note.— For other icings and directions, see "Century Cook Book," page 483. Chapteb XIV BEEADS Stirred Bread Water Bread Whole Wheat Bread Unleavened Bread-chips Scotch Oat-cakes Pulled Bread Lace Toast or Zwieback Swiss Eolls Luncheon or Dinner Eolls, Braids, Twists Striped Bread and Butter Checkered Bread and Butter Sandwiches, Bread and Butter Sandmches, EoUed or Motto Sandwiches, Lettuce Sandwiches : Cucumber, Egg, Cheese, Watercress, Pate de Foie Gras, Chicken, Fish or Meat, Nasturtium Flowers, Olives, Nuts, Jam or Jellies Sandwiches, Toasted Cheese Brioche Corn-mufSns Cheese-crackers STIRRED BREAD l-o- quarts of water, 2 tablespoonfuls of sugar, 1 tablespoonful of butter, lard, or cottolene, 1 tablespoonful of salt, 1 cake of compressed yeast. Flour enough to make a thick batter, or about two and three-quarter quarts. This quantity of material will make three loaves. Have the water warm, not hot. Stir into the water the sugar, salt, softened butter, and the yeast, which has been dissolved in a tablespoonful of water (yeast is more easily dissolved in a small quantity of water), then stir in enough flour to make a batter as thick as can be stirred easily. Stir and beat the batter well for about ten minutes. Cover the bread-pan and set it in a warm place (eightj^ degrees is the right temperature). When the dough is light, or about double its bulk, stir it down, and beat it well for a few minutes. Let it rise a second time, and again beat it, then turn it into the pans, tilling them half full. The tops of the loaves can be made smooth by brushing them with a pastrybrush dipped in water. The stirring gives a fine texture. The dough rises quickly after the first rising, and must be watched that it does not get light enough to sour. Let the loaves rise in the bakingpans to double in size, then bake in a hot oven for one hour. Bread made in this way is very light and spongy, and is much better than that which is made so thick with flour that it can be kneaded. It has also the other advantages of being easier to make, the results are more reliable, and the objection of too much handling is removed. It requires an experienced hand to knead bread without making it too heavy with flour. WATER BREAD 2^ quarts of flour,