The Institute cook book

Follow the recipe for meringues, arranging in smaller mounds; when done do not remove the inside but press two pieces together, dipping the flat sides lightly in white of egg to make them stick. PLAIN FROSTING 1 cup powdered or confectioners' sugar 2 tablespoons milk or water 1/4 teaspoon vanilla Add oidy enough liquid to make a moderately thick paste; different grades of sugar may require different amounts. Two tablespoons of cocoa or grated chocolate, melted, may be added if desired. ORNAMENTAL FROSTING 1 cup powdered sugar White of 1 egg 1 teaspoon lemon juice This frosting is to be used only for decoration on a cake that has already been iced. Beat the egg until it is frothy but not dry; add three teaspoons of sugar and beat five minutes; add one teaspoon every five minutes until the frosting is thick; then add the lemon juice. Continue beating until a point of the mixture will keep any form; press through a pastry tube upon the cake as desired. BOILED FROSTING 1 cup sugar 1 egg white 4 tablespoons water 1 teaspoon vanilla Boil the sugar and water until the syrup will thread when dropped from the tip of a spoon. Pour gradually over the stiffly beaten white, beating constantly until the mixture is of the right consistency to spread; then add flavoring and spread evenly with a knife over the cold cake. Planned for a r* A VITC Family of Four \^AJVilO If two eggs are used instead of one the mixture will not harden so quickly and will be more easily spread. CHOCOLATE FROSTING No. 1 Make a boiled frosting, adding one square of imsweetened chocolate, grated, to the beaten egg. The chocolate will melt when the hot syrup is poured on. CHOCOLATE TROSTING No. 2 2 tablespoons melted chocolate 5 tablespoons powdered sugar 3 tablespoons boiling water Cook over the fire until smooth and glossy, and use at once. This icing is to be used for eclairs or small cakes. MAPLE-SUGAR FROSTING % pound maple sugar Vi cup milk Whites of 2 eggs Scrape the sugar into a saucepan; add the milk and stir over the fire until it spins a thread. Pour hot over the beaten whites of eggs; beat until it begins to thicken and spread quickly between the layers of cake. DIVINITY FROSTING 1 cup brown sugar 1 egg white 3 tablespoons water 1 teaspoon vanilla Boil the sugar and water until it forms a soft ball when dropped into cold water. Proceed as with Boiled Frosting. CHOCOLATE FILLING 5 tablespoons grated chocolate 1 egg 1 cup sugar 2 teaspoons milk Vz teaspoon vanilla Melt the chocolate; add the sugar, egg and milk and cook for five minutes over boiling water. Cool slightly; add the vanilla ?uid spread between the layers of cake. CAKES ''"*"'""' "" ■ Family of Four FIG FILLING 1/2 pound chopped figs 3 tablespoons boiling water 2 tablespoons sugar 1 tablespoon lemon juice Cook all the ingredients together in a double boiler until thick enough to spread without running oflF the cake. Have the cake cold and the filling hot. FRUIT FILLING Whites of 3 eggs 4 tablespoons chopped raisins V2 cup sugar Vi cup chopped almonds 4 tablespoons chopped citron 14 pound chopped figs Beat the whites to a stiff froth; add the sugar gradually, then the fruit and nuts. ORANGE FILLING