Domestic science (1914 text-book)

7. If the frosting hardens while being beaten, melt it again by setting the saucepan into a bowl of hot water and stirring. Principles: 1. The syrup should not be stirred while cooking or it will be grained. In stirring, some of the syrup is splashed up onto Fia. 57.— Testing the Frosting Digitized by Google the sides of the pan, where it becomes hard. If one of these Uttle hard particles of sugar gets into the syrup, the whole mass will become grainy. Cleaning up: What kind of water should be used for cleaning sugary dishes? What has been learned: 1. Syrup for frosting should not be stirred while boiling. 2. Stirring syrup makes it grainy. 3. Frosting on cake should be spread quickly. Lesson XLVm White Mountain Cream Materials used: Class Rule Home Rule 4 tb sugar 1 c sugar li tb boiling water i c boiling water i egg white 1 egg white J tp vanilla 1 tp vanilla a few drops of lemon juice i tb lemon juice Utensils needed: Saucepan knife egg whip spoons measuring cup large plate or platter Work to be done: 1. Put sugar and water into saucepan and boil as in Lesson XLVII. 2. Put egg white on plate or platter and beat it stiff with the egg whip. 3. When the syrup hairs or forms a soft ball in cold water, remove it from the fire and pour it in a thin stream onto the beaten egg white, beating all the time until the frosting becomes the right consistency. 4. Add the flavoring and pour frosting over cake. Digitized by Google Principles: The beating of the egg makes it light and fluffy; when the cooked syrup is poured onto the egg, the egg is cooked, and the syrup makes the whole mixture harden when it becomes cold. Egg white contains a great deal of tissue-building material, as has already been learned. The combining of the egg white and the sugar makes a very rich mixture, which adds much to the food value of the cake upon which it is spread. Cleaning up: Should the dish used for the egg be soaked in the same kind of water that is used for the syrup pan? What has been learned: 1. Tissue-building, and heat and energy-giving foods are combined in making frosting. 2. The hot syrup cooks the egg white and makes the frosting hard. Additional Recipes Cold Cream Frosting Moisten powdered sugar and sweet cream, melt over hot water, and spread on cake. Uncooked Frosting With Egg White White of egg i tp vanilla 2 tp cold water f c powdered sugar Beat the egg white till stiff, add water and sugar gradually, beat thoroughly, add flavoring, and spread on cake. Fig. 58. — Pouring Syrup onto Egg White Digitized by Google Yellow Frosting (Boiled) 1 c sugar 1 egg yolk i c water Boil the sugar and water till it hairs or forms a soft ball in cold water. Add the syrup gradually to the beaten egg yolk; beat till of the right consistency for spreading. The whole egg may be used with 2 c sugar. Simple Uncooked Frosting Stir together equal parts of unbeaten egg whites and water; stir stiff with powdered sugar, flavor, and spread on the cake. Lesson XLIX Batters (Reading) In the southern states griddle cakes are always spoken of as "batter cakes." In Pennsylvania and much of that region they are called "hot cakes," while the old Yankee term for them is "pancakes." What boy has not been coaxed out of bed on a cold winter morning with the alluring announcement, "There are buckwheat cakes and maple syrup for breakfast," and what girl has not joined her brother in the stowing away of at least a half dozen delicately browned "buckwheats" before racing oflf to school? While much is said about the unhealthiness of buckwheat cakes and of batter cakes generally they are usually easily digested by the boy or girl who nms but to play or walk after eating them.