Elements of the theory and practice of cookery

Stir the sugar and water in a saucepan till the syrup boils, then boil it without stirring till it threads (§ 418). A little before it reaches this point, beat the white-of- egg stiff. When the syrup threads, turn it into the egg in a fine stream, beating till smooth, but not thick enough to drop. Flavor, and pour over cake, spread- ing with a knife. If beaten too long, thin with a few drops of lemon juice or boiling water, and wet the knife in cold water. SUGAR AND SWEETS 271 Chocolate Icing or Filling Granulated sugar, 1 cupful. Unsweetened chocolate, 1 ounce. Water, 2 tablespoonfuls. Scrape the chocolate fine, mix it with the sugar and water, and simmer about twenty minutes, or till thick enough to spread. Spread while hot on the cake. Recipes for Pudding Sauces Lemon Sauce Sugar (brown or white), Yz cupful. Boiling water, 1 cupful. Cornstarch, 1 tablespoonful. Butter, 2 tablespoonfuls. Lemon juice, 1 tablespoonful. Mix the sugar and cornstarch, stir into them the boil- ing water, and boil five minutes. Take from the fire, and add butter and lemon juice. Variations 1. Boil the thinly shaved rind of half a lemon in the water, straining it out before adding the water to the sugar and cornstarch. 2. Add one well-beaten Qgg after taking the sauce from the fire. A fruit sauce may be made by thickening the syrup from canned fruit with cornstarch. If no more sugar is required, how will you keep the cornstarch from lumping ? 272 THEORY AND PRACTICE OF COOKERY Hard Sauce Butter, }( cupful. White of 1 egg. Powdered sugar, 1 cupful. Vanilla extract, 1 teaspoonful. Grated nutmeg, y^ teaspoonful, or >^ of a nutmeg. Cream butter and sugar, add the white-of-egg un- beaten, and the vanilla, and beat together thoroughly. Heap roughly in a small, glass dish, grate nutmeg over the top, and keep cool until served. DESSERTS 434. The making of elaborate desserts, except for special occasions, is a waste of time. A rich pudding is unsuitable after a hearty dinner ; fruit is the best dessert after such a meal. Jellies, custards, creams, and combinations of these with fruit, when a part of the meal and not eaten to please the taste after hunger is satisfied, are desirable and wholesome. 435. Remarks about the desserts for which recipes are given. — Some dessert dishes have been given under other headings. Caramel Custard is a variation of Cup Custards (p. 91). Bread Puddings are baked custards thickened with bread crumbs. They should be soft, like custard. In making soft custard, use the same care that you have in making sauces thickened with eggs. In using tapioca ^ or cornstarch, see that the starch is thoroughly swollen and cooked. What other reason is there for cooking it thoroughly ? Starch 1 Tapioca is manufactured from the root of manioc^ a tropical tree. It is almost pure starch. SUGAR AND SWEETS 273 mixtures stiffen in cooking ; if to be molded, take care not to have them more than just stiff enough to hold their shape when cold. Caramel Custard ^S'g^* ^' Extract of vanilla, }4 teaspoonful. Sugar, 1}4 tablespoonfuls. Scalded milk, 1 pint. Sugar for caramel, 1 cupful. Water, 1 tablespoonful. Melt sugar for caramel, stirring it constantly until light brown in color. Reserve one-half of it. Butter custard cups and pour a little caramel into each ; tip the cups so as to coat them with it.