Foods and home making

Appearance — shape, crust, or frosting 15 Crumb : Light 15 Grain (fine) 15 Tender 10 Moist 10 Flavor 35 Total 100 How is frosting made ? There is a kind of sugar called con- fectioner's or 4X sugar. It is the finest-grained sugar that is prepared. By moistening this sugar with water, milk, fruit juice, or egg, and adding flavoring, you may make a frosting. In making uncooked frosting with confectioner’s sugar, care should be taken not to add too much moisture. A very little liquid moistens a good deal of sugar. Sometimes butter is added to this kind of frosting to improve the flavor. 560 Hospitality UNCOOKED FROSTING 2 tablespoons butter Confectioner’s sugar, about 1 cup £ teaspoon salt 1 tablespoon milk or 1 egg white, unbeaten 1 teaspoon vanilla Cream the butter, add about \ cup of sugar, and continue creaming. Then add the remaining ingredients and mix thoroughly. Add enough sugar to make the frosting stiff enough to hold its shape when it is spread on the cake. Variation: Cocoa Frosting. — Mix 3 tablespoons cocoa with the same amount of water. Cook over a low flame until a smooth paste is formed. Add 1 tablespoon butter. Stir until the butter is melted. Then add teaspoon salt, \ teaspoon vanilla, and enough confectioner’s sugar to make the frosting of proper stiffness. Cooked frosting is more difficult to make than uncooked be- cause the frosting may be spoiled by overcooking or undercook- ing. It is important to cook frosting for the proper length of time. Perhaps the easiest cooked frosting to make is a kind known as 7-minute frosting. This frosting is so named because it is cooked for 7 minutes. The recipe follows : Note: This quantity makes only enough frosting to cover the top of a cake. If you want to put frosting between the layers also, double the quantity. A double boiler is needed in making this frosting. Before adding any of the ingredients to the top part of the double boiler, put hot water in the lower part. Put the top part over the hot water. Set the double boiler over a flame and heat it until the water in the lower part boils. Then put all ingredients except vanilla in the upper part of the double boiler. Immediately begin to beat the mixture with a wheel egg beater. Continue to beat it for 7 minutes. Lift the top part of the double boiler out of the lower part. Pouf the hot water out of the lower part and add cold water. Return the 7-MINUTE FROSTING 3 tablespoons cold water $• teaspoon cream of tartar Speck of salt 1 egg white, unbeaten f cup granulated sugar 1 teaspoon extract Cakes 561 upper part of the double boiler to the lower part. Let the frosting cool for about 5 minutes. Add the extract. Beat it into the sugar mixture. Spread the frost- ing on the cake. How is chocolate filling made? A chocolate cake made in layers, with a chocolate custard spread between the layers and 7-minute frosting on top of the cake, is delicious. The recipe for chocolate custard follows : CHOCOLATE CUSTARD 1 square chocolate or 3 tablespoons cocoa 1 egg yolk | cup sugar 1 tablespoon cornstarch 2 tablespoons flour \ teaspoon salt 1 cup milk 1 tablespoon butter \ teaspoon vanilla Cut the chocolate into bits. Put in the top part of a double boiler. Heat the chocolate over hot water until it melts. In a mixing bowl, beat the egg yolk. Add the sugar, cornstarch, flour, salt, and milk. Mix well.