Put into a small granite-ware saucepan one cupful of sugar and half a cupful of boiling water✪ Fondant Icings. Place on the fire, and boil for twelve minutes. Take a drop of the syrup on the point of a skewer. Let it cool slightly, and then rub it between the thumb and finger. If on drawing the finger and thumb apart, sticky threads are formed, the sugar is done. Pour it, in that case, on a large platter and let it cool. When so cool that it can be handled, work it with the hands until a smooth creamy mass is formed. This is the fondant. When the cake is to be iced, put the fondant in a saucepan, and place this pan in another containing boil- ing water. Keep on the fire until the fondant is melted. Flavor to suit the taste, and ice the cake. This is a particularly nice icing for small cakes. Fasten them on a skewer, and dip them in the icing. The icing will be smooth and glossy, and also very soft. Fruit Fondant Icings. Put into a granite-ware saucepan one cupful of sugar and half a cupful of boiling water. Boil rapidly for fifteen minutes. Take up a drop of the syrup on the point of a skewer, and put it in cold water. Kub it between the fingers, and if it forms a firm ball the syrup is cooked enough. If the ball cannot be formed, cook the syrup until it will ball. Now add four table-spoonfuls of any kind of fruit juice✪ Fruit Fondant Icings, and boil two minutes longer. Try the syrup, and if it forms into sticky threads when the fingers are drawn apart, it is cooked enough. Pour it on a platter, and when cool, treat in the same manner as the plain fondant icing. When strawberry, raspberry, or any of the bright fruit juices are used, a few drops of liquid cochineal should be added if the icing be desired bright. 780 MISS PARLOA'S KITCHEN COMPANION. BREAD, ROLLS, AND MUFFINS. YEAST. IN cities and large towns one can obtain compressed yeast, which is made fresh every day and gives satis- factory results. It is less expensive to buy these cakes than to make liquid yeast, and one avoids the trouble of caring for her own production, — it being necessary, of course, to make at one time sufficient yeast for several weeks' use. In the country it is impossible to get com- pressed yeast, and either home-made yeast or dry yeast cakes are used. Indeed, many people prefer the old- fashioned hop or potato yeast to all others. When prop- erly made, it certainly is as good as any kind. One two-cent cake of compressed yeast dissolved in two-thirds of a cupful of water is equal to a cupful of home-made yeast. *Hop Yeast. The materials are : one pint of hot mashed potatoes, half a pint each of salt, sugar, and flour, half a pint of hops, measured lightly, four quarts and a half of boiling water, half a pint of yeast, or one cake of compressed yeast. Put the hops in a stew-pan with one pint of boiling water, and boil for twenty minutes. Mix the potatoes, flour, sugar, and salt, and strain the hop water on them. Beat this mixture well, and add the four quarts of boiling water. Let this stand until blood-warm ; then add the BREAD, ROLLS, AND MUFFINS. 781 yeast, stirring well. Cover the bowl, and let it stand for twenty-four hours. Skim and stir the yeast several times. Put the yeast into one or two jugs, and cork tightly. Keep in a cool place. This yeast will keep for two months. In making bread with it use very little salt.

AI-modernized reading of the original text

Put into a small granite-ware saucepan one cupful of sugar and half a cupful of boiling water. Place on the fire, and boil for twelve minutes. Take a drop of the syrup on the point of a skewer. Let it cool slightly, and then rub it between the thumb and finger. If on drawing the finger and thumb apart, sticky threads are formed, the sugar is done. Pour it, in that case, on a large platter and let it cool. When so cool that it can be handled, work it with the hands until a smooth creamy mass is formed. This is the fondant. When the cake is to be iced, put the fondant in a saucepan, and place this pan in another containing boiling water. Keep on the fire until the fondant is melted. Flavor to suit the taste, and ice the cake. This is a particularly nice icing for small cakes. Fasten them on a skewer, and dip them in the icing. The icing will be smooth and glossy, and also very soft. Fruit Fondant Icings. Put into a granite-ware saucepan one cupful of sugar and half a cupful of boiling water. Boil rapidly for fifteen minutes. Take up a drop of the syrup on the point of a skewer, and put it in cold water. Rub it between the fingers, and if it forms a firm ball the syrup is cooked enough. If the ball cannot be formed, cook the syrup until it will ball. Now add four table-spoonfuls of any kind of fruit juice, and boil two minutes longer. Try the syrup, and if it forms into sticky threads when the fingers are drawn apart, it is cooked enough. Pour it on a platter, and when cool, treat in the same manner as the plain fondant icing. When strawberry, raspberry, or any of the bright fruit juices are used, a few drops of liquid cochineal should be added if the icing be desired bright. YEAST. IN cities and large towns one can obtain compressed yeast, which is made fresh every day and gives satisfactory results. It is less expensive to buy these cakes than to make liquid yeast, and one avoids the trouble of caring for her own production, — it being necessary, of course, to make at one time sufficient yeast for several weeks' use. In the country it is impossible to get compressed yeast, and either home-made yeast or dry yeast cakes are used. Indeed, many people prefer the oldfashioned hop or potato yeast to all others. When properly made, it certainly is as good as any kind. One two-cent cake of compressed yeast dissolved in two-thirds of a cupful of water is equal to a cupful of home-made yeast. *Hop Yeast. The materials are : one pint of hot mashed potatoes, half a pint each of salt, sugar, and flour, half a pint of hops, measured lightly, four quarts and a half of boiling water, half a pint of yeast, or one cake of compressed yeast. Put the hops in a stew-pan with one pint of boiling water, and boil for twenty minutes. Mix the potatoes, flour, sugar, and salt, and strain the hop water on them. Beat this mixture well, and add the four quarts of boiling water. Let this stand until blood-warm ; then add the yeast, stirring well. Cover the bowl, and let it stand for twenty-four hours. Skim and stir the yeast several times. Put the yeast into one or two jugs, and cork tightly. Keep in a cool place. This yeast will keep for two months. In making bread with it use very little salt.

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