Physical culture cook book

another containing boiling water. When the fondant melts stir in half a cup of walnuts, add a teaspoonful of lemon juice, and when the icing is a little cooled pour it over the cake. 2. Boiled Icing (No. i). — One cup granulated sugar, one-half cup water, one-quarter teaspoonful cream of tartar. Set on the back of the stove and stir occasionally until dissolved. Then boil until it will harden when dropped into cold water (or about eight minutes). Let cool a little and beat until stiff enough to spread on the cake. 3. Boiled Icing (No. 2). — Boil one teacupful of granulated sugar with four teaspoonfuls of water until it drops from the spoon in threads. Have ready the beaten white of one egg, and pour the syrup slowly into it, stirring all the time. Flavor, and spread on the cake while wet. 4. Chocolate Icing. — One cup sugar, onequarter cup chocolate, one-half cup milk, yolk of one egg, one teaspoonful vanilla. , 5. Boil together all the ingredients, until the chocolate and sugar are dissolved. When cool, spread the icing between the layers and on top of the cake. 6. Frosting. — To the white of one egg allow five tablespoonfuls of sugar and the juice of half a lemon. Beat the egg stiff, or until it will not fall from an inverted spoon, and stir in the sugar, little at a time ; when all in, add the lemon juice; spread while the cake is still warm, using a broad knife dipped occasionally into cold water. CHAPTER XVII. CANNING AND PRESERVING. Use only porcelain or good granite ironware to cook the fruit in. Weigh ingredients carefully, and clean jars well with boiling water before using. Be careful that the covers are in tight, and use new rubbers, as old ones are unreliable. Cover jellies and jams with a thin layer of paraffine, melted and poured on hot. This is much better and easier than pasting paper over. Canned Fruit. — Canned fruit is often preferred nowadays to preserved, as it is cheaper, more wholesome and easier to do up. Wash and pick over carefully all berries, cherries, etc. Peel and cut in half peaches and remove about half the pits. Peel and cut up quinces. Wash pie plant and cut into inch pieces. Peel and cut up pineapple. Then put into the kettle with sugar in the following proportions, and boil accordingly. Canned Peaches. — Pare, cut in half and remove the stones from all but a few. Put in kettle with sugar, allowing one-quarter pound sugar to one pound fruit. Cook only until just tender, and can. Canned Pears. — Make a syrup, allowing one pint water and one-quarter pound sugar to one quart fruit. Peel pears. When syrup has come to a boil drop in pears carefully and boil until they are dear and can be pierced with a fork. Put into jars, fill with scalding hot' syrup, and seal. Canned Apples. — Same as pears. Canned Berries. — Wash, pick over and heat slowly to boiling. Add one tablespoonful sugar for each quart fruit. Boil fifteen minutes and can. Very nice for the filling of pies. Canned Plums. — Wash and pick plums. Make syrup of one gill water and one-quarter pound sugar to every two quarts fruit. Boil five minutes, not too fast; fill jars with tlv plums, add the scalding juice and seal.