Science of food & cookery

For lettering and ornamenting a cake, use the following: Beat one white of egg until frothy but not stiff. Add sifted powdered sugar gradually, beating constantly until so thick that it will not run on a plate.. Make a small funnel of a good grade Manila paper. Put a teaspoonful of the frosting into the funnel, cut a little piece off the point of the funnel, and press out the sugar in the form of letters and simple decorations. In making roses and leaves for decoration, the frosting must be stiff enough to hold up when pressed out, to retain the shape of leaves, etc. LEMON FILLING 1 cup sugar 4 tablespoons lemon juice 3 tablespoons flour 2 teaspoons vegetable butter Grated rind of i large lemon I egg Sift the sugar and the flour together, beat the egg slightly, mix all the ingredients, and cook in a double boiler until thickened, stirring often. Let cool, and spread between layers of cake. APPLE-CREAM FILLING y± cup grated tart apple I egg 2 tablespoons lemon juice A sprinkle of salt 94 cup sugar I tablespoon vegetable butter Mix the apple, the lemon juice, and the sugar, and cook in a double boiler until well scalded. Add a sprinkle of salt to the egg, and beat well. Pour in the hot apple mixture gradually, stirring or beating as it is being added. Return to the double boiler, and stir until it thickens; then remove, and stir in the butter until well blended. Let cool. ORANGE FILLING 1/2 cup sugar i egg slightly beaten Grated rind of l/z orange 2 teaspoons vegetable butter l/3 cup orange juice 2l/2 tablespoons flour i tablespoon lemon juice A few grains of salt Mix the sugar and the flour thoroughly, mix all the ingredients, and cook in a double boiler, stirring constantly until thickened; then cool. STRAWBERRY FILLING / I cup crushed strawberries l/2 cup heavy cream Sugar to taste Whip the cream, and fold in the sweetened and crushed berries. Spread between cakes. XX. TOASTS, BREAKFAST DISHES, CEREALS, EGGS, SANDWICHES "Apf>etite is the best sauce." TOASTS TOASTS are especially nice for breakfast, food, yet appetizing and nourishing. They are a light STRAWBERRY TOAST Bring fresh strawberries to the boiling point with enough sugar to sweeten. When done, dip a piece of zwieback into the juice to soften, lay on a platter, and cover with strawberries. Pour a spoonful of juice over all, and serve. The juice may be thickened a little with cornstarch if desired, before dishing up. CREAM TOAST Moisten zwieback in hot thin cream, lay on a platter, pour a spoonful more of cream over, and serve. PRUNE TOAST Rub well cooked prunes through a fine colander. Add enough of the prune juice to make it of the consistency to spread on toast and not run off. Reheat, and dip a slice of zwieback in hot milk or prune juice to soften, lay on a platter, and cover with the prune pulp. CREAM PEAS ON TOAST cup green pea pulp Salt to taste cup thin cream